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Instructions |
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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.
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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.
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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
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Combine ingredients in a saucepan. Bring to the
boil, stirring until sugar dissolves. Boil for 1-2
minutes until syrupy.
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Serving
Suggestions |
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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
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Originally Submitted
8/29/2012
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