Rhubarb, lime and coconut cake - Better Homes & Gardens Australia
Rhubarb, lime, and coconut cake for an afternoon tea treat. Serves 12, 1h prep. Perfect with a dollop of cream!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bhg.com.au.
Ingredients
- Cooking oil spray, to grease
- 200g trimmed rhubarb
- 1 Tbsp caster sugar, plus extra ¾ cup
- 125g butter, chopped, softened
- 2 free-range eggs
- ½ cup desiccated coconut
- ²⁄³ cup sour cream, beaten until smooth, plus extra, to serve (optional)
- Finely grated zest of 1 lime
- 2 Tbsp lime juice
- 1¼ cups self-raising flour
- ¼ tsp bicarbonate of soda
- ½ quantity Candied rhubarb chips, to garnish (see recipe, page 135)
- Stewed rhubarb, to serve (optional) (see recipe, page 134)
- Lime syrup
- ¼ cup caster sugar
- Finely grated zest of ½ lime
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