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
Scale
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
