Coconut Rhubarb Breakfast Cake Recipe
If you’re on the lookout for a spring-inspired breakfast treat that’s equal parts cozy, zippy, and sunshine-bright, the Coconut Rhubarb Breakfast Cake is about to become your new morning obsession. Think of it as a cross between a tender coffee cake and a fruit-studded pound cake, with tangy rhubarb and a coconutty crumb that’s golden and gently sweet. Whether you’re sharing this cake with friends over coffee or sneaking a warm slice as a midweek pick-me-up, it’s the kind of recipe you’ll daydream about and want to make again and again.
Ingredients You’ll Need
The beauty of this breakfast cake? The ingredient list is short, sweet, and packed with kitchen regulars—all chosen to let the rhubarb and coconut flavor shine through. Each adds something essential, from fluffy texture to a fragrant finish. Here’s what you’ll need and why:
- All-purpose flour: The sturdy backbone of the cake, giving it a soft yet substantial crumb.
- Baking powder & baking soda: These leaveners work together to help the cake rise up light and airy every single time.
- Salt: Just a touch, to balance the sweetness and pull out all those bright flavors.
- Unsalted butter (softened): For richness and that melt-in-your-mouth quality in every bite.
- Granulated sugar: Provides sweetness but also creates that golden crust we all crave.
- Eggs: Structure and cohesion, plus a little extra moisture for perfect tenderness.
- Vanilla extract: Adds warmth and depth, making the cake comforting and aromatic.
- Coconut extract: The secret to that unmistakable tropical hint without overwhelming the other flavors.
- Plain Greek yogurt or sour cream: Keeps the cake velvety, moist, and downright luscious.
- Chopped fresh rhubarb: The star of the show—tangy, pink bites that pop against the sweet cake.
- Sweetened shredded coconut: For texture, top notes of coconut, and pretty specks throughout the crumb.
- Coarse sugar (optional, for topping): Adds sparkle and a lovely, crunchy finish if you want to get a little fancy.
How to Make Coconut Rhubarb Breakfast Cake
Step 1: Prep Your Pan and Preheat
Start out by preheating your oven to 350°F (175°C). Give your 8-inch square baking dish some love by greasing and flouring it, or line it with parchment paper for a foolproof, easy lift. This step means zero sticking—and easy cleanup!
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This guarantees that your leaveners are evenly dispersed throughout the batter, so every inch of your Coconut Rhubarb Breakfast Cake rises beautifully.
Step 3: Cream Butter and Sugar
Scoop your softened butter and sugar into a large mixing bowl, then cream them together until light and fluffy—it should look pale and almost doubled in volume. This one step traps air in the batter, making your cake irresistibly tender.
Step 4: Add Eggs and Extracts
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Next up, add both vanilla and coconut extracts for a subtle, dreamy flavor combo. Nothing beats the way these scents fill your kitchen!
Step 5: Stir in the Yogurt
Mix in your Greek yogurt or sour cream until the batter turns luxuriously creamy. This not only keeps the cake moist but also complements the tang of the rhubarb in every bite.
Step 6: Combine Wet and Dry
Gradually add your whisked dry ingredients to the wet mixture, stirring gently just until the last streak of flour disappears. Overmixing is the enemy of tender cakes, so stop as soon as everything comes together.
Step 7: Fold in Rhubarb and Coconut
Gently fold in the chopped rhubarb and sweetened shredded coconut. Take a moment to admire those gorgeous pops of pink and coconut strands—it’s a preview of the cake’s magic!
Step 8: Into the Pan and Bake
Spread the batter evenly into your prepared pan. For a little extra sparkle and crunch (totally optional), shower the top with coarse sugar. Slide it into the oven, bake for 35–40 minutes, and prepare for your kitchen to smell absolutely divine.
Step 9: Cool and Serve
Once a toothpick poked into the center comes out clean, let the Coconut Rhubarb Breakfast Cake cool in the pan for 10–15 minutes before slicing. Serve it warm for an ultra-cozy treat, or enjoy at room temperature for snacking all day long.
How to Serve Coconut Rhubarb Breakfast Cake
Garnishes
Sometimes a cake is perfect as is, but if you’re feeling playful, add a cloud of whipped cream, a dusting of powdered sugar, or a scattering of toasted coconut flakes. These little touches highlight the coconut and rhubarb, making every slice feel extra special.
Side Dishes
If you’re making a morning spread, this cake loves company. Pair it with creamy vanilla yogurt, a bowl of fresh strawberries, or a pot of robust coffee. The contrast of the tart cake with smooth dairy or bright berries is truly unbeatable.
Creative Ways to Present
For brunch gatherings, cut the Coconut Rhubarb Breakfast Cake into tidy squares and pile them on a platter with a berry garnish. Or, spoon a scoop of vanilla ice cream next to a warm slice for the dreamiest dessert-for-breakfast moment. It also makes a wonderful base for trifles layered with whipped cream and fruit!
Make Ahead and Storage
Storing Leftovers
Got extra slices? Simply wrap them snugly or keep them in an airtight container at room temperature for up to two days. If your kitchen is particularly warm, pop the container in the fridge to keep that tender crumb fresh.
Freezing
This cake is a freezing champ! Cut cooled Coconut Rhubarb Breakfast Cake into wedges or squares, wrap them tightly in plastic wrap and pop into a freezer-safe bag. They’ll keep well for up to 2 months—just thaw overnight at room temperature before serving.
Reheating
Nothing beats a warm slice on a chilly morning. To reheat, pop a piece in the microwave for 15–20 seconds or bake in a 300°F oven for about 5 minutes. This wakes up the coconut aroma and brings that fresh-baked feel back, every time.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Frozen rhubarb works beautifully in this recipe. Just be sure to thaw it completely and drain any extra liquid before folding into the batter so the cake bakes up light and not soggy.
What if I don’t have coconut extract?
No coconut extract? No problem! You can skip it and simply enjoy the natural flavor from the shredded coconut, or add a smidge more vanilla for an equally delicious result.
Is it possible to make the Coconut Rhubarb Breakfast Cake dairy free?
Yes! Swap the butter for a plant-based alternative, use a thick dairy-free yogurt, and double-check that your shredded coconut doesn’t have sneaky dairy added. The cake will still be moist and flavorful.
Can I bake this in a round cake pan or as muffins?
You sure can—just keep an eye on bake times. An 8-inch round pan will work fine, or use a muffin tin for individual breakfast treats. Start checking muffins at 22–25 minutes for doneness.
How should I store Coconut Rhubarb Breakfast Cake if I want it to last longer?
For extended freshness, store thoroughly cooled cake slices in an airtight container in the fridge for up to 5 days. Let them return to room temperature or warm gently before serving to restore their full flavor and softness.
Final Thoughts
Every home baker needs a handful of reliable, delight-bringing morning recipes in their back pocket, and the Coconut Rhubarb Breakfast Cake is one you’ll return to all season long. Whether you share it or sneak an extra piece for yourself, it’s comfort on a plate. Give it a whirl, and let this cake bring a burst of tart-sweet joy to your breakfast table!
Print
Coconut Rhubarb Breakfast Cake Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Start your day with a delightful Coconut Rhubarb Breakfast Cake. This moist and flavorful cake combines the tangy taste of fresh rhubarb with the tropical hint of coconut, perfect for a springtime treat.
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
Mix-ins:
- 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) and prepare an 8-inch square baking dish.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a large bowl, cream butter and sugar, then add eggs, vanilla extract, and coconut extract. Mix in yogurt.
- Mix Batter: Gradually add dry ingredients to wet mixture, then fold in rhubarb and coconut.
- Bake: Spread batter in the pan, sprinkle with coarse sugar, and bake for 35–40 minutes.
- Serve: Let cool before slicing and serving.
Notes
- You can use frozen rhubarb—just thaw and drain before adding to the batter.
- This cake 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
