Rhubarb coconut cake

Name: Rhubarb coconut cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 350 g Rhubarb; 250 g + 1 tablespoon of flour; 150 g Butter or margarine; 100 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 75 g Coconut flake; 3 TSP Baking Powder; 6 TABLESPOONS Milk; 250 g Icing sugar; 1 Protein (size M); 7-10 Tbsp red food colouring; 3-4 Tbsp Coconut chips; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

350 g Rhubarb
250 g + 1 tablespoon of flour
150 g Butter or margarine
100 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
75 g Coconut flake
3 TSP Baking Powder
6 TABLESPOONS Milk
250 g Icing sugar
1 Protein (size M)
7-10 Tbsp red food colouring
3-4 Tbsp Coconut chips
7-10 Tbsp Fat and breadcrumbs

Directions

1
Clean, wash and cut the rhubarb into pieces of about 2 cm. Mix a tablespoon of flour into the rhubarb. Cream the soft fat, sugar and vanilla sugar with the whisk of the hand mixer. Stir in 4 eggs one after the other. Mix 250 g flour, coconut flakes and baking powder and stir into the fat-egg mixture alternately with the milk. Fold in rhubarb pieces. Fill the dough into a greased and breadcrumbed box form (1.5 litres capacity) and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Let cool in the mould for about 10 minutes. Turn out onto a cake rack and allow to cool completely. Mix icing sugar, 1-2 tablespoons of water, egg white and a few drops of food colouring with the whisk of the hand mixer until smooth. Cover the cake with the icing and sprinkle with coconut chips. Leave to dry