If you are looking for a bright, fresh, and utterly delightful morning treat, this Coconut Rhubarb Breakfast Cake Recipe is a must-try. It brings together the tartness of rhubarb with the tropical aroma of shredded coconut, creating a light yet flavorful cake that feels both comforting and exciting. Perfectly moist and subtly sweetened, this cake is a wonderful way to start the day or enjoy alongside your afternoon tea. Once you make it, I promise it will quickly become one of your favorite breakfast or brunch staples.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role, from the tang of rhubarb balancing the subtle sweetness of coconut sugar to the moistening effect of coconut milk and applesauce. These simple but thoughtfully chosen ingredients come together to create a texture that’s tender, moist, and satisfying.
- 2 cups diced rhubarb: Fresh or frozen works great and adds deliciously tart bursts to the cake.
- 1 1/2 cups all-purpose flour: Or use a gluten-free blend for a dietary-friendly version without compromising texture.
- 1/2 cup shredded unsweetened coconut: This adds a wonderful chewy texture and enhanced coconut flavor.
- 1 tsp baking powder: Helps the cake rise and become fluffy.
- 1/2 tsp baking soda: Works with the acidic rhubarb for perfect leavening.
- 1/4 tsp salt: Balances sweetness and enhances all the other flavors.
- 1/2 cup coconut sugar: Or granulated sugar for a tropical, caramel-like sweetness that’s not overpowering.
- 1/4 cup melted coconut oil: Adds moisture and richness with a subtle coconut aroma.
- 1/4 cup unsweetened applesauce: Keeps the cake moist and tender without extra fat.
- 1/2 cup canned coconut milk: Creamy and dairy-free, it rounds out the batter beautifully.
- 1 tsp vanilla extract: Brings warmth and depth to the overall flavor.
- Optional 1/4 cup chopped nuts or seeds: A crunchy topping adds texture and visual appeal to your cake.
How to Make Coconut Rhubarb Breakfast Cake Recipe
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking pan, then line it with parchment paper to ensure your breakfast cake releases easily once baked. Having your equipment ready is key to a smooth baking process.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt. Taking a moment here to evenly combine these dry ingredients ensures your cake rises evenly and has a consistent crumb.
Step 3: Combine the Wet Ingredients
In a separate large bowl, whisk together the coconut sugar, melted coconut oil, unsweetened applesauce, coconut milk, and vanilla extract until you have a smooth, harmonious mixture. This step is where the natural sweetness and moisture begin to develop.
Step 4: Bring Wet and Dry Together
Gradually fold the dry mixture into the wet ingredients with a spatula. Be careful not to overmix—stir just enough to combine everything. This helps keep your cake tender and prevents it from becoming dense.
Step 5: Add the Rhubarb
Gently fold in the diced rhubarb, distributing it throughout the batter so each bite has those wonderful tangy surprises. The rhubarb not only brightens the flavor but also adds a lovely natural color.
Step 6: Prepare for Baking
Pour the batter into your prepared pan and smooth the surface. Sprinkle the optional chopped nuts or seeds on top if you’re going for that extra crunch and beautiful finishing touch.
Step 7: Bake to Perfection
Bake the cake for 30 to 35 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. The smell of coconut and rhubarb filling the kitchen as it bakes is simply irresistible.
Step 8: Cool and Serve
Allow your Coconut Rhubarb Breakfast Cake Recipe to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. Once cooled, slice and get ready to indulge!
How to Serve Coconut Rhubarb Breakfast Cake Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of coconut cream can elevate your cake’s presentation and add a touch of extra sweetness. Fresh coconut flakes or a few whole rhubarb stalks on the side can make your plate look gorgeous.
Side Dishes
This cake pairs wonderfully with fresh fruit salad or a dollop of plant-based yogurt. For a heartier breakfast, serve alongside scrambled eggs or avocado toast to balance the sweetness.
Creative Ways to Present
Try cutting the cake into smaller squares and serve them as grab-and-go bites at brunch parties. You could also layer slices with whipped coconut cream and additional rhubarb compote for an elegant twist on the classic.
Make Ahead and Storage
Storing Leftovers
Leftover coconut rhubarb breakfast cake should be stored in an airtight container at room temperature for up to two days to retain its freshness and moist texture. For longer storage, refrigerate it, where it will stay fresh for up to five days.
Freezing
If you want to make this ahead for busy mornings, simply wrap individual slices tightly in plastic wrap and store in a freezer-safe container. They freeze beautifully for up to three months and thaw quickly when needed.
Reheating
To reheat, warm slices gently in a toaster oven or microwave until soft and fragrant. Adding a small pat of vegan butter or coconut oil before heating can revive the cake’s moistness and flavor beautifully.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Frozen rhubarb works perfectly for this cake. Just make sure to thaw and drain any excess liquid before folding it into the batter to keep the texture just right.
Is this recipe gluten-free?
You can easily make the Coconut Rhubarb Breakfast Cake Recipe gluten-free by swapping the all-purpose flour for a gluten-free flour blend. Just be sure the blend you choose is suitable for baking.
Can I substitute coconut sugar with regular sugar?
Yes, granulated white or brown sugar can be used as alternatives. Coconut sugar adds a subtle caramel note, but regular sugar will still give you the sweet balance you want.
What if I don’t have coconut milk?
You can use any non-dairy milk like almond, oat, or soy milk as a substitute. The coconut milk does add richness and a mild coconut flavor, but the recipe will still turn out delicious with other plant milks.
Can I add other fruits to this cake?
Definitely! Berries like blueberries or raspberries pair beautifully with the rhubarb and keep the breakfast cake fresh and vibrant. Just be mindful of the moisture content and adjust baking time accordingly.
Final Thoughts
There is something truly special about waking up to the vibrant flavors of this Coconut Rhubarb Breakfast Cake Recipe. Its beautiful balance of tangy rhubarb and coconut sweetness makes it a delightful way to start your day, impress your guests, or enjoy a comforting treat anytime. I encourage you to give this recipe a try—once you do, it might just become your new beloved morning ritual.
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 moist and flavorful treat perfect for a morning indulgence or a healthy snack. Made with fresh or frozen rhubarb, shredded coconut, and naturally sweetened with coconut sugar and applesauce, it combines tangy and tropical flavors with a tender crumb. The cake is free from dairy and can be easily adapted to be gluten-free, making it an excellent choice for various dietary needs.
Ingredients
Main Ingredients
- 2 cups diced rhubarb (fresh or frozen)
- 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
- 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 Oven: Preheat your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by greasing it and lining with parchment paper to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, shredded unsweetened coconut, baking powder, baking soda, and salt to evenly distribute all the dry components.
- Combine Wet Ingredients: In a larger bowl, mix the coconut sugar, melted coconut oil, unsweetened applesauce, canned coconut milk, and vanilla extract until the mixture is smooth and well incorporated.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture. Mix gently to avoid overworking the batter, which keeps the texture tender.
- Add Rhubarb: Carefully fold in the diced rhubarb, ensuring they are evenly distributed throughout the batter.
- Prepare for Baking: Pour the batter into the prepared baking pan and, if using, sprinkle the chopped nuts or seeds evenly over the top.
- Bake the Cake: Place the pan in the oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use fresh or frozen rhubarb as per availability; just ensure it’s diced uniformly.
- You can substitute all-purpose flour with gluten-free flour blend to make it gluten-free.
- For a nut-free option, skip the optional topping or use seeds instead.
- Coconut sugar can be replaced with granulated sugar or other natural sweeteners.
- This cake keeps well in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- To make it vegan, ensure the sugar and any optional toppings are vegan-friendly.
