Rhubarb and Coconut Cake

Ingredients:
one and a half cups self-raising flour
one and a quarter cups caster sugar (or brown sugar)
one and a quarter cups desiccated coconut (shredded is fine)
125g butter, melted
three eggs, beaten lightly
half a cup of milk
half a teaspoon vanilla extract
one cup finely chopped rhubarb
a few stalks of rhubarb and two tablespoons demerara sugar, for decoration

Making:
One: preheat the oven, and grease a loaf pan or cake tin.
Two: Combine flour, caster sugar and coconut, then mix in butter, eggs, milk, and vanilla extract.
Three: Spread half of the cake mixture in the pan,sprinkle evenly with chopped rhubarb, then add the remaining mixture.
Four: Layer the top of the cake with rhubarb stalks and sprinkle with demerara sugar.
Five: Bake at a low heat (around 100C) for about one and a half hours.