CWA Rhubarb coconut cake

The only positive about studying the Chartered Accountant material all day is the fact that I can bake afterwards. Studying from 05.30 until 14.00 with only a small break between is quite depressing, boring and makes me so tired. In the morning I set myself goal of how many pages I need to read before I can bake. With baking as my reward, my goal is always achieved. After yesterday's study session, I was quite confused regarding what I should cake. Chocolate muffins? No, potential for dryness. A slice? No, not in the mood for biscuit bases. Biscuits? No, that would require black tea to accompany it and I cannot drink black tea after 10am! An ever reliable and fantastic CWA cake? Yes! A CWA rhubarb coconut cake? Yes!

While studying, I like to watch the birds in the bird bath through the window. Looks like they enjoy watching me too!

The study set up, complete with a stylish pink and blue computer stand made from two cookbooks. This prevents the computer from overheating when the weather is warm. I am innovative

This cake called for a visit to the supermarket where rhubarb proved quite tricky to find. The major supermarkets may discount their fresh produce prices all they like, but if they have no rhubarb...well...that's a bit silly, isn't it?! Luckily the greengrocer had a hearty supply of rhubarb.

At the supermarket I bought some peaches (they were as hard as rocks) to cook and freeze as they were on special. Message to the major supermarket I visited yesterday: If you are going to go on about how great your specials are, advertising them everywhere etc I would think your checkout staff would at least know the names of basic fruit and vegetable items. I was served by a woman old enough to be my mother, who did not know what a peach was!

CWA Rhubarb coconut cake

From the Country Women's Association Cakes: Traditional, Tested, Tried and True cookbook. The recipe was submitted by Phyllis Hingston from the Sassafras/Wesley Vale branch.
I altered the sugar content just a little and used my own measurement of rhubarb.

Served 10-12.

Suitable to freeze.

What you need

 

• 1.5 cups self raising flour
• 1 cup caster sugar
• 1.25 cups desiccated coconut
• 125g butter, melted
• 3 eggs
• 1/2 cup milk
• 1/2 teaspoon vanilla essence
• 4 stalks rhubarb, cut into 1cm lengths
• 2 tablespoons brown sugar

What you need to do

1. Preheat oven to 180 degrees and line a 20cm round baking tin with baking paper.
2. Sift flour into a bowl, add caster sugar, desiccated coconut and combine.
3. Stir in the butter, eggs, milk and vanilla essence.
4. Place half of the cake mixture into the baking tin and spread it over the base.
5. Place half of the rhubarb into the baking tin, making sure it is spread out evenly over the cake mixture.
6. Place the remainder of the cake mixture into the baking tin and spread it over the rhubarb.
7. Place the remaining rhubarb pieces over the top of the cake.
8. Sprinkle the brown sugar over the top of the cake.
9. Bake for 1 hour and leave to cool in the tin.

CWA cakes are fantastic; they've never let me down. This rhubarb coconut cake was no exception.

The golden top of the cake, scattered with pink pieces of rhubarb is sweet and ever so slightly crunchy. Underneath, a beautiful soft buttery coconut cake. As you chew you can feel all the little pieces of desiccated coconut in your mouth and hear them being crunched. The pieces of rhubarb inside the cake are sweet, soft and mushy.

This cake is just beautiful. It certainly does not require any sort of icing; it is perfect just the way it is. It is also quite 'light' so you can have a fairly big slice and still be feeling fine afterwards. It is pleasing to know that the cake is suitable to freeze, enabling you to defrost some anytime you wish.

 

The ultimate test was, that after a boring day of studying, I was happy once again! This cake cures study boredom and study sadness! Wee! :)