If you’re craving a breakfast treat that’s bursting with tangy, tropical flavor and a moist, tender crumb, this Coconut Rhubarb Breakfast Cake Recipe is your new best friend. Imagine the perfect harmony of bright rhubarb pieces nestled in a slightly sweet coconut-infused cake, creating a vibrant and refreshing morning bite that feels like sunshine on a plate. Whether you’re serving it for weekend brunch or a cozy weekday morning, this cake brings simple ingredients together in an irresistible way you’ll want to make again and again.
Ingredients You’ll Need
This Coconut Rhubarb Breakfast Cake Recipe uses a handful of wholesome, easy-to-find ingredients that each play a crucial role in building its wonderful texture, flavor, and visual appeal. From the nutty shredded coconut to the tart rhubarb, every component has a delicious purpose.
- 2 cups diced rhubarb: Fresh or frozen works, providing that signature bright tartness that wakes up your taste buds.
- 1 1/2 cups all-purpose flour: The base for the cake’s tender structure; gluten-free flour blends are a great alternative.
- 1/2 cup shredded unsweetened coconut: Adds subtle tropical flavor and chewy texture throughout.
- 1 tsp baking powder: Helps the cake rise and stay light rather than dense.
- 1/2 tsp baking soda: Works with acidic rhubarb to create a perfect lift.
- 1/4 tsp salt: Balances sweetness and enhances all the other flavors.
- 1/2 cup coconut sugar: Or granulated sugar if preferred; lends a caramel-like depth without overpowering sweetness.
- 1/4 cup melted coconut oil: Keeps the cake moist and adds a gently nutty flavor.
- 1/4 cup unsweetened applesauce: Adds moisture and a hint of natural sweetness without extra fat.
- 1/2 cup canned coconut milk: Or your favorite non-dairy milk; it deepens the coconut essence and keeps the cake rich.
- 1 tsp vanilla extract: Brings warmth and rounds out the flavor profile perfectly.
- Optional: 1/4 cup chopped nuts or seeds: For a crunchy topping that adds texture and visual appeal.
How to Make Coconut Rhubarb Breakfast Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease an 8 by 8-inch baking pan and line it with parchment paper for easy removal. This ensures your cake will bake evenly and come out in one beautiful piece with no sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt. Combining these early ensures all the leavening agents are evenly distributed, which makes for a flawless rise and texture in your Coconut Rhubarb Breakfast Cake Recipe.
Step 3: Combine Wet Ingredients
In a large bowl, stir together coconut sugar, melted coconut oil, applesauce, coconut milk, and vanilla extract until everything is silky smooth. This wet mixture brings moisture, sweetness, and the heartfelt coconut flavor that makes this cake so special.
Step 4: Fold Dry Ingredients into Wet
Gradually add the dry ingredients into the wet mixture, folding gently to just combine. Resist the urge to overmix here — this keeps your cake from becoming tough, allowing it to stay light and tender.
Step 5: Add the Diced Rhubarb
Carefully fold in the diced rhubarb until it’s evenly distributed throughout the batter. The little pops of pink from the rhubarb create a lovely visual and deliver bursts of tart juiciness in every bite.
Step 6: Pour and Add Toppings
Pour the batter into your prepared baking pan, spreading it out evenly with a spatula. If you like, sprinkle chopped nuts or seeds on top for an inviting crunch and gorgeous presentation.
Step 7: Bake Until Perfect
Place the pan in the preheated oven and bake for 30 to 35 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. This step locks in moisture while allowing the edges to rise nicely and develop a light crust.
Step 8: Cool and Slice
Let the cake cool in the pan for about 10 minutes to set, then transfer to a wire rack to cool completely. Once cooled, slice into generous squares and get ready to enjoy the magic you just created!
How to Serve Coconut Rhubarb Breakfast Cake Recipe
Garnishes
A dusting of powdered sugar or a drizzle of a simple vanilla glaze can transform this cake from humble breakfast to showstopper. Fresh coconut flakes on top also echo the tropical notes, adding a delightful texture contrast.
Side Dishes
Pairing this cake with freshly brewed coffee, a creamy latte, or herbal tea makes for a cozy, well-rounded breakfast. For a boost of protein, serve alongside Greek yogurt or a nut butter spread.
Creative Ways to Present
For brunch gatherings, serve the Coconut Rhubarb Breakfast Cake Recipe stacked on a pretty platter, garnished with fresh rhubarb ribbons or edible flowers. This not only looks impressive but invites your guests to savor each vibrant bite.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to two days, making it perfect for a quick grab-and-go morning treat.
Freezing
This cake freezes beautifully! Slice into portions and freeze individually wrapped for up to three months. When you’re ready, thaw overnight in the refrigerator for a convenient breakfast solution anytime.
Reheating
Warm up your slices briefly in a toaster oven or microwave to revive that just-baked softness and melt any glaze or spread you’ve added. A light toasting can bring back the crisp edges that make every bite delightful.
FAQs
Can I use fresh rhubarb instead of frozen?
Absolutely! Fresh rhubarb is fantastic when in season and adds an even more vibrant, tangy flavor. Just make sure it’s diced uniformly for even baking.
Is this recipe vegan?
Yes, this Coconut Rhubarb Breakfast Cake Recipe is vegan-friendly, especially if you use plant-based milk and ensure your sugar choice is vegan-certified. The applesauce replaces eggs, making it both moist and egg-free.
Can I substitute coconut sugar with regular sugar?
You can swap coconut sugar for granulated or brown sugar if that’s what you have on hand. Coconut sugar adds a subtle caramel note, but granulated sugar works well and won’t drastically change the texture.
What if I don’t have coconut oil?
Feel free to substitute melted butter or another neutral oil like vegetable or canola oil. Coconut oil, however, enhances the flavor and pairs beautifully with the rhubarb and coconut leftovers in the cake.
Can I make this gluten-free?
Definitely! Use a gluten-free flour blend that measures cup-for-cup like regular flour. Just be sure to check your baking powder is also gluten-free for the best results.
Final Thoughts
This Coconut Rhubarb Breakfast Cake Recipe is such a joy to make and even more fun to eat. It’s a little bit tropical, a little bit tangy, perfectly sweet, and melts in your mouth. If you’re looking for a fresh twist on your morning routine that feels comforting and special, this cake is exactly what you need. Give it a try, and prepare to fall in love all over again with breakfast.
Print
Coconut Rhubarb Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Coconut Rhubarb Breakfast Cake is a delightful, moist, and fruity treat perfect for a wholesome morning. Combining tart rhubarb with rich coconut flavors, it offers a balanced sweetness using coconut sugar and natural coconut oil, making it a flavorful, gluten-free-friendly breakfast or snack option.
Ingredients
Fruits and Flavorings
- 2 cups diced rhubarb (fresh or frozen)
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour (or gluten-free flour blend)
- 1/2 cup shredded unsweetened coconut
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup coconut sugar (or granulated sugar)
- 1/4 cup melted coconut oil
- 1/4 cup unsweetened applesauce
- 1/2 cup canned coconut milk (or any non-dairy milk)
Optional Toppings
- 1/4 cup chopped nuts or seeds for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and coconut into the flour.
- Combine Wet Ingredients: In a large bowl, mix the coconut sugar, melted coconut oil, unsweetened applesauce, canned coconut milk, and vanilla extract until you achieve a smooth, homogeneous mixture.
- Fold Dry into Wet: Gradually fold the dry ingredients into the wet ingredients gently to avoid overmixing, which can make the cake tough.
- Add Rhubarb: Carefully fold in the diced rhubarb, distributing it evenly throughout the batter without crushing it.
- Transfer and Top: Pour the batter into the prepared baking pan. Optionally, sprinkle chopped nuts or seeds on top for added texture and flavor.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is cooked through.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice into 9 servings and enjoy.
Notes
- Fresh or frozen rhubarb can be used; if frozen, thaw and drain excess moisture before using.
- To keep this recipe gluten-free, use a gluten-free flour blend instead of all-purpose flour.
- You can substitute coconut sugar with granulated sugar or a natural sweetener of choice.
- Melted coconut oil can be replaced with another neutral oil if desired.
- For a nut-free version, omit the optional nuts or seeds topping.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake can be enjoyed warm or at room temperature and pairs well with a cup of tea or coffee.
