Coconut Rhubarb Breakfast Cake Recipe
If you’re searching for the ultimate spring brunch treat, this Coconut Rhubarb Breakfast Cake is here to sweep you off your feet! Imagine a moist, coconut-infused crumb studded with tart, rosy rhubarb, and a gently crisped sugar top. The combination is both nostalgic and fresh, making this cake the star of the breakfast table (or a delightful afternoon snack). It’s not overly sweet, so you can truly enjoy the bright, tangy flavor of rhubarb, all while coconut adds a sunny, tropical hug.
Ingredients You’ll Need
This Coconut Rhubarb Breakfast Cake comes together with just a handful of pantry staples and a few special add-ins. Each ingredient plays a vital role, whether it’s lending tenderness, a pop of color, or that irresistible coconut flavor!
- Unsalted Butter (1/2 cup, softened): Gives the cake a rich crumb and classic bakery-style flavor—make sure it’s really at room temperature for best results.
- Granulated Sugar (1 cup): Provides the perfect amount of sweetness to balance rhubarb’s tartness.
- Large Eggs (2): Essential for binding the ingredients and giving the cake structure.
- Vanilla Extract (1 teaspoon): Adds warmth and depth to accentuate the coconut and rhubarb flavors.
- Full-Fat Coconut Milk (1/2 cup): Brings a lush, subtle coconut note and keeps the crumb moist.
- All-Purpose Flour (1 1/2 cups): The foundation for the cake, ensuring a tender, but sturdy slice.
- Baking Powder (1 teaspoon): Lifts the cake, creating that dreamy airiness in every bite.
- Salt (1/4 teaspoon): Just enough to highlight all the other flavors and balance the sweetness.
- Fresh Rhubarb (1 1/2 cups, chopped): The star ingredient—ensure it’s diced small for the perfect tangy pop in every slice.
- Shredded Sweetened Coconut (1/2 cup): Delivers wonderful texture and a mellow sweetness that plays so well with rhubarb.
- Turbinado Sugar (2 tablespoons, optional, for topping): Sprinkled on top, it bakes up beautifully with a sparkling crunch.
How to Make Coconut Rhubarb Breakfast Cake
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 350°F (175°C). Grab an 8×8-inch square baking pan and either grease it well or line it with parchment paper for easy cake removal (trust me, this step makes clean-up a joy later on!).
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until the mixture is pale, fluffy, and smooth—about 2-3 minutes. This creates the base for a light, tender cake, so don’t rush the creaming step!
Step 3: Add the Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for that cozy, aromatic backdrop that plays off the coconut.
Step 4: Mix in Coconut Milk
Pour the full-fat coconut milk into your wet mixture. Blend until combined; the batter will look luscious and creamy—just what you want for this Coconut Rhubarb Breakfast Cake.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing the dry ingredients first helps distribute the leavening and seasoning evenly throughout the batter.
Step 6: Bring Batter Together
Add your dry ingredient mixture to the wet ingredients, gently folding until just combined. Be careful not to overmix; this keeps your breakfast cake wonderfully tender.
Step 7: Fold in Rhubarb and Coconut
Using a spatula, softly fold the chopped rhubarb and shredded sweetened coconut into the batter. The coconut gives a light, chewy texture and the rhubarb provides that irresistible tang in every forkful.
Step 8: Spread Batter and Add the Topping
Spread the batter evenly in your prepared pan. For a deliciously golden, crackly crust, sprinkle the top with turbinado sugar—totally optional, but highly recommended!
Step 9: Bake and Cool
Slide the pan into the oven and bake for 40–45 minutes. You’ll know the Coconut Rhubarb Breakfast Cake is done when a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes before slicing. Serve it up warm, or let it reach room temperature for extra flavor dimension.
How to Serve Coconut Rhubarb Breakfast Cake
Garnishes
This cake is fantastic on its own, but a dusting of powdered sugar, a scattering of toasted coconut flakes, or a dollop of whipped cream can add a lovely finishing touch. For a festive brunch vibe, a few fresh strawberry slices or edible flowers look gorgeous against the cake’s blush-pink flecks.
Side Dishes
Pair your Coconut Rhubarb Breakfast Cake with a mug of robust coffee, a fruity herbal tea, or a fresh citrus salad. For a more indulgent spread, serve it alongside crispy bacon, yogurt parfaits, or a simple scrambled egg dish to create a full, harmonious brunch.
Creative Ways to Present
Try serving squares of the cake on a platter lined with banana leaves for a tropical flair, or individually wrapped in parchment for a grab-and-go breakfast. Stack cubes in a trifle dish with layers of Greek yogurt and berries for a show-stopping brunch centerpiece that highlights the cake’s cheerful colors and flavor contrasts.
Make Ahead and Storage
Storing Leftovers
To keep your Coconut Rhubarb Breakfast Cake tasting its best, wrap any leftovers tightly or place them in an airtight container. It will stay fresh at room temperature for up to 2 days, and even longer in the fridge—making morning treats effortless all week!
Freezing
This cake freezes beautifully. Once cooled completely, cut it into squares and wrap each piece in plastic wrap or foil before sealing in a freezer bag. It can be frozen for up to 2 months; just thaw overnight at room temperature when you’re ready for a slice.
Reheating
To rewarm slices, pop them in a low oven (around 300°F/150°C) for 8-10 minutes, or microwave gently for about 20 seconds. This brings back the cake’s lovely soft texture and fresh-baked aroma—absolute morning bliss!
FAQs
Can I use frozen rhubarb?
Absolutely! If using frozen rhubarb, don’t thaw it completely; toss the chopped rhubarb with a tablespoon of flour before folding it into the batter. This prevents excess moisture and ensures the Coconut Rhubarb Breakfast Cake bakes up beautifully.
What can I substitute for coconut milk?
If coconut milk isn’t available, whole milk or even a plant-based milk can work, but the coconut milk really makes this cake sing. For a boost in coconut flavor, add a tiny splash of coconut extract to the batter if you use another milk.
Is it possible to make this cake gluten-free?
Yes! Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. The texture will be just as delightful, and no one will guess it’s gluten-free.
Can I bake this in a different pan?
Definitely! The recipe works well in a standard 9-inch round cake pan or as muffins (adjust baking time to about 20-25 minutes for muffins). Just remember, baking time may vary slightly depending on your pan choice.
How do I know when the cake is done?
Your best bet is the toothpick test: insert a toothpick into the middle of the cake, and if it comes out clean or with only a few moist crumbs, it’s ready! The sugar topping should look golden and crisp as well.
Final Thoughts
This Coconut Rhubarb Breakfast Cake is more than a recipe—it’s a celebration of spring flavors and kitchen happiness. I hope you make it for your next breakfast, brunch, or whenever you’re craving something cozy-coconutty with a zing of rhubarb. One slice, and you’ll see why it’s become such a beloved favorite in my kitchen!
Print
Coconut Rhubarb Breakfast Cake Recipe
- Total Time: 1 hour
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of coconut and rhubarb with this scrumptious Coconut Rhubarb Breakfast Cake. Perfect for a leisurely breakfast or elegant brunch, this moist and flavorful cake is a true treat for the taste buds.
Ingredients
Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup full-fat coconut milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups chopped fresh rhubarb
- 1/2 cup shredded sweetened coconut
- 2 tablespoons turbinado sugar (for topping, optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease an 8×8-inch square baking pan or line it with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine wet and dry ingredients: Stir in the coconut milk until combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add rhubarb and coconut: Gently fold in the rhubarb and shredded coconut. Spread the batter evenly into the prepared pan and sprinkle with turbinado sugar if using.
- Bake: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for 15 minutes before slicing and serving warm or at room temperature.
Notes
- This cake is not overly sweet, making it perfect for breakfast or brunch.
- Store leftovers tightly wrapped at room temperature for up to 2 days, or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 19g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
