Inspired by my recent trip to Jamaica where we had a LOT of coconut, together with the fact that the rhubarb was a bit crazy and there was a backlog of fresh eggs from the chooks when we got home, a delightful happy accident of a cake was born today. It sort of echoes the cakes you had at school as a kid, but this is a million times fresher and tastier with a real rhubarb zing. 

Ingredients:

200g sifted self-raising flour

1/2 tsp baking powder

250g granulated sugar

100g desiccated coconut

125g softened butter

3 medium fresh free range eggs

100ml milk

1/2 tsp vanilla extract

200g chopped fresh rhubarb

2tsp brown sugar

Method:

Cream together the softened butter and sugar in a stand mixer.

Whip the eggs, vanilla and milk together, add slowly to the mixer bowl while spooning in 1tbsp of the sifted flour at a time to prevent curdling. 

Stir in the rest of the flour, the baking powder and coconut, then half of the chopped rhubarb. 

Pour the entire mix into a lined loaf cake tin then top with the remaining chopped rhubarb and a sprinkle of brown sugar. You could choose to divide the mix into muffin cases instead.

Bake for 50-55 minutes at 180 degrees fan. If baking as muffins, use the same temperature but for 20-25 minutes. Check to ensure a skewer comes out clean to know when it’s just done. Do not overbake!

Allow to cool before slicing and serving.