Coconut Rhubarb Spice Cake Recipe
Ingredients
| Shortening | 1/2 Cup (16 tbs) | |
| Packed brown sugar | 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| Vanilla extract | 1/4 Teaspoon | |
| All purpose flour | 2 Cup (16 tbs) | |
| Ground cinnamon | 1/2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground allspice | 1/4 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Buttermilk | 1 Cup (16 tbs) | |
| Rhubarb | 2 Cup (16 tbs), finely chopped | |
| Sugar | 1/2 Cup (16 tbs) (TOPPING:) | |
| Flaked coconut | 1/2 Cup (16 tbs) (TOPPING:) | |
| Pecans | 1/2 Cup (16 tbs), chopped (TOPPING:) | |
| Ground cinnamon | 1 Teaspoon (TOPPING:) |
Directions
In a large mixing bowl, cream the shortening and brown sugar until light and fluffy.
Add the egg and vanilla; beat well.
Combine the flour, cinnamon, baking soda, salt, allspice and cloves; add to creamed mixture alternately with buttermilk.
Fold in the rhubarb.
Pour batter into a greased 13-in.x 9-in.x 2-in. baking dish.
Combine topping ingredients; sprinkle over the top.
Bake at 350 degree for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
Add the egg and vanilla; beat well.
Combine the flour, cinnamon, baking soda, salt, allspice and cloves; add to creamed mixture alternately with buttermilk.
Fold in the rhubarb.
Pour batter into a greased 13-in.x 9-in.x 2-in. baking dish.
Combine topping ingredients; sprinkle over the top.
Bake at 350 degree for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
Chef
