Vanilla Coconut Rhubarb Cake

Vanilla-coconut muffin with rhubarb will be a wonderful pastry for tea. The cake has a tender, slightly moist texture. When kneading dough for a cake, in addition to milk, butter and eggs, coconut flakes and pieces of rhubarb are used.

Ingredients

• Rhubarb - 4-5 stems (15-20 cm long)
• Butter - 120 g
• Milk - 80 ml
• Coconut flakes - 10 g
• Sugar - 120 g
• Chicken eggs - 2 pcs.
• Baking powder for dough - 1.5-2 teaspoons
• Wheat flour - 200 g
• Vanillin - 1.5 g
• Powdered sugar - 1 tbsp. the spoon

Directions

1. We prepare the necessary ingredients for vanilla-coconut cake with rhubarb.
2. Butter should be soft, so it is better to hold it a little in a water bath or take it out of the refrigerator in advance.
3. Cooking dough for a cake will not take much time, which means you can immediately turn on the oven (set 180 degrees).
4. We clean the stems of rhubarb, cut them into small pieces, fall asleep with two tablespoons of granulated sugar.
5. In a separate bowl, break two eggs, add the remaining granulated sugar to them. Whisk the ingredients.
6. In the air mass of eggs and sugar, we shift the softened butter. Whisk the ingredients again.
7. Add some warm milk.
8. Sprinkle wheat flour.
9. You should also add baking powder for the dough.
10. Add vanilla and coconut flakes. Mix the ingredients again with a mixer.
11. This is the cake batter we made.
12. Add pieces of rhubarb in sugar to the dough along with the released juice.
13. Mix the ingredients again with a spoon.
14. Put the dough into a baking dish. It is better to bake a cupcake in a silicone mold. Bake the vanilla-coconut rhubarb cake in the oven for about 45 minutes.
15. Cool the finished vanilla-coconut cake with rhubarb, sprinkle with powdered sugar.