Rhubbarb, passionfruit and coconut cake

Baked rhubarb, passion fruit and coconut cake

Rhubarb, passionfruit and coconut cake

I came across this fabulous cake recipe while helping Maxine McKew’s election campaign at the last election. Every Saturday, Bill and I would be helping at street stalls and Maxine would bring a cake for the workers from her next door neighbour. This is only one of many that were simply sublime. Thank you Maxine’s neighbour. I hope you don’t mind me sharing this recipe with cake lovers.

To say this cake is delicious is an understatement. You’ll wow your friends with it.


1 1/2 cups (225g) self-raising flour
1  1/4 cups castor sugar
1 1/2 cups dessicated coconut
125 g melted butter
3 eggs – beaten lightly
1/2 cup milk
1/2 tsp vanilla


3/4 cup of finely chopped rhubarb
2 extra stalks rhubarb
3 – 4 passionfruits
2 tablespoons Demerara sugar
Sprinkle of icing sugar


Combine flour, castor sugar and coconut in a large bowl. Stir in melted butter, eggs, milk and vanilla.

Grease the cake or baking tin (2o cm round cake tin is good). Add half the cake mixture then add the chopped rhubarb and the pulp of two passionfruit evenly over the mixture.

Add the rest of the cake mixture then arrange pieces of rhubarb over the top with the pulp of one or two remaining passionfruit. Sprinkle with Demerra sugar.


Bake for one hour in a moderate oven: 180 or 160 if fan forced.If cake is browning too much, cover loosely with foil.

Allow cake to sit for five minutes before turning out onto a wire rack to cool.

When cool, sprinkle with a little sieved icing sugar.


Cake can be made one or two days ahead of serving.

Suitable to freeze but do not microwave.

more recipes

Greek Coconut Cake
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