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Coconut-Rhubarb Spice Cake

 Coconut-Rhubarb Spice Cake
Make the most of your rhubarb harvest with this tender spice cake. The sweet, crunchy topping is a definite palate-pleaser. Ralph and Geneva Baird, Basin, Wyoming
16 ServingsPrep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 1/2 cup shortening
  • 1-1/2 cups packed brown sugar
  • 1 egg
  • 1-1/4 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 cup buttermilk
  • 2 cups finely chopped fresh or frozen rhubarb, thawed
  • TOPPING:
  • 1/2 cup sugar
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon

Directions

  • In a large bowl, cream shortening and brown sugar until light and
  • fluffy. Beat in egg. Beat in vanilla. Combine the flour, cinnamon,
  • baking soda, salt, allspice and cloves; add to the creamed mixture
  • alternately with buttermilk, beating well after each addition. Fold
  • in rhubarb.
  • Pour into a greased 13-in. x 9-in. baking dish. Combine the topping

2 of 2

Coconut-Rhubarb Spice Cake (continued)

Directions (continued)

  • ingredients; sprinkle over the top. Bake at 350° for 40-45
  • minutes or until a toothpick inserted near the center comes out
  • clean. Cool on a wire rack. Yield: 12-15 servings.
Nutritional Facts: 1 piece equals 270 calories, 10 g fat (3 g saturated fat), 14 mg cholesterol, 153 mg sodium, 42 g carbohydrate, 1 g fiber, 3 g protein.