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Rhubarb Coconut Cake

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Makes 1 x 18cm 
4 layer cake

300g butter


400g sour cream

1 tsp vanilla bean paste

100g desiccated coconut

420 flour

1 lemon zest and juice

30g baking powder

300g caster sugar

Beat the butter and sugar until light and fluffy. Add the eggs whipping between the addition of each egg. Fold in the sour cream. Fold in the sifted flour and baking powder, coconut and lemon. Divide evenly into 4 lined cake layer pans and bake for 15-20minutes until lightly golden. Remove from the oven and allow to cool completely before decorating.

For the rhubarb

500 rhubarb

100g sugar

1 orange juice and zest

1 vanilla bean

1 cinnamon stick

Wash the rhubarb and cut into chunks. Combine all ingredients in a pan and cook until the rhubarb breaks down and the liquid is reduced. Allow to cool completely.

For the rhubarb buttercream

6 egg whites

225g caster sugar

450g unsalted butter softened.

Over a double boiler whip the egg whites and the sugar until thick and glossy. Transfer the mix to a mixer and whip until cold. Gradually add the butter little by little and then rhubarb to taste.

To assemble the cake

1 punnet raspberries

pomegranate seeds

edible flowers

Spread a little rhubarb mix over each layer of cake and pipe smooth rosettes over the cake and add fresh raspberries between each rosettes on the outer edge. Repeat for each layer then place each layer on top of each other. garnish with fresh edible flowers and pomegranate seeds.

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