Coconut Rhubarb Breakfast Cake Recipe
Indulge in the delightful combination of coconut and rhubarb with this scrumptious Coconut Rhubarb Breakfast Cake. Perfect for a leisurely morning treat or a special brunch, this cake is moist, flavorful, and easy to make.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
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Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup sour cream
Additional Ingredients:
- 1 1/2 cups chopped rhubarb
- 1/2 cup shredded sweetened coconut
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan.
- Mix Dry Ingredients: Whisk together flour, baking soda, baking powder, and salt in a medium bowl.
- Prepare Wet Mixture: In a large mixing bowl, cream butter and sugar. Add eggs one at a time, then mix in vanilla and almond extracts. Stir in sour cream.
- Combine Ingredients: Gradually add dry ingredients to the wet mixture, mixing just until combined. Fold in rhubarb and coconut.
- Bake: Spread batter in the pan, sprinkle with turbinado sugar, and bake for 35–40 minutes until a toothpick comes out clean.
- Serve: Let the cake cool slightly before slicing and serving warm or at room temperature.
Notes
- This cake can be made with frozen rhubarb; ensure to thaw and drain it well before using.
- Enhance the dish by serving with yogurt or whipped cream for a more luxurious breakfast or brunch experience.
Nutrition
- Serving Size: 1 square
- Calories: 270
- Sugar: 19g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
