Rhubarb and coconut kitchen

Name: Rhubarb and coconut kitchen
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 2 Eggs (size M); 100 g Coconut flake; 215 g Sugar; 7-10 Tbsp Salt; 400 g Rhubarb; 175 g Butter or margarine; 1 package Vanillin sugar; 200 g Flour; 2 TEASPOONS Baking Powder; 5 TABLESPOONS Milk; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 6

2 Eggs (size M)
100 g Coconut flake
215 g Sugar
7-10 Tbsp Salt
400 g Rhubarb
175 g Butter or margarine
1 package Vanillin sugar
200 g Flour
2 TEASPOONS Baking Powder
5 TABLESPOONS Milk
7-10 Tbsp Grease

Directions

1
Separate eggs. Heat the grated coconut, 90 g sugar, 2 tablespoons water, 1 pinch of salt and egg white in a saucepan while stirring (do not boil). Clean, wash and cut the rhubarb into slices of about 1 cm width. Cream fat, 1 pinch of salt, 125 g sugar and vanilla sugar with the whisks of the hand mixer. Stir in the egg yolks one by one.
2
Mix flour and baking powder and stir in alternately with the milk. First fill the dough, then the rhubarb and coconut mixture into the greased hollows of a mini box cake tin (hollows of approx. 220 ml content). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Let the cake rest in the trays for approx. 10 minutes, then carefully remove
3
Preparation time approx. 1 hour 10 minutes. waiting time approx. 10 minutes