During forced online learning I feel like good organised catering. There are three people at home with headphones and ogling a computer screen and talking with an invisible speaker, and I am running between them, bringing meals. Of course it isn't the case that every day I serve a five-course lunch, second breakfast, afternoon tea and dinner. Sometimes I rest and we have pizza for lunch, so I have a longer break for coffee. I also try in this hard time to give everybody something he or she especially likes. My daughter loves spaghetti à la carbonara, and my son likes pancakes.

Today is an offer for my husband. Coconut cake with rhubarb is wet, a little sour, has lots of coconut and it smells like sunny summer. It is perfect with tea during a lazy sunny afternoon, and the summer holiday is coming very soon.

Ingredients (20×20-cm cake tin)
dough
250g of flour
1 teaspoon of baking powder
100g of brown sugar
100g of butter
2 tablespoons of desiccated coconut
1 tablespoon of cream
coconut layer
8 tablespoons of desiccated coconut
2 tablespoons of butter
2 tablespoons of sugar
additional ingredients
5-6 stems of rhubarb
3 tablespoons of brown sugar

Put the flour onto a baking board, make a large dimple in the flour and put the other ingredients of the dough inside it. Chop it all up with a knife. When you have the consistency of crumble topping, you have to knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of the dough with plastic wrap and put them into the freezer.
Wash the rhubarb and cut the stems into 1-cm pieces. Mix them with the sugar. Boil the rhubarb in a pan until it is slightly soft.
Melt the butter and mix it in with the desiccated coconut and sugar.
Grate the bigger part of the dough onto a baking sheet. Put the rhubarb and coconut layer onto it. Grate the rest of the dough onto the top. Bake for 50 minutes. Sprinkle with the caster sugar before serving.

Enjoy your meal!

Try also:
Peaches with an oat and coconut crumble topping
Three-ply strawberry cheesecake served cold
Shortbread cake with rhubarb, budino and raspberries