Coconut Lemongrass Cake

Name: Coconut Lemongrass Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup sugar; ½ cup unsweetened shredded coconut; 2 teaspoons baking powder; ½ teaspoon salt; 1 cup coconut milk; 3 large eggs; 3 tablespoons lemongrass, finely chopped; ½ cup unsalted butter, melted; 1 cup heavy cream; ½ cup coconut milk; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; Extra shredded coconut for topping

Highlighted under: Baking & Desserts

When I first decided to create a Coconut Lemongrass Cake, I was unsure how the unique flavors would blend. But after a few attempts, I was delighted by the result! The combination of creamy coconut and fragrant lemongrass not only created a beautifully moist cake but also a refreshing twist that I couldn't resist. This cake is perfect for those who love tropical flavors, and each bite is like a mini-vacation to a sunny beach. I can't wait to share this delightful recipe with you!

Created by

Emily

Last updated on 2026-01-30T00:29:28.569Z

Making this Coconut Lemongrass Cake was an adventure that surprised me at every step. I started by infusing the lemongrass into the cake batter, which brought out an aromatic profile that was truly unexpected. The key is to make sure not to overmix the batter; this keeps the cake light and airy. I wanted to capture the essence of tropical flavors, and I believe I achieved that with this recipe.

As the cake baked, the house filled with the irresistible scent of coconut and citrus. To enhance the experience, I topped it off with a coconut cream frosting, which added a luscious creaminess. My tip? Let the cake cool completely before frosting to prevent it from melting. Trust me; this cake will become a new favorite!

Why You Will Love This Cake
The tropical flavor of coconut paired with the zesty brightness of lemongrass
A moist cake that is perfect for any occasion, from casual gatherings to celebratory events
Easy to make, yet impressively exotic enough to wow your guests

The Star Ingredients

Coconut milk is the backbone of this Coconut Lemongrass Cake, providing both moisture and flavor. It replaces traditional milk or buttermilk, which results in a denser and creamier crumb. Look for full-fat coconut milk for the best results; light versions can lead to a drier texture. Additionally, ensure that you’re using unsweetened shredded coconut to avoid overpowering the cake with sweetness and to complement the natural flavors of lemongrass.

Lemongrass is an essential component, adding a fresh, zesty note that cuts through the richness of the coconut. It’s crucial to finely chop the lemongrass to release its oils and flavor effectively. If you can't find fresh lemongrass, you can use lemongrass paste as a substitute, but use it sparingly as it can be more potent.

Tips for Perfectly Made Cake

When mixing the wet and dry ingredients, do so gently to maintain the cake's light texture. Overmixing can lead to a dense cake since it develops the gluten in the flour. Mix just until you see no dry flour, and then stop. Remember, lumps are fine! They will disappear during baking and contribute to the cake’s moisture.

Ensuring your cake is baked perfectly is also key. Start checking for doneness at 30 minutes; the cake should be golden and spring back slightly when touched. It’s important to let it cool in the pan for 10 minutes before transferring it to a wire rack; this prevents it from falling apart due to temperature shock.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 cup sugar
½ cup unsweetened shredded coconut
2 teaspoons baking powder
½ teaspoon salt
1 cup coconut milk
3 large eggs
3 tablespoons lemongrass, finely chopped
½ cup unsalted butter, melted

For the Frosting

1 cup heavy cream
½ cup coconut milk
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Extra shredded coconut for topping

Notes:

Ensure all ingredients are at room temperature for the best results.

Steps to Make the Cake

Preheat the Oven

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

Prepare the Batter

In a mixing bowl, combine the flour, sugar, shredded coconut, baking powder, and salt. In another bowl, whisk together the coconut milk, eggs, lemongrass, and melted butter. Gradually combine the wet and dry ingredients until just mixed.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring it to a wire rack.

Make the Frosting

In a bowl, whip the heavy cream until soft peaks form. Gradually add in the coconut milk, powdered sugar, and vanilla extract. Continue whipping until the mixture is thick and spreadable.

Frost and Serve

Once the cake is completely cooled, spread the coconut frosting on top. Finish with a sprinkle of shredded coconut for an extra touch.

Enjoy!

Slice and serve the cake to your guests—it's sure to be a hit!

Pro Tips

For an added burst of flavor, consider adding a few drops of coconut extract to the frosting.

Frosting Variations

The frosting’s light, airy texture is a delightful contrast to the dense cake, but you can customize it further! For a tropical twist, consider adding a tablespoon of lime juice or zest for an added zing. If you prefer a richer frosting, substitute cream cheese for some of the heavy cream. This addition will deepen the flavor while maintaining a creamy thickness.

For those avoiding dairy, coconut yogurt can be a fantastic base for a vegan frosting. Whip it until smooth, then blend in powdered sugar and a splash of coconut milk to get the right consistency. This not only fits various dietary needs but also keeps the signature coconut flavor intact.

Storage and Serving Suggestions

Store any leftover Coconut Lemongrass Cake in an airtight container in the refrigerator for up to five days. Allow it to come to room temperature before serving, as this enhances the flavors and texture. You can also freeze the cake without frosting for up to three months; wrap it tightly in plastic wrap and then foil to prevent freezer burn.

For a fun serving option, consider pairing slices of the cake with fresh tropical fruits such as mango or pineapple. A dollop of coconut whipped cream on top can reinforce the flavors and provide an elegant presentation. Serve it on a warm afternoon with iced tea or as a delightful finish to a summer barbecue.

Questions About Recipes

→ Can I use fresh lemongrass?

Yes, fresh lemongrass adds a vibrant flavor. Just make sure to finely chop it.

→ How do I store any leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

→ Can this cake be frozen?

Yes, you can freeze the cake for up to a month. Just make sure to wrap it tightly in plastic wrap.

→ What can I replace if I don't have coconut milk?

You can use almond milk or whole milk, but keep in mind it will change the flavor slightly.