If you’re craving a breakfast treat that brings together the tart brightness of rhubarb with the tropical warmth of coconut, look no further than this Coconut Rhubarb Breakfast Cake Recipe. It’s a delightful way to start your day, offering tender, moist cake squares dotted with juicy rhubarb pieces and a lovely hint of coconut that feels both comforting and refreshing. Whether you’re hosting brunch or just want a special weekday morning surprise, this cake strikes the perfect balance of sweet and tangy that will have you reaching for seconds.
Ingredients You’ll Need
These ingredients are straightforward but essential, each adding a distinct layer of flavor, texture, or moisture that makes the Coconut Rhubarb Breakfast Cake Recipe truly shine. From the tangy rhubarb and creamy coconut milk to the tender flaked coconut and rich coconut oil, every component plays a vital role.
- 2 cups diced rhubarb: Fresh or frozen works; rhubarb provides a lovely tart contrast that perks up the cake.
- 1 1/2 cups all-purpose flour: The backbone that holds the cake together; gluten-free blends can be substituted for dietary preferences.
- 1/2 cup shredded unsweetened coconut: Adds chewy texture and an authentic coconut flavor boost.
- 1 tsp baking powder: Helps the cake rise, ensuring a light, tender crumb.
- 1/2 tsp baking soda: Works alongside baking powder to create the perfect lift and texture.
- 1/4 tsp salt: Balances the sweetness and enhances all the other flavors.
- 1/2 cup coconut sugar: Gently sweetens with a subtle caramel note; granulated sugar can also be used.
- 1/4 cup melted coconut oil: Offers healthy fat and a natural tropical aroma that pairs beautifully with rhubarb.
- 1/4 cup unsweetened applesauce: Keeps the cake moist and tender without excess oil.
- 1/2 cup canned coconut milk: Brings creaminess and depth; any non-dairy milk works if you prefer.
- 1 tsp vanilla extract: Adds warmth and rounds out the flavor profile.
- Optional: 1/4 cup chopped nuts or seeds: For a delightful crunch topping, if you like.
How to Make Coconut Rhubarb Breakfast Cake Recipe
Step 1: Prepare Your Oven and Pan
First things first, preheat your oven to 350°F (175°C). This ensures it’s ready to go when your batter is mixed. Next, grease an 8×8-inch baking pan and line it with parchment paper. This simple step prevents sticking and makes removing the cake a breeze after baking.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, shredded coconut, baking powder, baking soda, and salt. Combining these dry ingredients separately ensures that the leavening agents and coconut are evenly distributed throughout your batter, which keeps your cake airy and flavorful in every bite.
Step 3: Blend the Wet Ingredients
In a large bowl, mix together the coconut sugar, melted coconut oil, applesauce, coconut milk, and vanilla extract until smooth. This creates a rich, creamy base that will keep your cake moist and deliver that irresistible tropical essence that makes this recipe so special.
Step 4: Combine Wet and Dry Mixtures
Gently fold the dry ingredients into the wet mixture. Here, less is more — be careful not to overmix, or the cake might turn out dense instead of tender. You want to see a moistened batter with just a few streaks of flour that will bake into a soft and fluffy texture.
Step 5: Add the Rhubarb
Now it’s time to fold in those vibrant diced rhubarb pieces. They bring bursts of tartness that balance the sweetness wonderfully. Make sure they’re evenly distributed so each bite has that bright, fruity surprise.
Step 6: Prepare for Baking
Pour your luscious batter into the prepared pan in an even layer. If you’re using nuts or seeds, sprinkle them evenly over the top now. These add a lovely crunch and a little extra texture contrast to the soft cake.
Step 7: Bake to Perfection
Bake your cake for 30 to 35 minutes. The aroma will start filling your kitchen — a sign of deliciousness ahead. To check for doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs clinging to it.
Step 8: Cool and Slice
After baking, cool the cake in its pan for about 10 minutes to set up. Then transfer it to a wire rack to cool completely before slicing. This resting time ensures clean cuts and allows the flavors to fully develop.
How to Serve Coconut Rhubarb Breakfast Cake Recipe
Garnishes
For a pretty and tasty touch, dust the cooled cake squares lightly with powdered sugar or drizzle with a simple coconut glaze. Fresh coconut flakes or a spoonful of coconut yogurt on the side can enhance that tropical vibe beautifully.
Side Dishes
Pair the Coconut Rhubarb Breakfast Cake Recipe with a cup of your favorite morning brew—be it coffee, tea, or even a fresh fruit smoothie. A bowl of mixed berries or a citrus salad brightens the plate and complements the tartness of the rhubarb perfectly.
Creative Ways to Present
Feeling fancy? Serve the cake in rustic slices on a wooden board sprinkled with edible flowers or mint leaves for a brunch that looks like it belongs in a magazine. For kids or a casual snack, cut the cake into bite-sized squares, perfect for grabbing on the go.
Make Ahead and Storage
Storing Leftovers
This cake keeps wonderfully in an airtight container at room temperature for up to two days or in the fridge for up to five days. The flavors actually mingle and improve when rested a day, making it a fantastic make-ahead breakfast.
Freezing
If you want to stretch the joy longer, you can freeze individual slices wrapped tightly in plastic wrap and foil. They stay fresh in the freezer for up to three months and make for an easy, quick breakfast if you’re in a hurry.
Reheating
To enjoy leftovers warm, simply microwave a slice for about 20 seconds or pop it in a preheated oven at 325°F for 5-7 minutes until heated through. This revives the cake’s softness and enhances the aromatic coconut notes, making it taste freshly baked again.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Frozen rhubarb works great in this recipe. Just be sure to thaw and drain any excess moisture before folding it into the batter to avoid making the cake soggy.
Is this recipe gluten-free?
The original recipe uses all-purpose flour, but you can swap in a gluten-free flour blend in equal measure to make it gluten-free. Just choose a blend suitable for baking to maintain texture.
Can I substitute the coconut sugar with regular sugar?
Yes, granulated white or brown sugar can replace coconut sugar one-for-one. Coconut sugar adds a subtle caramel flavor, but regular sugar will still yield a delicious cake.
What if I don’t have coconut oil?
You can use melted butter or another neutral oil like vegetable or canola oil, though coconut oil adds a signature richness and flavor that complements this recipe beautifully.
Can I make this cake vegan?
This Coconut Rhubarb Breakfast Cake Recipe is naturally vegan, as it uses plant-based oils, coconut milk, and applesauce instead of eggs, making it perfect for a vegan lifestyle.
Final Thoughts
This Coconut Rhubarb Breakfast Cake Recipe is more than just a morning treat; it’s a comforting, flavorful experience that’s perfect for sharing with family or friends. Once you try it, you’ll find yourself looking forward to those special moments when a slice of cake paired with your favorite breakfast drink feels just right. Give this recipe a go soon—you might just discover your new favorite breakfast indulgence!
Print
Coconut Rhubarb Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 squares
- Category: Breakfast Cake
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Coconut Rhubarb Breakfast Cake is a moist, flavorful treat combining the tartness of rhubarb with the tropical notes of coconut. Perfect for a morning pick-me-up or brunch gathering, this cake is made with wholesome ingredients including coconut sugar, shredded coconut, and a blend of non-dairy milk and applesauce for a dairy-free option. Lightly sweetened and textured with fresh or frozen rhubarb, it’s a deliciously unique twist on traditional breakfast cakes.
Ingredients
Fruits
- 2 cups diced rhubarb (fresh or frozen)
Dry Ingredients
- 1 1/2 cups all-purpose flour (or gluten-free flour blend)
- 1/2 cup shredded unsweetened coconut
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup coconut sugar (or granulated sugar)
- 1/4 cup melted coconut oil
- 1/4 cup unsweetened applesauce
- 1/2 cup canned coconut milk (or any non-dairy milk)
- 1 tsp vanilla extract
Optional Topping
- 1/4 cup chopped nuts or seeds
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper to ensure easy removal and prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, shredded coconut, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and flavor.
- Combine Wet Ingredients: In a large bowl, mix coconut sugar, melted coconut oil, unsweetened applesauce, coconut milk, and vanilla extract until the mixture is smooth and homogenous.
- Incorporate Dry into Wet: Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix to maintain a tender texture.
- Add Rhubarb: Fold in the diced rhubarb gently, distributing it evenly throughout the batter.
- Transfer and Add Topping: Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the optional chopped nuts or seeds on top if using.
- Bake: Place the pan in the oven and bake for 30–35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, slice into 9 squares and serve.
Notes
- You can use fresh or frozen rhubarb for this recipe; just be sure to dice it evenly.
- Substitute all-purpose flour with a gluten-free blend to make this cake gluten-free.
- Using coconut sugar adds a subtle caramel flavor but granulated sugar works as well.
- The applesauce helps keep the cake moist and replaces eggs to make it vegan-friendly.
- Feel free to add chopped nuts or seeds for added texture and flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
