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
Scale
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
