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Rhubarb with pound cake & toasted coconut
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate pound cake with rhubarb-coconut topping for a delectable dessert!
Ingredients:
  • 1 300g pkt plain pound cake (Sara Lee brand)
  • 20g (1/4 cup) shredded coconut
  • 1 bunch rhubarb
  • 80ml (1/3 cup) water
  • 60g (1/4 cup) caster sugar
  • 2 5cm strips lemon rind
  • 1 7cm-long cinnamon stick, broken in half
Instructions:
  • Preheat the oven to 170°C. Slice the cake into 8 pieces and wrap them in foil. Bake the cake in the preheated oven for 7 minutes. Spread coconut on a baking tray and toast in the oven for 2-3 minutes, stirring halfway, until the coconut is golden and fragrant, and the cake is warm.
  • Wash rhubarb and cut into 4cm lengths. Mix rhubarb with water, sugar, lemon rind, and cinnamon in a saucepan. Cook covered over medium-low heat, stirring occasionally, for 5-8 minutes until rhubarb is tender but firm. Remove and discard lemon rind and cinnamon.
  • Plate the cake, generously spoon over the rhubarb, and finish with a sprinkle of coconut on top.

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