Home>Recipe>Coconut Bundt Cake with Roasted Rhubarb Recipe

Coconut Bundt Cake with Roasted Rhubarb Recipe Coconut Bundt Cake with Roasted Rhubarb Recipe


Coconut Bundt Cake with Roasted Rhubarb Recipe

Written by: Lucas Johnson

This coconut bundt cake is my go-to dessert! It's a sweet, moist cake with a tropical twist, topped with tangy roasted rhubarb. Perfect for impressing guests or treating yourself!

(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)

Imagine biting into a slice of heaven, where each morsel bursts with a perfect blend of sweet and tart. I'm talking about my delicious Coconut Bundt Cake with Roasted Rhubarb. The crunchy coconut and moist cake crumb melt in your mouth, while the roasted rhubarb adds an unexpected twist. Come, let's whip up this delightful treat - it's simpler than you think!

Ingredients for Coconut Bundt Cake with Roasted Rhubarb

  • All-purpose flour: Essential for structure and texture in the cake, providing a sturdy base for the other ingredients to come together.
  • Shredded coconut: Adds a tropical flavor and a pleasant texture to the cake, enhancing the overall coconut profile.
  • Sugar: Sweetens the cake and helps with browning, balancing the flavors and adding a touch of caramelization.
  • Baking powder: Acts as a leavening agent, helping the cake rise and achieve a light and fluffy texture.
  • Baking soda: Works with the baking powder to leaven the cake, ensuring a good rise and tender crumb.
  • Coconut milk: Infuses the cake with rich coconut flavor and moisture, creating a tender and flavorful crumb.
  • Vegetable oil: Provides moisture to the cake, keeping it soft and tender, while also contributing to its richness.
  • Eggs: Bind the ingredients together, add structure, and help the cake rise, resulting in a light and airy texture.
  • Vanilla extract: Enhances the overall flavor profile of the cake, adding a warm and aromatic note to complement the coconut.
  • Rhubarb: Offers a tart contrast to the sweet cake, adding a burst of flavor and vibrant color to the dish.
  • Lemon juice: Balances the sweetness of the cake and rhubarb, adding a bright and tangy note to the overall flavor profile.

Essential Tools for Making This Delightful Dessert

  • Mixing bowl: To combine dry and wet ingredients for the cake batter efficiently.
  • Bundt cake pan: To bake the cake in its signature ring shape, ensuring even cooking throughout.

Serves: 10 people

Preparation time: 20 minutes

Cooking time: 50 minutes

Total time: 1 hour 10 minutes


  • 2 cups all-purpose flour
  • 1 cup shredded coconut
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup coconut milk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups chopped rhubarb
  • 1/4 cup sugar
  • 1 tablespoon lemon juice


  1. Preheat the oven to 350°F (175°C) and grease a bundt cake pan.
  2. In a bowl, mix the flour, shredded coconut, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients and mix until well combined.
  5. Pour the batter into the prepared bundt cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  6. In a separate bowl, toss the chopped rhubarb with sugar and lemon juice.
  7. Spread the rhubarb mixture on a baking sheet and roast in the oven for 10-15 minutes.
  8. Serve the coconut bundt cake with the roasted rhubarb on top.

Nutritional value:

Per Serving in Calories: 320 kcal | Carbohydrates: 45 g | Protein: 4 g | Total Fat: 15 g | Saturated Fat: 10 g | Trans Fat: 0 g | Monounsaturated Fat: 3 g | Polyunsaturated Fat: 2 g | Cholesterol: 35 mg | Sodium: 200 mg | Dietary Fiber: 2 g | Sugar: 25 g | Calcium: 60 mg | Potassium: 180 mg | Iron: 1.5 mg | Vitamin A: 50 µg | Vitamin C: 8 mg

Can You Make This Coconut Bundt Cake Ahead of Time?

Make Ahead Instructions

  • You can bake the coconut bundt cake ahead of time and store it in an airtight container at room temperature for up to 2 days.

Freezing Instructions

  • To freeze the cake, wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 3 months. Thaw in the refrigerator before serving.

Did you know that adding a touch of coconut rum to the batter can enhance the tropical flavor of this coconut bundt cake? It's a subtle twist that can take your dessert to the next level!

Common Questions About This Coconut and Rhubarb Dessert

Can I use desiccated coconut instead of shredded coconut in this recipe?
Yes, you can substitute desiccated coconut for shredded coconut in this recipe. Just keep in mind that desiccated coconut is drier and finer than shredded coconut, which may slightly alter the texture of the cake.
Can I use a different type of fruit instead of rhubarb for the topping?
Absolutely! You can use various fruits like berries, peaches, or even pineapple as a topping for this coconut bundt cake. Get creative and use your favorite fruits.
How should I store the leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 2 days. If you need to store it longer, refrigerate the cake for up to a week. Just make sure to bring it to room temperature before serving.
Can I freeze this coconut bundt cake?
Yes, you can freeze this coconut bundt cake. Wrap the cooled cake tightly in plastic wrap and aluminum foil before placing it in the freezer. It should last for up to 3 months. Thaw in the refrigerator before serving.
Can I make this cake ahead of time?
Absolutely! You can bake the cake in advance and store it in an airtight container. Prepare the roasted rhubarb right before serving to maintain its freshness and flavor.

Was this page helpful?