Rhubarb & Coconut Cake for a Pink Cause (DF + NF)

Well, I must say it seems like eons ago that I was madly throwing together pink fruit skewers for the Pink Afternoon Tea in Aid of Breast Cancer Research. Oh, wait! That would be because my Nan actually did the pink fruit skewers whilst I was roasting beetroot - cos it's pink ya know? tying up pink balloons and pouring pink champagne.  The Pink Afternoon Tea was a success raising $250 for Breast Cancer Research - so to all of you who came along, thank you so much for your contributions and for those that pitched in and helped me buy supplies, prep and bake - Mum, Nan, Cat, Kristina, Nina - fabulous work!  Cat's Gluten & Lactose Free Pink Coconut & Rhubarb Cake was one of the favourites of the afternoon made lactose free especially for my best friend and after a little hiatus in Bali (it's a hard life for some) she is back and has kindly emailed me the recipe to share with you. Enjoy!

Cat's Pink Coconut & Rhubarb Cake (Gluten & Lactose Free)

225g Gluten Free Self Raising Flour

275g castor sugar

100g desiccated coconut

125g Nuttelex, melted (or other lactose free margarine/butter)

3 eggs, lightly beaten

125ml Soy Milk (or other lactose free milk)

1/2 tsp vanilla essence

1 cup rhubarb, finely chopped

5 trimmed rhubarb stalks, for topping

2tbsp Demerera sugar

Few drops pink food colouring (optional)

Heat oven to 150deg C. Grease and line a 14cm x 21cm loaf tin.

Mix together the flour, sugar, coconut, butter, eggs, milk and essence till combined. Add pink colouring if you wish. Mix until a smooth batter is formed.

Pour half the mix into the loaf tin and top with chopped rhubarb. Add remaining batter. Trim rhubarb stalks to 12cm and lay on top of batter. Sprinkle demerera sugar on top and bake for approximately1 1/2 hours. Remove from oven and allow to cool in pan for 10minutes before turning onto rack to cool completely.

Cut into thick slices and serve slightly warm with icecream or wrap in cling wrap and add it to your kids (or your own) lunch box. Yum! 

This recipe was a straight conversion from 'normal' flour, butter and milk to gluten and lactose free. If you don't have gluten or lactose free ingredients substitute 'normal' butter for the Nuttelex or wheat flour for the gluten free flours.