You could make a mousse/ice-cream cake. Do this:
Melt creamed coconut, and rhubarb separately until it’s completely loose. Add vanilla bean powder to the hot, melted rhubarb. Let cool.
Whip egg whites.
Blend the cooled creamed coconut, rhubarb and egg whites togheter with gelatin. Sometimes I add some lemon, it gives it a nice fresh lift.
Put it in a round form so you’ll get the cake shape.
Decorate with a rather thick layer of cinnamon and/or cocount flakes (you can do this after it’s been in the freezer for a while)
I don’t like sweetners and I don’t think it needs to be sweetened since the creamed coconut is naturally sweet, but it’s up to you.
Freeze, pick it out when it’s entirely frozen, wait until it’s loose again.
2 packs of creamed coconut
5 egg whites
6 more or less rhubarb stalks
Much vanilla bean powder
2 leaves of gelatin
Hope you’ll have a great birthday! 🙂