Rhubarb Coconut Bundt Cake
I baked this rhubarb coconut “Gugelhupf” in the last rhubarb season. And now it has finally made it onto the blog.
And the Gugelhupf tastes as good as last year, if not better.
There is not so much to say. A simple moist Gugelhupf, refined with coconut and rhubarb.
Simple, down to earth and without much frills. 🙂
Here are more cakes from the Gugelhupfform (bundt cake):
Marble Cake
Easy jam bundt cake
Egg White Cake
Apple Walnut Gugelhupf
- 6 egg whites
- a pinch of salt
- 200 g sugar
- 200 g softened butter
- 6 yolks
- 350 g flour
- 2 tbp baking powder
- 150 g single cream
- 300 g rhubarb
- 2 tbsp sugar
- 100 g coconut flakes
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Grease and flour the gugelhupf form (bundt cake pan).
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Wash the rhubarb and cut into pieces.
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Beat egg whites, salt and half of the sugar until stiff.
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Beat butter with remaining sugar until creamy and light.
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Stir in yolks, one by one.
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Mix flour and baking powder and fold into the butter mixture with the beaten egg whites.
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Fold in the single cream.
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Mix rhubarb pieces with sugar and coconut flakes.
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Fold into the batter.
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Pour into the prepared gugelhupfform (bundt pan).
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Bake in the preheated oven at 170° C for about 60 – 65 minutes. (test with toothpick)
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After about 10 minutes, remove from the form and leave to cool completely on a cooling rack.
Enjoy baking!
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.
Thank you!
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