Canada Day Coconut Rhubarb Cake

coconut rhubarb cake

Every Canada Day our family goes to the cottage.  This year will be our 10th annual Canada Day party with a bunch of our good friends, 18 to be exact.  People are littered throughout the cottage, the yard, the river and the lake. There is a croquet tournament each year (which I have not won since the first annual Canada Day up there) and new games are constantly created while we BBQ and enjoy the (hopefully) good weather.

Things have changed. Its used to be all us single kids going up and partying all night, now we all bring our spouses and kids. It’s changed and stayed the same in a really amazing way.

It truly is something to look forward to each and every year. I’m about as giddy as the kids!

We try to keep things simple when it comes to food. Instead of one person in charge of everything, we split up the meals between all of us. Generally each carload of people that comes to the cottage takes a meal.  It has worked really well in the past-so we continue.

My husband and I are usually the first ones up, although now that we have a bunch of kiddos coming, that might be changing (Horray!).

No matter, breakfast is an obvious choice for our meal.  But one thing I also do every year is the Canada Day cake for dessert.  In the past, it has been a pretty unhealthy white cake covered in icing and strawberries in the shape of our flag.  Cute, but totally unhealthy. I changed it up years ago to this cake-which was a HIT.

coconut rhubarb cake

I’m going to be honest with you all. I’m pretty sure we’re going full dirty with white cake cupcakes this year…but this Coconut Rhubarb cake will most likely make an appearance.

It’s all about balance!

coconut rhubarb cakeNot many people think of rhubarb when they think of Canada (or maybe they do, I don’t know), but it’s always RAMPANT in Ontario around this time of year.  The stalks grow so HUGE and I’m happy to pick them and make compotes, muffins, jams, tarts, pies and now…this coconut rhubarb cake. YUM!

NOTE:

With the trend right now to eat every part of your food, including roots, leaves, stems and such, I should mention that rhubarb leaves are POISONOUS. Just saying. Don’t eat them. Probably a bad idea.

coconut rhubarb cake

No matter where I have lived-different parts of Toronto, Petawawa, and now we’re back in the city…rhubarb is growing somewhere close by. It’s in your neighbour’s garden. Trust me. Someone near you grows this in their garden and if you see it-just ask! I’m sure they’ll spare a stalk or two…just promise them a piece of cake in return.

coconut rhubarb cakeThe main reason I like this recipe is it makes a large amount and will feed a crowd. That’s important when you have 18 mouths to feed…oh plus my three kids. Dessert has to be plentiful!

coconut rhubarb cakeA wonderful dessert for a crowd!  Top with rhubarb compote, fresh strawberries and whipped cream or a delicious frozen yogurt.  Probably pretty good with a cup of coffee too.

Ok…maybe this will be included in our breakfast buffet instead…there’s fruit in there…right?

Happy Canada Day everyone!  
I hope you get to enjoy some sunshine and eat some delicious food with family and good friends.

*Updated June 2017*

coconut rhubarb cake
Canada Day Coconut Rhubarb Cake
Print Recipe
A twist on Canada Day Cake, using local and seasonal rhubarb. Easy to make and feeds a crowd!
Servings Prep Time
16 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
16 people 15 minutes
Cook Time
30 minutes
coconut rhubarb cake
Canada Day Coconut Rhubarb Cake
Print Recipe
A twist on Canada Day Cake, using local and seasonal rhubarb. Easy to make and feeds a crowd!
Servings Prep Time
16 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
16 people 15 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350. Grease a 9 x 13 pan with coconut oil. Set aside.
  2. Whisk together flour, baking soda and salt. Set aside. Mix together buttermilk and vanilla. Set aside.
  3. Blend together 1/2 cup coconut oil, sugar and 1/2 cup honey. Add egg and blend again.
  4. Add the flour mixture and buttermilk, alternating dry with wet. Start and end with flour mixture.
  5. Fold in rhubarb. Spread batter into pan.
  6. Mix together the 1 tbsp coconut oil, 1/4 cup coconut and 2 tbsp honey. Sprinkle mixture over top of batter.
  7. Place in oven for approximately 30 minutes. Until a toothpick inserted in the middle comes out clean.
  8. Let cool about 30 minutes before serving. Voila!
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