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I've gotta share my latest obsession - this coconut bundt cake with roasted rhubarb. Trust me, you'll fall head over heels for this tropical-meets-tart combo. Moist coconut goodness perfectly balances tangy rhubarb, creating a flavor explosion that'll have your taste buds dancing. Best part? It's surprisingly simple to whip up. So grab your bundt pan and let's dive into this irresistible treat that'll become your new go-to for impressing friends or satisfying those sweet cravings.
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.
Read more: Keto Flower Bundt Coffee Cake Recipe
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.
Coconut Bundt Cake with Roasted Rhubarb
This Coconut Bundt Cake with Roasted Rhubarb is a delightful dessert that combines the tropical flavor of coconut with the tartness of roasted rhubarb. Perfect for any occasion!
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Equipment
- Bundt cake pan
- Mixing Bowls
- Whisk
- Baking Sheet
Ingredients:
Cake Ingredients
- 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
Rhubarb Topping
- 2 cups chopped rhubarb
- 1/4 cup sugar
- 1 tablespoon lemon juice
Instructions:
- Preheat the oven to 350°F (175°C) and grease a bundt cake pan.
- In a bowl, mix the flour, shredded coconut, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until well combined.
- 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.
- In a separate bowl, toss the chopped rhubarb with sugar and lemon juice.
- Spread the rhubarb mixture on a baking sheet and roast in the oven for 10-15 minutes.
- Serve the coconut bundt cake with the roasted rhubarb on top.
Notes:
This cake is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Nutrition value:
Calories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 10gCholesterol: 35mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 25gVitamin A: 50IUVitamin C: 8mgCalcium: 60mgIron: 1.5mg
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Read more: Cakes and Breads Made in a 3 Cup Bundt Pan
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
FAQ:
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.
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