Ingredients
225g self-raising flour
275g caster sugar
110g desiccated coconut
125g butter, melted
3 eggs, lightly beaten
125ml milk
1/2 teaspoon vanilla extract
90g finely chopped rhubarb
125g rhubarb, extra
2 tablespoon demerara sugar
Method
1 Preheat oven to moderate (180°C). Grease a deep, 20cm round cake pan. Line base with baking paper.
2 Combine flour, sugar and coconut in a medium bowl. Stir in butter, eggs, milk and vanilla until combined.
3 Spread half the cake mixture into the prepared pan. Scatter chopped rhubarb evenly over cake mixture. Spread remaining batter over rhubarb.
4 Cut extra rhubarb into 5cm lengths. Arrange pieces over top of cake, sprinkle with demerara sugar.
5 Bake in a moderate oven for about 1 hour. Stand cake in pan for 5 minutes, turn onto wire rack to cool.