Coconut Rhubarb Breakfast Cake Recipe
If you’re looking for a breakfast that will make you leap out of bed, the Coconut Rhubarb Breakfast Cake is about to steal your heart (and your tastebuds). Lively rhubarb and creamy coconut come together with tender cake for a slice that’s equal parts sunshine and comfort food. It manages to be invitingly homey yet delightfully unique—soft, subtly tangy, and finished with a golden sparkle of coarse sugar. This cake is everything I adore about spring: bright fruit, gentle sweetness, and simple pleasures you’ll want to share with your loved ones.
Ingredients You’ll Need
This Coconut Rhubarb Breakfast Cake relies on a handful of pantry staples and a few seasonal stars. Each ingredient plays its part—some contribute texture, some add flavor, and the rhubarb brings that signature pink pop no spring treat should be without.
- All-purpose flour: Gives your cake structure and just the right amount of tenderness—don’t swap it for cake flour, it needs the body!
- Baking powder: Powers the rise and ensures the crumb turns out fluffy rather than dense.
- Baking soda: Works alongside the yogurt to lift the batter and keep it light.
- Salt: Just a touch, but it does wonders for deepening every flavor in the mix.
- Unsalted butter (softened): Brings richness and keeps everything moist—let it come to room temp for easier creaming.
- Granulated sugar: Sweetens the cake and gives those iconic golden edges.
- Large eggs: Provide structure and help bind all the ingredients together.
- Vanilla extract: Adds depth and that cozy, familiar aroma you expect from a good bake.
- Coconut extract: Gives a bold coconut flavor that balances perfectly with the tart rhubarb.
- Plain Greek yogurt or sour cream: Adds tang and keeps the crumb extra tender—use full fat for the dreamiest results.
- Chopped fresh rhubarb: The main event! Tart and juicy, it bakes up jammy and turns pockets of cake into pure bliss.
- Sweetened shredded coconut: Infuses every bite with sweetness and chewy texture reminiscent of summertime treats.
- Coarse sugar (optional, for topping): Sprinkled on top for irresistible sparkle and a delicate crunch—highly recommended!
How to Make Coconut Rhubarb Breakfast Cake
Step 1: Prepare Your Baking Dish and Oven
Preheat your oven to 350°F (175°C), ensuring it’s properly heated for an even bake. Grease and flour an 8-inch square baking dish, or make things extra easy by lining it with parchment paper—this guarantees easy release and cleanup later.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This quick step ensures all the leaveners and salt are evenly distributed, so every bite of Coconut Rhubarb Breakfast Cake rises perfectly and tastes wonderfully balanced.
Step 3: Cream the Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar until light and fluffy—it should look pale and billowy. This process works air into your base, which is key for that irresistible soft cake texture.
Step 4: Add Eggs and Extracts
Beat in your eggs, one at a time, fully incorporating each before adding the next. Then mix in the vanilla and coconut extracts. These ingredients layer in creamy richness and a wave of coconut aroma that signals something special is underway.
Step 5: Blend in Greek Yogurt (or Sour Cream)
Mix in the yogurt or sour cream until the batter is smooth and lush. This adds a subtle tang and impossibly moist crumb that makes Coconut Rhubarb Breakfast Cake a true morning treat.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Take care not to overmix—this keeps the cake tender.
Step 7: Fold in Rhubarb and Coconut
Carefully fold in the chopped rhubarb and sweetened shredded coconut. Gently incorporating these ensures that the rhubarb stays intact and the coconut distributes evenly for those little chewy surprises in every bite.
Step 8: Spread, Sprinkle, and Bake
Transfer the batter to your prepared pan, smoothing it into an even layer. If you adore a sparkly finish, sprinkle the coarse sugar evenly over the top. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the top is beautifully golden.
Step 9: Cool and Slice
Let the cake cool in the pan for 10 to 15 minutes—this helps it set up so you can slice neat pieces. Serve it warm if you can’t wait, or at room temperature for a perfect crumb. Your Coconut Rhubarb Breakfast Cake is ready to shine!
How to Serve Coconut Rhubarb Breakfast Cake
Garnishes
A simple dusting of powdered sugar is always a classic, but you could also top each slice with a dollop of whipped cream or a sprinkle of toasted coconut for extra flair. A few thin rhubarb ribbons or scattered berries make for a gorgeous, brunch-worthy presentation.
Side Dishes
Pair your Coconut Rhubarb Breakfast Cake with a scoop of thick Greek yogurt, a fruit salad, or some salty breakfast sausage for savory contrast. Fresh fruit and hot coffee or a mug of herbal tea round out the perfect leisurely breakfast.
Creative Ways to Present
You can cut your cake into small squares for a coffee date treat, serve wedges piled high with coconut yogurt for brunch, or pack slices into a picnic basket. For parties, try turning it into a mini trifle by layering cake cubes with lightly sweetened whipped cream and berries in pretty glasses.
Make Ahead and Storage
Storing Leftovers
Once the Coconut Rhubarb Breakfast Cake has cooled, store leftovers in an airtight container at room temperature for up to two days. If your kitchen runs warm, pop it in the fridge to keep everything fresh and moist for up to four days.
Freezing
This cake freezes beautifully! Once cooled, wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer bag. It will keep its flavor and texture in the freezer for up to two months—just thaw overnight in the fridge or for a few hours at room temperature when ready to enjoy again.
Reheating
To rekindle that fresh-baked warmth, simply microwave a slice for about 20 seconds or place it in a low oven for a few minutes. The aroma of coconut and rhubarb will come back to life, making your breakfast cake feel like it’s just come out of the oven.
FAQs
Can I use frozen rhubarb for this cake?
Absolutely! If you’re craving Coconut Rhubarb Breakfast Cake out of season, frozen rhubarb works beautifully—just thaw and drain it well before folding into the batter.
What if I don’t have coconut extract—can I leave it out?
You can skip it if you must, but the coconut extract really makes the flavor pop. Try adding a tiny bit more vanilla and some extra shredded coconut if you want to bump up the coconut vibe without the extract.
Can I swap in whole wheat flour or make this gluten-free?
Whole wheat flour will make the cake a bit denser and earthier, but it’s doable—try a 50-50 blend with all-purpose for balance. For gluten-free, choose a 1:1 gluten-free baking blend and check that all your other ingredients are certified gluten-free.
How do I prevent the rhubarb from sinking to the bottom?
To avoid sinking, toss your rhubarb pieces in a teaspoon of flour before folding them into the batter. The flour coats the fruit and helps it stay put during baking.
Can I double this recipe for a crowd?
Definitely! Double all ingredients and bake in a 9×13-inch pan. The bake time may increase by 5–10 minutes, so just test with a toothpick until it comes out clean.
Final Thoughts
There’s a lot to love about making and sharing a Coconut Rhubarb Breakfast Cake—it’s comforting, playful, and just a little out of the ordinary. Bring a slice or two to your next brunch and watch everyone light up after the first bite. I hope this recipe brightens your breakfast table as much as it has mine—don’t wait for rhubarb season to give it a try!
Print
Coconut Rhubarb Breakfast Cake Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Coconut Rhubarb Breakfast Cake is a delightful way to start your day. With a tender crumb and a perfect balance of sweet coconut and tangy rhubarb, this cake is sure to become a breakfast favorite.
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 the Oven: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square baking dish or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla and coconut extracts.
- Combine Wet and Dry Ingredients: Stir in the yogurt until smooth. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Add Rhubarb and Coconut: Gently fold in chopped rhubarb and shredded coconut.
- Bake: Spread batter evenly into the prepared pan and sprinkle with coarse sugar if using. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Serve: Cool in the pan 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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
