Rhubarb coconut cake

I got this recipe from a work colleague many years ago. It's delicious - try it!

1 1/2 cups self raising flour
1 1/4 cups caster sugar
1 1/4 cups desiccated coconut
125g butter, melted
3 eggs, beaten lightly
1/2 cup milk
1 teaspoon vanilla essence
3/4 cup finely chopped rhubarb
2 stalks rhubarb (extra)
2 tablesppoons demerara sugar

Preheat oven to moderate. Grease and line 20cm round cake tin.

Combine flour, caster sugar and coconut in medium bowl; stir in butter, eggs, milk and essence until combined.

Spread half the mixture into prepared pan; scatter chopped rhubarb evenly over mixture. Spread remaining bater over rhubarb.

Chop extra rhubarb into small pieces and arrange pieces over top of cake, sprinkle with demerara sugar.

Bake in moderate oven for about 1 hour and 15 minutes. Stand cake for 5 minutes before turning on a wire rack to cool.