There’s something magical about starting your day with a slice of Coconut Rhubarb Breakfast Cake. The tartness of rhubarb melts into a golden crumb, balanced by the tropical sweetness of coconut and the tenderness that only Greek yogurt can bring. This cake brings together comfort and intrigue, making it perfect for breakfast, brunch, or anytime you crave a cozy slice with a twist. Easy to whip up and designed to brighten your table with springtime color, it’s a recipe you’ll look forward to making every rhubarb season!
Ingredients You’ll Need
This Coconut Rhubarb Breakfast Cake is truly built on simple, essential ingredients. Each one adds its own personality — from the tangy, jewel-green rhubarb to the luxurious richness of coconut and that buttery, fluffy base. Here’s what makes every bite shine:
- Fresh rhubarb: Provides bursts of tartness and a gorgeous pink hue, making every slice pop with color and flavor.
- All-purpose flour: Gives the cake structure while keeping the crumb soft and tender—don’t substitute for whole wheat here unless you’re aiming for denser results.
- Unsweetened shredded coconut: Infuses toasty, nutty notes and a hint of chewiness that pairs beautifully with rhubarb.
- Baking powder and baking soda: These leaveners work together to lift the cake, resulting in a light and airy bite.
- Salt: Just a pinch brings out all the background notes and heightens the sweetness.
- Unsalted butter (softened): Gives richness and helps the cake rise evenly when creamed with sugar.
- Granulated sugar: Sweetens every crumb without overpowering the rhubarb’s tang.
- Eggs: Bind everything together and provide moisture and structure for a satisfying breakfast texture.
- Vanilla extract: Brings warmth and a touch of bakery-style aroma that makes the whole kitchen smell irresistible.
- Plain Greek yogurt: Lends a gentle tang and a moist, melt-in-your-mouth feel to every slice.
- Milk: Adds lightness and helps blend the batter until it’s silky smooth.
- Turbinado sugar (for topping): Sprinkled over the top, it creates a delightfully crunchy, caramelized crust.
How to Make Coconut Rhubarb Breakfast Cake
Step 1: Prep Your Pan and Oven
Begin by heating your oven to 350°F (175°C). Either grease an 8×8-inch baking pan or, for easy removal later, line it with parchment paper that hangs over the edges. This little prep step ensures your Coconut Rhubarb Breakfast Cake slides out beautifully when you’re ready to serve.
Step 2: Combine Dry Ingredients
In a medium mixing bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt. This step helps evenly disperse the leavening and coconut throughout the batter, which guarantees a consistent crumb and flavor in every bite.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes pale and fluffy, usually taking about two minutes. Creaming is key—it incorporates air and leads to a soft, light texture in your finished breakfast cake.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract; this builds the foundational flavor and gives your Coconut Rhubarb Breakfast Cake that classic, homey aroma.
Step 5: Mix in Yogurt and Milk
Gently stir in the Greek yogurt and milk until everything is smooth and creamy. This combo is what sets this breakfast cake apart — it makes the crumb moist, tender, and a little tangy.
Step 6: Fold in Dry Ingredients
Gradually add your dry mixture to the wet ingredients, folding until everything is just incorporated. Over-mixing now could make the cake tough, so stop as soon as you don’t see streaks of flour.
Step 7: Add Rhubarb
Gently fold in the chopped rhubarb. This is the moment the cake really comes alive — those pops of tart rhubarb will peek out in every slice.
Step 8: Bake Your Cake
Pour the batter into your prepared pan, smoothing out the top. Sprinkle evenly with turbinado sugar for that irresistible crunchy topping. Slide the pan into the oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. The house will smell amazing! Let your Coconut Rhubarb Breakfast Cake cool in the pan for about 10 minutes, then lift it onto a wire rack to cool completely.
How to Serve Coconut Rhubarb Breakfast Cake
Garnishes
A simple dusting of powdered sugar or a drizzle of tangy yogurt makes this cake sparkle, but don’t stop there! A scattering of extra toasted coconut or even a few fresh rhubarb slices on top will turn your Coconut Rhubarb Breakfast Cake into a real showstopper.
Side Dishes
This light, fluffy cake is wonderful beside a bowl of mixed berries, a scoop of Greek yogurt, or even a small omelet for extra protein. Pairing with fresh fruit or a creamy beverage adds balance and transforms breakfast into a full-on brunch celebration.
Creative Ways to Present
Try cutting the Coconut Rhubarb Breakfast Cake into mini squares for a brunch party platter, or layer slices with whipped cream and fruit parfait-style for an eye-catching twist. You can even pop a square in the toaster oven for a minute and serve warm with a nob of butter — pure comfort!
Make Ahead and Storage
Storing Leftovers
Wrap leftover coconut rhubarb breakfast cake tightly in plastic wrap or store in an airtight container at room temperature for up to two days. For extra freshness, keep it in the refrigerator, especially during warm weather.
Freezing
To freeze, slice the cake and separate pieces with parchment paper. Wrap tightly or use a freezer-safe bag, and stash them away for up to three months. When the craving hits, simply pull out however many pieces you need.
Reheating
Bring slices to room temperature, or enjoy them slightly warm by popping individual pieces into the microwave for 15-20 seconds, or in a toaster oven. The rhubarb and coconut flavors really shine when served just-warm, making this Coconut Rhubarb Breakfast Cake taste freshly baked.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! If you’re using frozen rhubarb, thaw it completely and drain off any excess liquid before folding it into the batter. This prevents the cake from becoming soggy and helps the rhubarb distribute evenly.
Is there a substitute for Greek yogurt?
Yes, you can substitute an equal amount of sour cream if you don’t have Greek yogurt. Both add similar moisture and tang, keeping your Coconut Rhubarb Breakfast Cake soft and tender.
Can I make this recipe dairy-free?
You can! Swap the butter for your favorite vegan butter or coconut oil, use a dairy-free yogurt (like coconut yogurt), and your preferred plant milk. Just keep in mind the flavor and texture might shift slightly, but the cake is still delicious.
Does this cake taste very sweet?
This breakfast cake is gently sweet, allowing the tart brightness of rhubarb to stand out. If you prefer a sweeter treat, feel free to add an extra tablespoon or two of sugar or finish with a glaze.
Can I double the recipe for a crowd?
Definitely! Double all ingredients and bake in a 9×13-inch pan, checking for doneness after about 40 minutes. It’s a wonderful way to share Coconut Rhubarb Breakfast Cake at a family brunch or potluck.
Final Thoughts
There’s just something special about pulling a Coconut Rhubarb Breakfast Cake out of the oven and sharing it with loved ones. With its cheerful colors, cozy coconut notes, and playful tartness, you’ll want to make room for it at every spring and summer breakfast table. Give it a try — you might just discover your new favorite morning treat!
Print
Coconut Rhubarb Breakfast Cake Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of tangy rhubarb and sweet coconut with this Coconut Rhubarb Breakfast Cake. This easy-to-make cake is perfect for enjoying during breakfast or brunch, with a moist crumb and a hint of tropical flavor from the coconut.
Ingredients
Rhubarb Mixture:
- 1 cup chopped fresh rhubarb
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened shredded coconut
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt
- ¼ cup milk
Topping:
- 2 tablespoons turbinado sugar
Instructions
- Preheat the oven: to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper.
- Prepare Dry Ingredients: Whisk together flour, shredded coconut, baking powder, baking soda, and salt in a medium bowl.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, then add vanilla extract.
- Combine Wet Ingredients: Stir in Greek yogurt and milk until combined.
- Blend Dry Ingredients: Gradually fold in dry ingredients until just incorporated.
- Fold in Rhubarb: Gently fold in chopped rhubarb.
- Bake: Pour batter into pan, sprinkle with turbinado sugar, and bake for 35–40 minutes.
- Cool: Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute sour cream for Greek yogurt.
- If using frozen rhubarb, thaw and drain well before adding to the batter.
- This cake is mildly sweet, making it perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
