Rhubarb Coconut Cake
Indulge in the delightful combination of tangy rhubarb and sweet coconut in this moist and flavorful cake that’s perfect for any occasion!
Ingredients:
– 2 cups rhubarb, diced
– 1 cup shredded coconut
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 eggs
– 1/2 cup milk
– 1 tsp baking powder
– 1/2 tsp salt
– 1 tsp vanilla extract
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan.
2. In a bowl, combine the flour, baking powder, and salt. Set aside.
3. In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk, until just combined. Fold in the rhubarb and coconut.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool before slicing and serving.
Prep Time: 20 minutes | Baking Time: 40-45 minutes | Total Time: 1 hour 5 minutes | Calories: ~280 per serving | Servings: 9 | Storage Tips: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
#RhubarbLove #CoconutCake #SweetTreat 🍰🥥🌿