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Rhubarb and coconut cake

Cooking Time

70 mins

Serving Suggestion

1 person

Difficulty

Allergy information

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How to make Rhubarb and coconut cake

1

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

2

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

3

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

4

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

5

Sprinkle with the rhubarb pieces and grated coconut. 

6

Bake at 160°C for ± 60 minutes.

7

VARIATION TIP 

8

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

Ingredients used

Vandemoortele Ingredients

Other Ingredients

120g sugar
16g vanilla sugar
240g eggs
250g flour
16g baking powder
75ml milk
300g rhubarb piece
80g grated coconut

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