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Rhubarb coconut cake Recipe

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This recipe for Rhubarb coconut cake is from Stanton & Butson ***Family Favorites***, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
• 4 cups sliced fresh or frozen rhubarb
• 1-1/2 cups sugar
• 1-1/2 cups water
• 1/8 teaspoon red food coloring, optional
• 1 package (18-1/4 ounces) butter pecan cake mix
• 1 cup flaked coconut
• 1/2 cup chopped pecans
• 1/2 cup butter, melted
• Vanilla ice cream, optional

Directions:
Directions:
• In a large saucepan, combine the rhubarb, sugar, water and food coloring if desired. Cook over medium heat for 8-10 minutes or until rhubarb is tender; cool slightly. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cake mix. Top with coconut and pecans. Drizzle with butter.
• Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve with ice cream if desired.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30

 

 

 

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