Coconut Lemongrass Cake

Name: Coconut Lemongrass Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1 cup coconut milk; 1/2 cup unsweetened shredded coconut; 1/2 cup unsalted butter, softened; 3 large eggs; 1 tablespoon chopped fresh lemongrass; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1 cup powdered sugar; 2 tablespoons coconut milk; 1 teaspoon lemon juice

Highlighted under: SugarAlchemy Kitchen

I absolutely love how the Tropical flavors of coconut and lemongrass come together in this tasty cake. Each bite feels like a mini-vacation for your taste buds, and the moist crumb is simply irresistible. The fresh lemongrass elevates the coconut to a whole new level, providing a delightful aroma and a hint of citrus that makes this cake perfect for any occasion. Whether it's a cozy afternoon tea or a vibrant summer gathering, this cake is a crowd-pleaser that will leave everyone smiling.

Created by

Rafael

Last updated on 2026-01-30T04:25:28.984Z

My journey with this Coconut Lemongrass Cake started when I stumbled upon fresh lemongrass at my local market. Intrigued by its unique flavor, I knew it would pair beautifully with the rich sweetness of coconut. After some experimenting with ratios and baking times, I found the perfect harmony that truly captures the essence of tropical desserts.

One fun tip I discovered while making this cake was to finely chop the lemongrass and infuse the coconut milk with it for deeper flavor. This extra step brings out the aromatic qualities of lemongrass and makes the cake extra special. The result is a moist, flavorful treat that leaves everyone asking for seconds!

Why You'll Love This Recipe
Tropical flavors that transport you to a paradise retreat
Moist texture with a delightful balance of sweetness and zest
Simple yet elegant for any gathering or celebration

Understanding the Ingredients

The combination of coconut milk and unsweetened shredded coconut plays a crucial role in creating the moist texture and rich flavor of this cake. Coconut milk adds creaminess while keeping the cake tender, while the shredded coconut provides delightful chewy bites. Be sure to use high-quality coconut milk, as the flavor will significantly impact the final product. If you're looking for a lighter version, you can substitute half the coconut milk with unsweetened almond milk, but it may slightly alter the texture.

Fresh lemongrass brings a refreshing citrusy note that elevates the cake from traditional to extraordinary. When preparing your lemongrass, make sure to use the tender white part, finely chopped, as this will release its essential oils during baking. If fresh lemongrass isn't available, you can substitute it with a teaspoon of lemongrass paste or even lemon zest for a different, yet still delightful, flavor.

Baking Tips for Success

To ensure your cake bakes evenly, it's essential to properly measure your ingredients, especially flour. To avoid flour clumping, I recommend spooning it into your measuring cup and leveling it off with a knife rather than scooping directly. This will prevent the cake from becoming dense. Also, rotating the cake halfway through the baking time promotes even cooking and helps achieve a beautifully risen dome.

Once your cake is baked, it’s crucial to allow it to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps the structure set while preventing it from sticking. A cool cake allows you to apply the glaze smoothly without it running off. If desired, you can make the glaze thicker by adding more powdered sugar until you reach the desired consistency, making it easier to control the drizzles.

Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 cup coconut milk
1/2 cup unsweetened shredded coconut
1/2 cup unsalted butter, softened
3 large eggs
1 tablespoon chopped fresh lemongrass
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract

For the Glaze

1 cup powdered sugar
2 tablespoons coconut milk
1 teaspoon lemon juice

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt.

Beat the Butter and Sugar

In another bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

Combine Ingredients

Gradually add the dry mixture to the butter mixture, alternating with coconut milk. Fold in the shredded coconut and chopped lemongrass.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for about 40 minutes or until a toothpick inserted comes out clean.

Prepare the Glaze

While the cake cools, whisk together the powdered sugar, coconut milk, and lemon juice until smooth.

Glaze the Cake

Once the cake has cooled completely, pour the glaze over the top and let it set before slicing.

Pro Tips

For added depth of flavor, consider toasting the shredded coconut before adding it to the batter. This brings out a nuttier taste and aroma that complements the cake beautifully.

Serving Suggestions

This Coconut Lemongrass Cake pairs beautifully with fresh fruits like mango or pineapple, enhancing the tropical feel of the dessert. You might consider serving it alongside a scoop of coconut sorbet for an extra refreshing treat, making it perfect for summer gatherings. Garnishing with toasted coconut flakes or a sprig of mint can add a beautiful presentation touch.

For a delightful afternoon tea, slice the cake into smaller pieces and serve them on a tiered stand. This not only looks appealing but also allows guests to sample different flavors. A cup of chamomile or green tea complements the cake’s flavors wonderfully, creating a serene escape with every bite.

Storage and Make-Ahead Tips

To keep your Coconut Lemongrass Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to preserve it longer, consider refrigerating it for up to a week. Just be sure to bring it back to room temperature before serving, as this enhances the flavor and texture.

For those looking to prepare ahead, you can bake the cake a day or two in advance. Just remember to glaze it only when you're ready to serve to maintain that fresh, glossy finish. If freezing is necessary, wrap the cooled cake tightly in plastic wrap and foil. It can be frozen for up to three months—simply thaw in the fridge overnight before serving.

Questions About Recipes

→ Can I use dried lemongrass instead of fresh?

Yes, but use a smaller amount as dried lemongrass is more concentrated in flavor. About 1 teaspoon should suffice.

→ How should I store leftover cake?

Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and glaze it just before serving.

→ What can I serve with this cake?

It's delicious on its own, but you can serve it with fresh fruit or whipped cream for extra indulgence.