It’s rhubarb season! Which makes me really happy because I love it when you can spend a month or so eating only one thing because you know it’s going to be gone soon. Other popular seasons for me are asparagus, clementine and strawberry season. I think I’ve gone through several kilos of rhubarb in the last 2 weeks and 6 recipes. What I found was that you need to know wether you want sweet or tart. Also, success in cakes is entirely dependant on how “juicy” your rhubarb is. One cake I tried was still soggy after the recommended hour in the oven. Not so good. Last but not least, you need to know that rhubarb may look pink at first but it can change colour throughout the baking/cooking process. I’m not a fan of food colouring so I left it out. The result was pink lemonade and yellow curd all from the same batch of stalks. But the taste was out of this world (I’m a big rhubarb fan).
This rhubarb and coconut cake is a recipe I found on 10thKitchen. And it’s one of the best recipe out of the 6 I made. The cake is soft, sweet and with a hint of coconut. The rhubarb is tart and adds beautiful texture. On top is gloriously toasted desiccated coconut. This cake has some of my absolute favourite flavours.
I pretty much stuck to the recipe, only changing one or two things. So credit to 10thKitchen for this scrumptious cake which is now on my “best cakes” list.
Do you eat seasonal? What is your favourite seasonal dish?
Rhubarb and coconut cake
(yields 8-10 slices)
1 1/2 tsp baking powder
1/4 tsp salt
200ml coconut milk (from a can)
12 tbsp coconut oil, warmed so it is liquid
200-220g (approx. 1 big stalk) rhubarb
6-8 tbsp desiccated coconut
- Preheat the oven to 180 degrees C and line a cake tin (approx. 20×10) with baking paper.
- Take 1 tbsp of flour and put it in a bowl, set aside.
- Wash the rhubarb and cut off the top and bottom bits. Now slice it lengthways and then cut the 2 lengths in cubes. Toss them in the flour making sure all the cubes are covered.
- Sift the remaining flour in a bowl and add the baking powder and salt. Set aside.
- In a second bowl, whisk the eggs and coconut milk together and set aside.
- Use a handmixer or a standmixer with a whisk attached and mix together the coconut oil and the sugar until the mixture is smooth (about 1 minute).
- Still using the mixer but now on a low speed, add half the flour and mix. Then add the milk-egg mixture and mix. Finally, add the remaining flour mixture and mix.
- Fold in the rhubarb with a wooden spoon or spatula and pour the mixture into the cake tin. Sprinkle the top of the cake with the desiccated coconut and then loosely cover the tin with some tin foil.
- Bake for 30 minutes, then remove the tin foil and bake for another 35 minutes. If you think the coconut is getting too brown, put the tin foil back on.
- Take the cake out of the oven and let it sit for 15 minutes before removing it from the tin and letting in cool further on a wire rack.
Note: You can also make this into cupcakes. Just cut the rhubarb cubes smaller (size of a pea) and bake for about 30-35 minutes.
This recipe was originally published on www.10thkitchen.com.