Rhubarb-coconut cake

Name: Rhubarb-coconut cake
Cook time: 40 min
Total time: 40 min
Yield: 24
Ingredients: 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Grease pan; 1 kg Rhubarb (cleaned 750 g); 4 Eggs (Gr. M); 160 g soft butter; 150 g + 200 g sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 250 g Flour; 2 heaped Tsp baking powder; 100 ml Milk; 200 g Coconut flake; 7-10 Tbsp Icing sugar

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 24

7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Grease pan
1 kg Rhubarb (cleaned 750 g)
4 Eggs (Gr. M)
160 g soft butter
150 g + 200 g sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
250 g Flour
2 heaped Tsp baking powder
100 ml Milk
200 g Coconut flake
7-10 Tbsp Icing sugar

Directions

1
Grease a fat pan (approx. 32 x 39 cm, at least 3.5 cm deep) and sprinkle evenly with breadcrumbs. Cut off the rhubarb ends, remove hard fibres if necessary. Wash the rhubarb and cut into pieces of approx. 2 cm
2
Separate eggs. Cream butter, 150 g sugar, vanillin sugar and 1 pinch of salt. Add the egg yolks one after the other and stir in. Mix flour and baking powder. Alternate with the milk and stir in briefly. Spread the rather firm dough on the fat pan - this works especially well with an angle pallet or a cake server
3
Beat egg whites until stiff. Add 200 g sugar and beat until the sugar has dissolved. Carefully fold in rhubarb pieces and grated coconut. Rhubarb-Coconut-Ba
4
Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) on the lowest rack (gas: see oven manufacturer) for 30-35 minutes. Remove from the oven and let cool in the fat pan on a cake rack. Dust with icing sugar and cut into pieces. Whipped cream tastes good with it