Rhubarb & Coconut Cake

JENNIFER CONGDON’s farm, Woodstock, has been in her family for several generations. Her connection to and passion for its history led her to publish a book about the property, Woodstock: Farm, food and family. Inside she shares the history of the farm and the people who made it their home and the food they enjoyed. We couldn’t resist sharing this delicious cake.

COOK TIME 1¼ hours

 

INGREDIENTS
• 1 ½ cup of wholegrain spelt flour
• 3 teaspoons baking powder
• 1 cup castor sugar
• 1 ¼ cups coconut
• 125g butter
• 3 eggs, lightly beaten
• ½ cup of milk
• 1 teaspoon vanilla essence
• 90g finely chopped rhubarb
• 2 extra stalks of rhubarb for decoration
• 1 tablespoon raw sugar

 

METHOD
• Preheat oven to 180º C
• Grease and line a deep 20cm round cake tin.
• Combine dry ingredients and stir in melted butter, eggs, vanilla and milk.
• Pour half the batter into the cake pan and spread evenly.
• Scatter chopped rhubarb over the mixture.
• Spread the remaining batter over the rhubarb.
• Decorate the top with extra rhubarb and sprinkle with raw sugar.
• Bake in a moderate oven for 1 ¼ hours or until tester comes out clean.

Visit www.woodstockbook.square.siteWoodstock

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RRP: $

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