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)

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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.