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
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
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
