• 1 ½ c (225g) self raising flour
• 1 ¼ c (275 g) caster sugar
• 1 ¼ c (110 g) desiccated coconut
• 125 g melted butter
• 3 lightly beaten eggs
• ½ c (125ml) milk
• 1 tsp vanilla essence
• ¾ c (90g) finely chopped rhubarb
• 2 extra stalks of rhubarb
• Demerara sugar

Preheat the oven to 190C and prepare a deep 20 cm round cake tin.

Combine the flour, sugar and coconut in a bowl. Stir in the butter egg milk and essence, and mix to combine.

Spread half the cake mixture into the prepared tin and scatter with the finely chopped rhubarb. Spread the remaining batter over the top.

Cut the extra rhubarb into 5 cm lengths and arrange them on the top of the cake. Sprinkle with demerara sugar if desired.

Bake for approximately 90 mins in a moderate oven or until a skewer comes out clean when tested.