You requested bundt cake recipes without needing to use a premade cake mix and here you are, coconut bundt cake! Tis the season for delicious tart and versatile rhubarb. This vegetable is used in a lot of spring desserts. I’m going to show you how to make an awesome and easy roasted rhubarb sauce that bakes along with a classic bundt cake using the 3cup flower cake pan.

On Keto and need to stay away from this sugar? Check this Keto Bundt Coffee Cake I made for those of you who need to stick to a diet!

Ingredients

I know that there are some of you readers out there who may not have access to fresh rhubarb at this time of year. I know that a lot of stores also carry frozen rhubarb. In fact, rhubarb wasn’t quite ripe enough to use yet so I used frozen. The bonus of it was that it was chopped for me! The coconut is optional but I like the slight texture it brings to this rich cake.

  • All-Purpose Flour or 1 to 1 Gluten-Free Flour
  • salt
  • baking soda
  • coconut oil (or softened butter)
  • sugar
  • eggs
  • vanilla extract
  • yogurt
  • shredded coconut
  • rhubarb (frozen or fresh)
  • icing sugar

Whisking the Dry Ingredients

This cake comes together in a breeze. Like most cakes, simply whisk the flour, salt, baking soda together in a separate bowl before you continue.

Incorporating the Rest

I like using coconut oil for this as I often have it on hand in my (mostly) dairy-free household. It emulsifies into sugar quite easily and quickly if it is softened at room temperature. Beat with a hand mixer with the sugar and incorporate the eggs one at a time until fully incorporated. Mix in vanilla and yogurt then slowly fold in the dry ingredients along with the shredded coconut. Spray and flour the bundt cake before baking it in the oven.

Roasting the Rhubarb

While the cake bakes, you can also make your sauce at the same time! Convenience. Simply stir in some sugar and vanilla with the rhubarb pieces. This will roast alongside your cake. You can serve this sauce warm or at room temperature along with the cake. To serve, cool the cake after it comes out of the oven, flip onto a plate, and dust with icing sugar.

Bundt Cake with Coconut & Rhubarb Sauce

Eva Bee
Prep Time 7 mins
Cook Time 25 mins
Cooling time 10 mins
Course Dessert

Equipment

  • 3cup bundt pan
  • cooking spray
  • hand mixer with beater attachments

Ingredients
  

  • ¾ cup all-purpose flour or 1:1 gluten-free flour blend plus more for dusting bundt pan
  • ¼ tsp salt
  • tsp baking soda
  • ¼ cup coconut oil or use softened butter
  • 1 cup granulated white sugar separated
  • 2 large eggs room temperature
  • 1 tsp vanilla separated
  • cup plain full fat yogurt
  • ¼ cup unsweetened shredded coconut (optional)
  • 2 cup rhubarb chopped
  • ¼ cup icing sugar (optional)

Instructions
 

  • Spray bundt pan with cooking oil spray and dust with a little flour. Start with ¼ cup and sprinkle onto a sprayed pan. Over a separate bowl, tap the sides of the pan while you rotate it to evenly distribute the flour. As you do this the separate bowl is there to catch the excess flour falls out. You want all of the edges and sides coated without there being any excess left in your 3cup bundt pan. Flip the bundt upside down and tap the pan, tossing out any additional excess flour that is still left inside.
  • Preheat the oven to 350F
  • Combine rhubarb with 1/4 cup sugar with ½ tsp vanilla. Stir to incorporate and set aside in a small baking dish or loaf pan.
  • Whisk together ¾ cup of flour, baking soda, and salt.
  • In another bowl, combine coconut oil with ¾ cup sugar and beat with a hand mixer until sugar is well incorporated and slightly fluffy, this will take about 3 minutes.
  • Add in one egg at a time to the sugar mixture, combining using the beater until fully incorporated.
  • Whisk in vanilla and yogurt into the egg mixture.
  • Fold in the flour mixture and the shredded coconut.
  • Using a rubber spatula, scrape in cake mixture into your prepared bundt pan.
  • Place cake gently into the oven as well as the baking dish with the rhubarb.
  • Bake for 25-35 minutes or until a toothpick is clean when inserted into the cake. Do not be tempted to open the oven for at least the first 15-20 minutes as it may deflate the cake and halt the baking process.
  • Remove cake and roasted rhubarb from the oven and allow to cool for at least 10-12 minutes.
  • Place a plate over top the bundt cake and gently flip the cake onto the plate out of the mold.
  • Dust cake with icing sugar and serve with sauce.

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