Rhubarb and Blueberry Coconut Cake

Rhubarb and Blueberry Coconut Cake

Adapted from Flour and Stone by Nadine Ingram & Sweet by Yotam Ottolenghi and Helen Goh


Baked rhubarb

  • 1 orange, zest and juice of
  • 40g caster sugar
  • 3 rhubarb stalks washed and trimmed to 4cm batons


  • 125g unsalted butter, softened
  • 150g caster sugar
  • 3 large egg yolks
  • 200g self-raising flour, sifted
  • 25g coconut cream powder
  • 50g shredded coconut
  • 50g desiccated coconut
  • 1 tsp vanilla extract
  • 350mL Inside Out Smooth Original Coconut milk
  • 1 punnet of blueberries


  • 3 egg whites (approximately 90g)
  • pinch of salt
  • 180g caster sugar
  • 1 tsp vanilla extract
  • 1 tsp white wine vinegar
  • 1 tsp cornflour
  • 35g flaked almonds, toasted
  • 25g shredded coconut


Step 1: Baked  rhubarb

  1. Preheat oven to 160C.
  2. Place orange zest and juice, sugar and cut rhubarb in a baking dish, toss to evenly coat,
  3. Bake for 20 minutes. Set aside to cool.

Step 2: Blueberry Coconut Cake

  1. Line the base and sides of a 25cm round springform cake tin with baking paper.
  2. Cream butter and sugar on medium speed until light and fluffy.
  3. Add egg yolks, one at a time, and beat until well combined.
  4. Sift flour and coconut cream powder in a separate bowl; add the coconuts and stir to combine.
  5. Add vanilla to cream butter mixture.
  6. Alternatively add the dry ingredients to the cake batter with the coconut milk and mix until just combined.
  7. Scrape and level out the cake batter into the prepared cake tin.
  8. Bake for 30-40 minutes, until the cake is cooked, and a skewer inserted into the cake comes out clean.
  9. Scatter rhubarb and blueberries over the top of the cake.

 Step 3: Meringue

  1. Turn the oven temperature up to 180C.
  2. Place the egg whites and salt in a clean mixer bowl and whisk on medium speed until soft peaks form.
  3. Gradually add the sugar and continue whisking until stiff and glossy.
  4. Add the vanilla, vinegar and cornflour and whisk lightly to combine.
  5. Fold in almonds and coconut; scrape the meringue into the cake tin and spread it out across the fruit, swirling the meringue to form peaks and waves.
  6. Bake for 30 minutes, or until the meringue has formed a hard, golden crust.
  7. Remove from oven and allow to cool for at least 30 minutes before releasing it from the cake tin.

Cancer researcher, turned pastry chef, turned food scientist. Phuoc has always had a huge passion for food, and there isn’t a single moment throughout her day that she’s not thinking of her next meal.

Inspired by Heston Blumenthal, she is forever curious about food and always exploring new ways to experiment with it. She believes food can communicate so much more than words can ever express and is why she loves cooking for friends and family.

Thank you for your creation Phuoc!


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