Rhubarb-Coconut Cake

Its spongy cake base and a meringue top really melt in the mouth.  A simple and quick to prepare cake for tea-time.

 Ingredients (yields 24 pieces):
1 kg rhubarb, to be washed, cleaned and cut into 2 cm lengths = 750 kgs after cleaning
200 g desiccated coconut

4  egg yolks
160 g soft butter
150 g fine sugar
15 g vanilla sugar
a pinch of salt
250 g flour
2 tsp (heaped) baking powder
100 ml fresh milk

4 egg whites
a pinch of salt
200 g fine sugar

a little butter & breadcrumbs for oven baking tray (deep)
icing sugar

Method:
Grease baking tray with butter and sprinkle breadcrumbs all over.  Preheat oven to 175° C (conventional) or 150° C (fan).  Sift flour and baking powder into a bowl and set aside.

In a bowl, whisk butter, sugar, vanilla sugar and salt together until creamy.  Add egg yolks one a time alternating with flour mixture.  Spread dough onto baking tray evenly.

In a bowl, whisk egg whites and salt until stiff, at the same time adding sugar.  Whisk until the sugar dissolves.  Then, add desiccated coconut and mix well.  Lastly, fold in rhubarb pieces.  Spread rhubarb/coconut mixture onto dough evenly.

Bake in a preheated oven for about 30 to 40 minutes or until top is slightly browned.  Once done, remove from oven and leave to cool completely.

Sprinkle with icing sugar before serving.  Best eaten with fresh whipped cream.

Happy Baking!