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coconut-bundt-cake-with-roasted-rhubarb-recipe

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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Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 10 servings
Calories 320 kcal

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

Keywords:

Keyword Coconut Bundt Cake, Dessert, Roasted Rhubarb
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