Free Online Recipes
 |  

Sign Up login
 
 

Coconut rhubarb cakes with lemon syrup Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Coconut rhubarb cakes with lemon syrup

Category   Desserts - Breads
Sub Category   None

Ingredients
125 g butter
1 cup sugar
2 eggs
3 stalks rhubarb, roughly chopped
3/4 cup buttermilk
1 1/2 cups self-raising flour
3/4 cup desiccated coconut
 

Instructions
Preheat oven to 160 C. Grease and flour (I line with baking paper)12 individual cake or muffin tins or one 20 cm spring-form cake tin.
Cream butter and sugar, add eggs and beat well. Add buttermilk and beat to incorporate. Stir in sifted flour, coconut and chopped rhubarb. Spoon into prepared tins and bake for 20-25 minutes or until skewer inserted comes out clean. One large cake will take 45-55 minutes. Remove from tins to a rack to cool.
Once cold pour over lemon syrup Lemon syrup ( I tend to halve the quantities for syrup) Juice of 6 lemons 1/2 cup water 1 cup sugar
Combine ingredients in a saucepan. Bring to the boil, stirring until sugar dissolves. Boil for 1-2 minutes until syrupy.
Serving Suggestions
I freeze this cake and if someone unexpectedly turns up for dinner, I cut slices, warm in microwave and serve with yoghurt/ whipped cream mixture


Originally Submitted
8/29/2012





0 Out of 5 from 0 reviews

You can add this Coconut rhubarb cakes with lemon syrup recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.