Straight outta the Indy Cafe Cookbook, this rhubarb, lime and coconut cake from Atkinsons in Lancaster makes a sweet pairing to a cheeky afternoon filter

Serves 7
Preparation time 20 minutes
Cooking time 55-60 minutes

Rhubarb, lime and coconut cake

For the coconut cake

  • Butter 150g
  • Caster sugar 170g
  • Free-range eggs 3
  • Plain flour 105g
  • Baking powder ¾ tsp
  • Desiccated coconut 100g
  • Rhubarb 250g, chopped

For the lemon and lime drizzle

  • Lemon 1, zest and juice
  • Lime 1, zest and juice
  • Water 60ml
  • Caster sugar 115g
  • Cream cheese topping to decorate
  • Seasonal fruit to decorate


  1. Preheat the oven to 180°c / gas 4. Line a medium loaf tin with parchment paper.
  2. For the coconut cake: in a large bowl, beat together the butter and sugar until light and creamy.
  3. Add the eggs one at a time, beating well between each addition.
  4. Sift the flour and baking powder together and gently fold into the egg mixture with the coconut and rhubarb.
  5. Pour the mixture into the prepared loaf tin and bake for 55 minutes to an hour, or until a skewer comes out clean. Allow to cool in the tin then turn out onto a wire rack.
  6. For the lemon and lime drizzle: place all of the ingredients in a pan and bring to the boil. Simmer until the sugar dissolves and the mixture becomes thick and syrupy. Drizzle the syrup over the cake.
  7. Decorate the cake with a cream cheese topping and seasonal fruits.

Find out more about Atkinsons here.

the indy cafe cookbook

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