Coconut Cake with Rhubarb

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The first rhubarb of spring, light pink in color from being grown in the dark. It brought a lovely tart flavor to the sweet coconut cake.

Serving Size: 6

Yield: 1 sheet cake

Ingredients:

for the cake:

3 long stalks of rhubarb4 ounces silken tofu1 cup coconut milk1 cup unsweetened coconut flakes1 capful vanilla extract1 capful coconut flavor or almond1&1/4 cups sugar1/2 cup light vegetable oil3/4 teaspoons baking powder3/4 teaspoons baking soda2 & 1/2 cups all purpose flourpinch saltpowdered sugar for dusting

Directions:

Preheat the oven to 350 F.Spray a baking sheet with sides or large casserole dish with oil.Line the dish or sheet with baking parchment.Clean and slice the rhubarb to lengths that will fit in the dish or on the baking sheet.Measure the tofu and puree.Add coconut milk and oil and mix.Add the sugar coconut flakes and flavorings.In a separate bowl, mix the dry ingredients.Add the wet ingredients to the dry and mix. I use a spoon as it goes quickly and is not stiff or difficult to do.Pour the batter onto the cookie sheet or in the baking dish.Lay the slices of rhubarb on top of the cake.Place in the oven and bake for 1 hour or until golden on the top.Remove from the oven and allow to cool before removing from the baking dish.

Optionally serve rhubarb compote and soy mascarpone on the side.

To make the soy mascarpone:

Mix 1 tablespoon of raw cashew butter to 3 tablespoons of plain soy yogurt.Optionally add a splash of lemon juice, some vanilla extract or if desired, a bit of powdered sugar.

To make the rhubarb compote:

Slice 1 cup of rhubarb pieces.Add 1/4 cup of sugar to 1/4 cup waterOptionally add a pinch of ginger.Place all in a small sauce pan and simmer lightly until the rhubarb has become soft.

Notes:

We enjoyed this tasty cake served with a dollop of vegan mascarpone and fresh rhubarb compote. I used a large glass casserole dish for this, and as a result the cake was a bit thicker than I wanted. Next time I will make it as a sheet cake.