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freshly baked lemongrass coconut syrup cake loaf

Lemongrass Coconut Syrup Cake

This lemongrass coconut syrup cake is soft, moist, and gently fragrant. Coconut milk keeps the crumb tender, lime zest adds brightness, and warm lemongrass syrup soaks into every slice. Simple to bake, hard to stop eating.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Fusion
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup white sugar
  • Zest of 2 limes
  • 2 large eggs room temperature
  • ½ cup neutral oil or melted coconut oil
  • ¾ cup full-fat coconut milk
  • 2 tablespoons fresh lemongrass very finely minced (tender inner part only)
  • 1 teaspoon vanilla extract
For the Coconut Lemongrass Syrup
  • ½ cup full-fat coconut milk
  • ¼ cup white sugar
  • 1 tablespoon fresh lime juice
  • 1 fresh lemongrass stalk lightly crushed and cut into pieces
Optional topping:
  • Toasted coconut flakes
  • Extra lime zest

Method
 

  1. Preheat oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper.
  2. In a bowl, rub lime zest into the sugar using your fingers until fragrant.
  3. Add eggs and whisk until smooth and pale.
  4. Whisk in oil, coconut milk, vanilla, and minced lemongrass.
  5. In another bowl, mix flour, baking powder, baking soda, and salt.
  6. Gently fold dry ingredients into the wet mixture. Do not overmix.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 45–55 minutes, until a skewer comes out with a few moist crumbs.
  9. While the cake bakes, simmer all syrup ingredients gently for 10 minutes. Strain and keep warm.
  10. Poke small holes all over the warm cake. Slowly pour syrup over the top.
  11. Let the cake cool fully before slicing and serving.

Notes

  • Chop lemongrass very fine. Large pieces stay tough after baking.
  • Pour syrup while the cake is warm so it soaks in properly.
  • This cake tastes even better the next day after resting.
  • Store covered at room temperature for up to 3 days.