Rhubarb Coconut Cake




Rating: 3.60 / 5.00 (50 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

For the dough:











For the topping:







Instructions:

For the rhubarb coconut cake, separate yolks and egg whites. Cream butter, sugar, vanilla sugar and yolks.

Add milk and rum and continue to stir. Finally, fold in the flour mixed with baking powder and salt.

If the dough is too firm, add some more milk. Peel the rhubarb and cut into small pieces.

For the topping, beat egg whites until stiff, then add powdered sugar and continue beating. Gently mix the beaten egg whites and the coconut flakes.

Spread the batter on a small baking sheet. Then spread with jam and top with the rhubarb pieces.

Spread the snow-coconut mixture over the rhubarb. Bake at 160 °C hot air for about 40 minutes so that the beaten egg doesn’t get too dark.

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