Coconut Lemongrass Cake

Name: Coconut Lemongrass Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1 cup shredded coconut; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 1/2 cup coconut milk; 2 large eggs; 1 tablespoon fresh lemongrass, finely chopped; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1/2 cup shredded coconut, toasted; Lemongrass stalks, for garnish

Highlighted under: Sweet Treat Creations

I love the unique combination of flavors in this Coconut Lemongrass Cake, where the tropical essence of coconut meets the aromatic zest of lemongrass. Each bite transports me to a sun-soaked paradise, making it perfect for any gathering or simply to enjoy on a cozy afternoon. The cake is moist and fluffy, and it’s a fun twist on traditional coconut cake. This recipe showcases my favorite techniques to enhance those flavors, ensuring that every slice is a delightful experience. Let’s bring some tropical delight to our dessert table!

Created by

Olivia

Last updated on 2026-01-29T23:29:28.169Z

When I first attempted this Coconut Lemongrass Cake, I was unsure how the flavors would meld together, but the result was nothing short of magical. The subtle, citrusy notes from the lemongrass complement the sweetness of the coconut perfectly. I learned that using fresh lemongrass makes a significant difference in flavor, creating a bright and refreshing cake.

Another key point is baking the cake at a lower temperature initially to ensure it rises evenly without browning too quickly. This technique helped me achieve a light and airy texture that I didn't expect. Trust me, once you experience this delightful cake, you'll want to make it for every special occasion!

Reasons to Love This Cake
Exotic coconut and lemongrass combination that dances on your palate
Moist, fluffy texture with a delicate crumb
Stunning presentation that wows guests at any gathering

Understanding Coconut and Lemongrass

Coconut plays a vital role in the texture and flavor profile of this cake. The shredded coconut not only adds a tropical flavor but also contributes to the moistness of the cake. For best results, use unsweetened shredded coconut as it balances the sweetness from the sugar and the coconut milk. If you're looking for a different texture, consider using coconut flour, but be aware that this may require adjusting the liquid ingredients due to its higher absorbency.

Lemongrass offers a unique, aromatic quality that elevates the cake’s flavor. When preparing the lemongrass, finely chop only the tender part of the stalk for the best infusion of flavor. It's important to use fresh lemongrass over dried, as fresh will impart a more vibrant taste. If you can’t find lemongrass, a teaspoon of lemon zest combined with a splash of lemon juice could serve as a suitable substitute, though the result will differ slightly in aromatic intensity.

Baking Techniques for Success

Proper mixing technique is crucial to achieving the fluffy texture of this Coconut Lemongrass Cake. Creaming the butter and sugar until light and fluffy not only incorporates air into the batter but also helps create a tender crumb. Be careful not to overmix once you add the dry ingredients; overmixing can lead to a denser cake due to gluten development. Fold in the coconut and lemongrass gently to retain some of that airy texture.

Temperature is also key when baking. Ensure your ingredients, particularly butter and eggs, are at room temperature before mixing. This helps the batter emulsify properly, creating a uniform mixture that bakes evenly. To check for doneness, use a toothpick to insert into the center of the cake; it should come out clean or with a few moist crumbs, indicating it’s perfectly baked. If the edges are golden but the center is still wet, this could mean the oven temperature is too high, so consider baking at a slightly lower setting next time.

Ingredients

Cake Ingredients

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

For the Topping

1/2 cup shredded coconut, toasted
Lemongrass stalks, for garnish

Mix and match the quantities based on your preference!

Instructions

Preheat the Oven

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

Mix Wet Ingredients

In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time and mix in the coconut milk and vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, mixing until just combined. Fold in the shredded coconut and lemongrass.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Decorate

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, top with toasted shredded coconut and garnish with lemongrass stalks.

Serve your Coconut Lemongrass Cake and enjoy every bite!

Pro Tips

For an even more intense flavor, you can infuse the coconut milk with lemongrass overnight before using it in the recipe.

Serving and Storing

This Coconut Lemongrass Cake can be served at room temperature, making it an ideal addition to your dessert table. For an extra touch, consider pairing it with a light coconut cream frosting or a tangy lemon glaze, which will complement the flavors beautifully. If you're serving it at a gathering, be sure to slice the cake shortly before serving, as this will keep the interior moist and appealing, rather than allowing it to dry out over time.

To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for about 2-3 days or in the refrigerator for up to a week. If you want to keep it for longer, this cake freezes well. Just slice it in portions and wrap each piece individually. When ready to enjoy, allow it to thaw in the fridge overnight or at room temperature for a couple of hours before serving.

Flavor Variations

Feel free to experiment with this cake by incorporating other flavors that pair well with coconut and lemongrass. For a tropical twist, add chunks of fresh pineapple or mango to the batter. These fruits will add moisture and additional sweet notes that mesh beautifully with the existing flavors. Another variation could be to introduce a hint of ginger, which would enhance the exotic profile inspired by Southeast Asian desserts.

If you're looking to make this cake suitable for dietary restrictions, you can substitute the all-purpose flour with a gluten-free blend. Ensure the blend contains xanthan gum, which will help mimic the structure that all-purpose flour provides. Additionally, you could use a vegan butter substitute and non-dairy milk to transform this cake into a vegan delight while still preserving its delicious texture and flavor.

Questions About Recipes

→ Can I use dried lemongrass instead of fresh?

Yes, you can use dried lemongrass, but fresh will provide a more vibrant flavor.

→ Is this cake suitable for freezing?

Absolutely! You can freeze the cake for up to three months. Just wrap it well to prevent freezer burn.

→ What can I substitute for coconut milk?

You can use almond milk or any non-dairy milk, but the flavor will differ slightly.

→ How can I make this cake vegan?

Substitute the eggs with flaxseed meal mixed with water and use vegan butter and coconut milk.