Rhubarb coconut cake

rhubarb and coconut cake

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?

slices of rhubarb and coconut cake

Rhubarb and coconut cake

(yields 8-10 slices)


250g flour

1 1/2 tsp baking powder

1/4 tsp salt

200ml coconut milk (from a can)

3 eggs

200g sugar

12 tbsp coconut oil, warmed so it is liquid

200-220g (approx. 1 big stalk) rhubarb

6-8 tbsp desiccated coconut


  1. Preheat the oven to 180 degrees C and line a cake tin (approx. 20×10) with baking paper.
  2. Take 1 tbsp of flour and put it in a bowl, set aside.
  3. 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.
  4. Sift the remaining flour in a bowl and add the baking powder and salt. Set aside.
  5. In a second bowl, whisk the eggs and coconut milk together and set aside.
  6. 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).
  7. 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.
  8. 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.
  9. 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.
  10. 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.






Rhubarb and cream cake

Rhubard and cream cake with vintage Agfa camera and spring flowersSpring has put its foot down and reclaimed Berlin from winter. The trees are turning lusciously green and there are blossoms everywhere. Ice cream shops are thrown into mayhem with kids and adults desperate to buy their first cone of the season. Benches in parks and outside seating at popular coffee houses are becoming prime real estate for those of us trying to take a break from office life. Oh how I love those first days of spring when I can cycle through the Kiez (neighbourhood) wearing just a light jacket.

spring flowers yellow and purpleWith the arrival of warmer weather people inevitably start thinking of summer (I know, we get one day of sunshine and t-shirt weather and already we want more!). And summer tends to mean that it’s time to take a step back and relax. Are you planning to escape to even sunnier places? Or are you staying home and enjoying BBQ’s and lazy evenings in your very own garden (or balcony) paradise? In any case, I am nearly certain you will be planning some sort of an adventure this summer. Wether it be on exotic beaches or in a trendy city, planning is half the fun. Flipping through guidebooks, searching maps for interesting places and checking out this brilliant travel blog. All best done on a lazy Sunday afternoon with coffee and this simple but delicious cake.

Rhubarb and cream cake with vintage Agfa camera and vintage London guide book  5 ingredients is all it takes unless you are motivated enough to make your own jam. But lets face it, you’ve worked hard all week and you spent most of Saturday running around doing the shopping, washing clothes and putting up that new IKEA bookshelf. You deserve a summer-travel-break (and a slice cake)!

Vintage London guidebook with vintage London bus and subway tube map

Rhubarb and cream cake

(serves 8)


3 eggs at room temperature

75g fine sugar

75g sifted flour (sifted is very important)

200ml whipping cream

Rhubarb jam or a jar of the very best and tastiest jam you can find


Preheat the oven to 200 degrees C.

Line a round cake tin (approx. 20cm in diameter) with baking paper.

In a standmixer with the whisk attached (or use a handheld mixer), whisk the eggs and sugar until they turn a very pale, creamy colour. The mixture will triple in volume and will be thick.

Slowly and carefully, fold in the flour. You need to keep the air and volume in the mixture. Make sure all the flour is incorporated.

Pour into the tin and bake in the middle of the oven for 25-30 minutes (or until a toothpick comes out clean).

Let the cake cool in the tin for 10 minutes before taking it out an carefully pealing off the baking paper. Let it cool completely on a wire rack.

Once the cake is completely cooled, whip the cream until nice and thick. Then spoon it onto the cake.

Top the cake with jam. As much as you like!


Rhubarb and cream cake

Vintage London subway Tube map

Rhubarb and cream cake with spring flours and vintage Agfa camera Vintage London guide book