Last Thursday, my Edinburgh friends Dianne & Peter came for dinner. They're the lovely couple that gave me a roof over my head during the last two weeks in Edinburgh, so when they told me they'd be in Tallinn, I quickly grabbed the chance to reciprocate their kind hospitality. We had a joyous meal together, catching up about the life in Edinburgh - much appreciated, as I'm off to visit my old hometown next week! Foodwise, coconut was the dominant theme. For starters, we had local, Estonian asparagus with coconut milk and lime. For main course, there was salmon with lots of coriander/cilantro* and quinoa (no coconut there, but coriander goes well with coconut milk, so it still counts:), and for the dessert, I served a rhubarb & coconut cake with whipped cream.
I used some rosy pink rhubarb bought at the local market (yes, I finally ran out of the farm-sourced rhubarb), and the cake didn't only taste wonderful, but it also looked lovely pink (see the flecks of rhubarb?) - white (the coconut filling) - yellow (the pastry base). And it tasted even better on the day after, as the coconut flavour was much more pronounced then..
Rhubarb & coconut cake*
200 grams plain flour
2 Tbsp sugar
a pinch of salt
100 grams butter
1 medium egg
a dash of cold water
400 grams rhubarb, chopped
75 grams butter, at room temperature
200 grams sugar
1 tsp vanilla extract
250 grams natural yogurt or thick sour cream
2 medium eggs
200 grams grated coconut
2 Tbsp plain flour
For the pastry, mix flour, sugar and salt, add the butter and work with a knife until you've got fine crumbs. Add the egg and combine - if necessary, add a bit of cold water. Wrap into a cling film and put into the fridge for 30 minutes.
Butter a 24 cm springform tin. Roll out the dough into a slightly bigger circle than the cake form, and line the cake form with the pastry. Pierce with a fork, and blind bake at 200C oven for 10-15 minutes, until golden.
Meanwhile, cut the rhubarb into 1 cm slices (there's no need to peel your rhubarb, as long as it's young and slender).
Mix the butter and sugar until light and creamy. Add yogurt/sour cream, vanilla extract, eggs, then add coconut & flour (I combined used the flat beater of my KitchenAid for this).
Spread the rhubarb slices on the pre-baked pastry case. Pour over the coconut filling and bake at 200 C oven for 30-35 minutes, until the cake is slightly golden.
Cool a little, remove from the cake tin and serve with whipped cream or some vanilla ice cream.
* I'm still to figure out what's a cake and what's a pie. I blame my mother tongue - they're pretty much all 'cakes' ('kook' in sing., 'koogid' in pl.) in Estonian :)
Other coconut recipes @ Nami-nami:
Coconut brownies (February 2007)
Other rhubarb recipes @ Nami-nami:
A creamy rhubarb pie (June 2005)
Moist rhubarb muffins (May 2007)
Rhubarb crumble (May 2007)
Rhubarb jam with ginger (May 2007)