This Coconut Rhubarb Breakfast Cake is exactly what every cozy morning deserves: soft, tender crumb infused with creamy coconut, sweet-tart pockets of fresh rhubarb, and an irresistible golden crust thanks to a sprinkle of coarse sugar. It’s one of those bakes that walks the line between comforting coffee cake and a bright, gentle welcome to the day. The unique pairing of rhubarb and coconut brings a delightful tropical twist to spring produce, making it a favorite whenever I’m craving something special yet easy for breakfast or brunch!
Ingredients You’ll Need
Making Coconut Rhubarb Breakfast Cake is refreshingly simple, and every ingredient plays a role in building flavor and texture. Gather these essential basics and you’re halfway to a snack or breakfast cake that’s both easy and seriously impressive!
- All-purpose flour: The sturdy backbone of the cake, giving it structure without heaviness.
- Baking powder and baking soda: Help the cake rise into a lovely, fluffy layer.
- Salt: Just a touch enhances all the flavors and balances the cake’s sweetness.
- Unsalted butter: Softened butter brings rich flavor and tender texture—it’s worth using the real deal here!
- Granulated sugar: Lends sweetness and helps create that irresistible crumb.
- Large eggs: Essential for binding everything together and providing a soft, moist bite.
- Vanilla extract: Adds comforting warmth and rounds out the flavors.
- Coconut extract: Amplifies the coconut theme, giving a big aroma in every bite.
- Plain Greek yogurt (or sour cream): For unbeatable moistness and just the right touch of tang.
- Fresh rhubarb: Tart, juicy pops of fruit balance the sweet coconut beautifully; if out of season, thawed frozen works too.
- Sweetened shredded coconut: The star of the show, bringing texture, color, and that signature tropical flair.
- Coarse sugar (optional, for topping): For a sparkling, crunchy finish you’ll crave with every bite.
How to Make Coconut Rhubarb Breakfast Cake
Step 1: Prep Your Pan and Oven
Start by setting the tone for success: preheat your oven to 350°F (175°C). While the oven heats, get your 8-inch square baking dish ready by either greasing and flouring it or lining it with parchment paper. This not only ensures easy cake release, but also keeps cleanup a breeze.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking powder, baking soda, and salt. This step is quick and simple but so important—it guarantees the leaveners and salt are evenly distributed so your Coconut Rhubarb Breakfast Cake bakes up light and flavorful every time.
Step 3: Cream Butter and Sugar
Grab a large mixing bowl and cream your softened butter with the granulated sugar. This means beating them until the mixture is light, pale, and fluffy—about 3 minutes with an electric mixer. Don’t skip this step; it’s how you’ll achieve that dreamy, tender crumb.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, mixing well after each addition. Next, stir in the vanilla and coconut extracts. These little bottles pack big flavor, making sure every bite tastes special.
Step 5: Stir in Yogurt
Add in the Greek yogurt (or sour cream) and stir until the mixture is smooth and creamy. This will give your Coconut Rhubarb Breakfast Cake its signature moist texture and just the right balance of richness and tang.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your wet mixture, being careful not to overmix. Stop stirring as soon as you don’t see any streaks of flour; overmixing can make the cake tough, and we want every bite to be as soft as a cloud!
Step 7: Fold in Rhubarb and Coconut
Gently fold in the chopped rhubarb and sweetened shredded coconut. Folding ensures you don’t crush the beautiful rhubarb pieces and keeps the coconut evenly distributed. You should see bright pops of pink and snowy coconut throughout your batter—pure joy!
Step 8: Bake to Perfection
Spread the batter evenly in your prepared pan, smoothing the top. If you love a little extra crunch, sprinkle coarse sugar over the surface. Bake for 35 to 40 minutes or until a toothpick poked into the center comes out clean or with just a few crumbs. Let your masterpiece cool in the pan for at least 10 to 15 minutes before slicing. Enjoy warm or at room temp—both are divine!
How to Serve Coconut Rhubarb Breakfast Cake
Garnishes
This cake loves a little flourish! Try a dusting of powdered sugar, a dollop of whipped cream, or a sprinkling of extra toasted coconut. For an ultra-pretty platter, a spoonful of tangy Greek yogurt and a few shaved rhubarb ribbons on top will wow your brunch crowd.
Side Dishes
Serve your Coconut Rhubarb Breakfast Cake alongside fresh berries, a citrus fruit salad, or a mug of creamy latte. For a more substantial breakfast, a side of softly scrambled eggs or a scoop of vanilla yogurt keeps things balanced and oh-so-satisfying.
Creative Ways to Present
This cake shines as a centerpiece at springtime brunches, family breakfasts, or casual weekend gatherings. Try baking mini versions in muffin tins for individual servings, or cut the cooled cake into cubes and layer with yogurt and berries for impromptu breakfast parfaits. The pink and white color is absolutely photogenic—don’t forget a snapshot before serving!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply wrap the cooled Coconut Rhubarb Breakfast Cake tightly in plastic wrap or store it in an airtight container. It stays fresh and moist at room temperature for up to two days, or in the fridge for up to five days.
Freezing
This cake is freezer-friendly and can be a true breakfast lifesaver! Slice it into portions, wrap each one well in plastic, and pop into a freezer-safe bag or container. When a craving strikes, you’ll have individual servings ready. It keeps beautifully in the freezer for up to three months.
Reheating
To reheat, simply microwave a slice for about 20 seconds or warm it in a low oven (300°F/150°C) for 5 to 8 minutes. The coconut flavor becomes even more toasty and delicious, and the cake stays as moist as the day you made it.
FAQs
Can I use frozen rhubarb for this cake?
Absolutely! Just thaw the rhubarb completely and drain off any excess liquid before folding it into the batter. This way the coconut rhubarb breakfast cake won’t get soggy and the texture stays perfect.
Is it possible to use unsweetened coconut?
You can swap in unsweetened coconut for a slightly less sweet cake. The shredded coconut will still provide texture and coconut flavor, but you may want to add a bit more sugar to the batter to balance out the tartness of the rhubarb.
Can this cake be made dairy-free?
Yes, you can use a dairy-free butter alternative and non-dairy yogurt (like coconut or almond yogurt). Just make sure your substitutions are plain and unsweetened so the lovely flavor balance shines through in your coconut rhubarb breakfast cake.
What other fruits could I try instead of rhubarb?
If rhubarb isn’t in season, chopped strawberries or raspberries are tasty alternatives. The sweet-tart balance is key for that classic flavor—think bright, fresh, and not overly sweet.
Do I need to peel rhubarb before using it?
Peeling rhubarb isn’t necessary, especially when using young and tender stalks. Just trim the ends and dice; the red skin adds beautiful color to your coconut rhubarb breakfast cake!
Final Thoughts
If you’re looking for a new classic to add to your brunch lineup or simply want a cake that feels like a hug from the inside out, Coconut Rhubarb Breakfast Cake is pure joy in every bite. Invite your family or friends to the table, slice up this tender, coconut-kissed treat, and savor the sweet start to your day. Happy baking—you are going to love it!
Print
Coconut Rhubarb Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect blend of tangy rhubarb and sweet coconut with this delightful Coconut Rhubarb Breakfast Cake. Moist and flavorful, this cake is ideal for a leisurely breakfast or a delightful snack.
Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- ½ cup plain Greek yogurt or sour cream
Additional Ingredients:
- 1½ cups chopped fresh rhubarb
- ½ cup sweetened shredded coconut
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking dish or line with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a large bowl, cream butter and sugar, then beat in eggs, vanilla extract, and coconut extract. Stir in yogurt until smooth.
- Combine Ingredients: Gradually add dry ingredients to wet mixture, mixing just until combined. Gently fold in rhubarb and coconut.
- Bake: Spread batter in the pan, sprinkle with coarse sugar, and bake for 35–40 minutes until a toothpick inserted in the center comes out clean.
- Serve: Cool for 10–15 minutes before slicing and serving warm or at room temperature.
Notes
- You can use frozen rhubarb—just thaw and drain before adding to the batter.
- This cake also freezes well for future breakfasts or snacks.
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