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
Scale
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
