If you are on the lookout for a breakfast treat that is both refreshing and indulgently satisfying, this Coconut Rhubarb Breakfast Cake Recipe is an absolute must-try. Bursting with the tangy brightness of rhubarb and the tropical warmth of shredded coconut, this cake perfectly balances sweetness and tartness in each tender bite. It’s a delightful way to start your day, offering a comforting texture that is moist and slightly crumbly, layered with flavors that awaken your palate. Whether you’re baking for a family brunch or a relaxed weekend morning, this recipe brings together simple ingredients to create something truly special and memorable.
Ingredients You’ll Need
The magic of this Coconut Rhubarb Breakfast Cake Recipe is in its simplicity—each ingredient plays a vital role in building its signature texture and flavor. From the natural tartness of rhubarb to the richness of coconut milk and the subtle sweetness imparted by coconut sugar, these essentials come together to create a cake that’s both wholesome and irresistibly delicious.
- Diced rhubarb (2 cups): Adds a tart punch and juicy texture that brightens every slice.
- All-purpose flour or gluten-free blend (1 1/2 cups): The base that gives structure to the cake while keeping it tender.
- Shredded unsweetened coconut (1/2 cup): Provides natural sweetness and a lovely chewiness, complementing the rhubarb perfectly.
- Baking powder (1 tsp): Helps the cake rise to a light, airy consistency.
- Baking soda (1/2 tsp): Works alongside baking powder for leavening and a tender crumb.
- Salt (1/4 tsp): Enhances all the flavors and balances the sweetness.
- Coconut sugar (1/2 cup): A natural sweetener with a subtle caramel note, harmonizing beautifully with the other ingredients.
- Melted coconut oil (1/4 cup): Moisturizes the cake and adds a light tropical flavor.
- Unsweetened applesauce (1/4 cup): Keeps the cake moist and adds a hint of natural sweetness without extra fat.
- Canned coconut milk (1/2 cup): Brings creaminess and enhances the coconut theme.
- Vanilla extract (1 tsp): Adds depth and warmth to the overall flavor.
- Optional chopped nuts or seeds (1/4 cup): For an extra crunch and beautiful topping.
How to Make Coconut Rhubarb Breakfast Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper for easy cake removal and cleanup. This simple preparation ensures your cake bakes evenly and doesn’t stick.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, shredded coconut, baking powder, baking soda, and salt. Mixing these dry ingredients well helps the leavening agents distribute evenly, which is key for a perfectly risen cake.
Step 3: Mix Wet Ingredients Separately
In a large bowl, blend the coconut sugar, melted coconut oil, applesauce, coconut milk, and vanilla extract until smooth. This mixture brings the moist, rich base that carries all the lovely flavors in the cake.
Step 4: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet ingredients. Go gently—overmixing can make the cake tough, so aim for just combined with a few lumps remaining to keep it tender and light.
Step 5: Fold in the Rhubarb
Gently fold the diced rhubarb into the batter. These bursts of tartness are what make this Coconut Rhubarb Breakfast Cake Recipe stand out, so be sure to evenly distribute them.
Step 6: Transfer and Top
Pour the batter into your prepared baking pan and sprinkle the optional chopped nuts or seeds over the top for that delightful crunch and a beautiful finish.
Step 7: Bake Until Golden
Bake the cake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. This indicates the cake is perfectly cooked—moist yet set.
Step 8: Cool and Serve
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Letting it cool completely helps the flavors set and makes slicing easier.
How to Serve Coconut Rhubarb Breakfast Cake Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of coconut cream can elevate the presentation and add an extra layer of indulgence. Fresh mint leaves or edible flowers also make striking, vibrant garnishes that highlight the cake’s fresh, natural vibes.
Side Dishes
Pairing this breakfast cake with a scoop of vanilla yogurt or a dollop of whipped coconut cream complements the rhubarb’s tartness while adding creaminess. Fresh fruit like berries or sliced kiwi makes the meal bright and refreshing, perfect for a well-rounded morning feast.
Creative Ways to Present
Try serving slices of this Coconut Rhubarb Breakfast Cake Recipe alongside a pot of herbal tea or a cold glass of fresh coconut water for a tropical-inspired brunch. You can even cut it into bite-sized squares and serve it on skewers for a fun, shareable option at gatherings.
Make Ahead and Storage
Storing Leftovers
This cake stays wonderfully moist and flavorful for up to three days when stored in an airtight container at room temperature. If your kitchen is warm, refrigeration is best to keep it fresh and safe to eat.
Freezing
Freeze leftover slices by wrapping them tightly in plastic wrap and then placing them in a freezer-safe container or bag. This way, you can enjoy your Coconut Rhubarb Breakfast Cake Recipe for up to a month, perfect for busy mornings when you want a quick treat.
Reheating
To bring your cake slices back to life, gently warm them in a microwave for 15-20 seconds or in a low-temperature oven wrapped in foil. This revives their softness and enhances the coconut aroma, making each bite just as delicious as fresh.
FAQs
Can I use frozen rhubarb instead of fresh for this recipe?
Absolutely! Frozen rhubarb works just as well—just make sure to thaw and drain any excess liquid before folding it into the batter to avoid sogginess.
Is there a substitute for coconut sugar in this recipe?
You can substitute coconut sugar with brown sugar or granulated sugar. Brown sugar will maintain a similar richness, while granulated sugar will make the cake a bit brighter in flavor.
Can I make this recipe gluten-free?
Yes, by using a gluten-free flour blend in place of all-purpose flour, you can easily adapt this cake to be gluten-free without compromising taste or texture.
What if I don’t have coconut milk on hand?
You can swap coconut milk with any non-dairy milk like almond, oat, or soy milk. Just keep it unsweetened to maintain the perfect flavor balance.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs attached, the cake is perfectly baked and ready to enjoy.
Final Thoughts
This Coconut Rhubarb Breakfast Cake Recipe has become a beloved staple in my kitchen because it’s a perfect harmony of fresh, wholesome ingredients and extraordinary flavor. It’s the kind of dish that makes mornings feel special without any fuss. I encourage you to give it a try—whether for a peaceful solo breakfast or a festive brunch with loved ones—and enjoy how the unique blend of rhubarb and coconut brings a cheerful twist to your day.
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: Vegan
Description
This Coconut Rhubarb Breakfast Cake is a moist, flavorful treat perfect for spring mornings or any time you crave a delicious, fruit-filled cake. Featuring tart rhubarb and shredded coconut, it combines wholesome ingredients like coconut sugar, coconut oil, and non-dairy milk to create a dairy-free, gluten-friendly option when using gluten-free flour. Easy to prepare and bake, it’s a delightful cake that’s both refreshing and satisfying for breakfast or brunch.
Ingredients
Fruit
- 2 cups diced rhubarb (fresh or frozen)
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)
- 1 tsp vanilla extract
Optional Topping
- 1/4 cup chopped nuts or seeds
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 ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt until fully combined. This ensures even distribution of the leavening agents and coconut throughout the batter.
- Combine Wet Ingredients: In a large bowl, mix the coconut sugar, melted coconut oil, unsweetened applesauce, coconut milk, and vanilla extract until the mixture is smooth and homogenous, providing a well-blended base for the batter.
- Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet mixture. Mix gently and just until combined—do not overmix to avoid a dense texture.
- Add Rhubarb: Fold in the diced rhubarb gently, distributing the tart fruit evenly throughout the batter for flavor and texture.
- Prepare for Baking: Pour the batter into the prepared baking pan and, if desired, sprinkle chopped nuts or seeds evenly over the top for added crunch and flavor.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean, indicating it’s fully cooked.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice into 9 servings and enjoy your nutritious breakfast cake.
Notes
- You can use fresh or frozen rhubarb; if frozen, thaw and drain excess moisture before adding.
- This cake works well with gluten-free flour blends for those avoiding gluten.
- The applesauce adds moisture and reduces the need for additional fats, making this cake lighter.
- For a nut-free option, skip the optional nuts or seeds topping.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- The cake can be reheated gently before serving if desired.
