Rhubarb and coconut cake

Beat the ST ALLERY® Butter Blend together with the sugar and vanilla sugar until you have a creamy texture. 

Add the eggs, one by one, with the milk to the creamy mixture.

Then fold in the sieved flour and baking powder into the mixture. 

Mix everything together until you have a smooth mixture, then fill a cake tin lined with baking paper. 

Sprinkle with the rhubarb pieces and grated coconut. 

Bake at 160°C for ± 60 minutes.

VARIATION TIP 

For a sweeter flavour, mix the grated coconut with the granulated sugar and spread over the cake.