Coconut Lemongrass Cake

Name: Coconut Lemongrass Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1 cup shredded coconut; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 3 eggs; 1/4 cup coconut milk; 1 tablespoon fresh lemongrass, finely chopped; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1 cup powdered sugar; 2 tablespoons coconut milk; 1 teaspoon lemon juice

Highlighted under: Simple Sweet Recipes

I absolutely love the vibrant flavors of this Coconut Lemongrass Cake! Bringing together the sweetness of coconut and the zesty brightness of lemongrass creates a delightful balance. Each bite melts in your mouth, offering a tropical escape that's perfect for any occasion. Whether served at a summer gathering or as a special treat for loved ones, this cake always leaves a lasting impression. Baking it is quite simple and enjoyable, plus the aroma that fills your kitchen while it’s baking is simply heavenly!

Created by

Emily

Last updated on 2026-01-30T01:57:28.392Z

When I first experimented with combining coconut and lemongrass in a cake, I was amazed at how well the flavors complemented each other. The fragrant zest of lemongrass adds a surprising twist that elevates the coconut's creaminess, creating a dessert that is both refreshing and indulgent. I recommend lightly toasting the coconut before adding it to the batter—it deepens the flavor and enhances the overall texture.

One of my favorite aspects of this cake is how wonderfully it pairs with a cup of tea for afternoon gatherings. The slight crunch from the toasted coconut and the soft, moist cake combine to deliver an unforgettable experience. This cake has become a staple at my family celebrations, and it never fails to impress!

Why You'll Love This Cake
A unique combination of refreshing coconut and zesty lemongrass
Moist, tender crumb that keeps you coming back for more
Perfectly simple to bake yet impressively delicious

Understanding the Ingredients

The combination of shredded coconut and coconut milk in this Coconut Lemongrass Cake is essential for achieving that rich, tropical flavor. Shredded coconut adds texture, while coconut milk provides moisture, contributing to the cake's tender crumb. If you’re looking for a dairy-free option, you can substitute the unsalted butter with coconut oil, which will not only maintain the coconut flavor but also complement the overall recipe.

Fresh lemongrass brings a vibrant, citrusy note to the cake. Be sure to chop it finely to release its essential oils fully and integrate its flavor into the batter. If fresh lemongrass is unavailable, you can use lemongrass paste as a substitute, adjusting the amount to taste since it can be more concentrated.

Baking Tips for Success

When you mix the wet ingredients, ensure the softened butter is at room temperature. This helps create a light and airy batter. Creaming the butter and sugar together correctly should take about 3-5 minutes until the mixture is paler and fluffy. Take your time with this step, as it greatly impacts the cake's final texture.

During the baking process, keep an eye on the cake as oven temperatures can vary. Check for doneness by inserting a toothpick in the center—it should come out clean or with a few moist crumbs. If you find that the edges are browning too quickly, you can tent the cake with aluminum foil to prevent burning while allowing it to bake through.

After Baking: Storage and Serving Ideas

Once your cake has completely cooled, you can store any leftovers in an airtight container at room temperature for up to three days. If you plan to keep it longer, consider refrigerating it, but be aware that refrigeration can dry out the cake. To maintain moisture, wrap it well in plastic wrap before storing in the fridge, or freeze it for up to two months.

For serving, feel free to get creative with the glaze by adding a few drops of coconut extract for an extra coconut punch or experimenting with flavored glazes like ginger or cardamom. This cake also pairs wonderfully with tropical fruits like mango or passion fruit. Serve slices with a dollop of whipped cream for an indulgent treat!

Ingredients

For the Cake

1 cup all-purpose flour
1 cup shredded coconut
1/2 cup sugar
1/2 cup unsalted butter, softened
3 eggs
1/4 cup coconut milk
1 tablespoon fresh lemongrass, finely chopped
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract

For the Glaze (optional)

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

Make sure all ingredients are at room temperature before you start!

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

Mix Wet Ingredients

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in coconut milk, vanilla extract, and chopped lemongrass.

Combine Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the shredded coconut.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Glaze

While the cake is baking, mix the powdered sugar, coconut milk, and lemon juice in a bowl until smooth. Adjust the consistency with more coconut milk or sugar, if needed.

Glaze the Cake

Once the cake has cooled, drizzle the glaze over the top, letting it run down the sides.

Enjoy your delicious Coconut Lemongrass Cake with a cup of tea or coffee!

Pro Tips

To enhance the lemongrass flavor, consider steeping the chopped lemongrass in the coconut milk for 30 minutes, then straining it before adding to the batter.

Variations to Try

If you're feeling adventurous, consider incorporating additional flavors such as grated lime zest to complement the lemongrass, or even swapping some of the shredded coconut for finely chopped nuts like macadamia or pistachios. This will add texture and a unique flavor profile that can elevate your cake further.

For a twist on this recipe, turn it into cupcakes! Just reduce the baking time to about 18-20 minutes, checking for doneness with a toothpick. Cupcakes are perfect for gatherings and allow for individual servings, making them a fun option to share.

Troubleshooting Common Issues

If your cake sinks in the middle, it might be due to underbaking or overmixing. Always check for doneness a few minutes before the recommended time. If you find that you’ve mixed too long, the batter may become dense, affecting the final texture. To counteract, mix the dry and wet ingredients just until combined.

If the cake appears dry, it may have been baked too long or the oven temperature too high. Keep an oven thermometer handy to check for accuracy. If the cake turns out too moist, it might be the result of inaccurate measuring of wet ingredients—be sure to measure precisely, especially with the coconut milk.

Questions About Recipes

→ Can I use dried lemongrass instead of fresh?

Yes, but use about one-third of the amount since dried herbs are more concentrated.

→ How can I store the cake?

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

→ Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

→ Is it okay to freeze the cake?

Absolutely! Wrap the cake tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.