• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 8
    OK

    Rhubarb Coconut Upside-Down Cake

    Rhubarb is the center of attention in this tasty dessert. Shredded coconut and coconut milk add a Latin touch to sweet-tart fresh rhubarb. By putting the sugared rhubarb on the bottom of the cake pan, you ensure when you serve it that everyone knows they are about to indulge in a delicious seasonal treat.


    Ingredients
    1
    tablespoon
    softened butter
    2
    cups
    sliced rhubarb
    1 1/2
    cups
    sugar
    1
    orange, zested
    1 1/2
    cups
    all-purpose flour
    1/2
    cup
    whole wheat pastry flour
    1
    teaspoon
    baking soda
    1
    cup
    canned coconut milk
    1
    cup
    coconut oil, melted
    1/4
    cup
    apple cider vinegar
    1 1/2
    tablespoons
    vanilla extract
    1 1/2
    cups
    unsweetened shredded coconut
    Directions
    Preheat oven to 350 F. Butter a 9-inch springform pan. Line bottom with parchment paper. Butter the parchment.
    In a bowl combine rhubarb, 1/2 cup sugar and orange zest. Mix until rhubarb is evenly coated. Set aside.
    In a medium sized bowl combine remaining sugar, both flours and baking soda.
    In a separate medium sized bowl add coconut milk, coconut oil, vinegar and vanilla extract. Let stand one minute until milk curdles. Fold wet ingredients into dry ingredients. Do not over mix.
    Fold in shredded coconut.
    Pour rhubarb into the bottom of the prepared springform pan and spread in one even layer. Top rhubarb off with coconut cake batter.
    Bake cake for 1 hour, or until a toothpick inserted into the center comes out clean.
    Allow cake to stand until cool. Release the sides of the springform pan and invert onto a cake plate.

    The base number of servings for this recipe is 8
    OK

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