Whole Wheat Coconut Rhubarb Breakfast Cake
Last updated on June 28th, 2026
Moist, tender and packed with jammy, sweetly tart rhubarb, this Whole Wheat Coconut Rhubarb Breakfast Cake is a simple take on a wholesome classic.
This cake is everything I want in an early summer bake. A simple ingredient list that combines a handful of pantry staples with fragrant vanilla, pops of colour, naturally tart fresh rhubarb and buttery sweet, nutty coconut.
Here’s everything you’ll need to make this Whole Wheat Coconut Rhubarb Breakfast Cake
- 2 cups (260 grams) whole wheat flour (either all-purpose or finely ground)
- 2 teaspoons (12 grams) baking powder
- 1 teaspoon (3 grams) kosher or fine sea salt
- 2 cups (200 grams) diced fresh or frozen rhubarb (*see note below if using frozen)
- ½ cup (120 grams) butter, softened to room temperature (sub dairy free)
- 1 cup (200 grams) + 1 teaspoon (4 grams) granulated sugar, divided
- 1 egg, room temperature
- 1½ teaspoons (7 grams) vanilla
- ½ cup (120 grams) buttermilk, room temperature (see notes below to make your own)
- 2 tablespoons (12 grams) shredded coconut (I’ve used unsweetened but sweetened will work too)
This two-bowl recipe starts with the dry ingredients in one and all the wet ingredients *except the buttermilk in another.
Next, the rhubarb is tossed together with the flour mixture in step 2. This flour coating helps to soak up any excess moisture and guarantees a flawless, even distribution of jammy pockets and vibrant colour in every single slice.
Then the wet and dry ingredients are combined in stages together with the buttermilk. Lastly, the delicate, shredded coconut is folded in at the end to prevent over-mixing.
🥛 The multi-stage mixing rule
To achieve an incredibly soft, tender cake crumb while using hearty whole wheat flour, paying close attention to your blending method is key.
This recipe mixes the batter in intentional stages by alternating the flour mixture and the rich buttermilk into your batter.
Adding your wet and dry ingredients in smaller, alternating batches prevents the sudden rush of heavy liquid from curdling or separating your smooth batter.
Mix just until the rhubarb is evenly distributed, then gently fold in your delicate coconut right at the very end.
Why you’ll love this Coconut Rhubarb Breakfast Cake
- It’s moist and flavourful—the texture is gorgeous!
- It’s made with buttermilk, which is rich in nutrients and healthy fats and can be easier to digest than other dairy products.
- The coconut! It adds a slight chewiness to the texture and provides a lovely sweet contrast to the rhubarb.
- The batter can be made ahead of time and stored covered in the refrigerator overnight for a quick morning bake.
- It’s freezer friendly. You can even slice then stash this cake away in the freezer to enjoy later.
A few helpful tips for making this Whole Wheat Coconut Rhubarb Breakfast Cake
Fantastic still warm, fresh from the oven, I sometimes think this Whole Wheat Coconut Rhubarb Breakfast Cake is even better reheated with a little butter. A delicious seasonal breakfast, snack or dessert!
Try this Easy Buttermilk Blueberry Breakfast Cake or this One-Bowl Lemon Blueberry Quick Bread next.
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Whole Wheat Coconut Rhubarb Breakfast Cake
Ingredients
- 2 cups whole wheat flour either all-purpose or finely ground
- 2 teaspoons baking powder
- 1 teaspoon kosher or fine sea salt
- 2 cups diced fresh or frozen rhubarb see note below
- ½ cup butter, softened to room temperature sub dairy free
- 1 cup granulated sugar + 1 teaspoon (4 grams), divided
- 1 egg, room temperature
- 1½ teaspoons vanilla
- ½ cup buttermilk, room temperature see note below to make your own
- 2 tablespoons shredded coconut I’ve used unsweetened but sweetened will work too
Instructions
- Preheat oven to 350ºF (177ºC) and prepare a buttered or parchment-lined 8-inch baking dish.
- In a medium-sized mixing bowl, stir together flour, baking powder and salt. Fold rhubarb pieces into flour mixture just until they’re flour-covered and well distributed. Set aside.
- In a large bowl, cream together butter and 1 cup sugar. Whisk in egg and vanilla.
- Add half the flour and rhubarb mixture to the wet ingredients and stir. Pour in butter milk and continue to mix until well combined. Stir in remaining flour and rhubarb and mix just until the batter is nice and thick and the rhubarb is evenly distributed, then add the shredded coconut and stir one last time.
- Spread batter into prepared pan and sprinkle the remaining teaspoon of sugar across the top. Bake for 45 minutes on the middle rack until golden and a tester comes out clean.
- Remove from oven and let cool on a wire cooling rack for at least 20 minutes before slicing.
