coconut & lemongrass cake

Something is well & truly wrong with me.

At the time I made the cake, it was the only thing I could do to appease the god of cravings. The urge to consume coconut in the form of a dense, moist cake with a light island like flavor was just overwhelming.

Now?

Now that I have to recount the story of the cake, the only thing I can think of is my small kitchen, my little Sushi who liked to sleep between my feet whilst I worked away, and Mel, my monster of a man who undoubtedly would devour every crumb that was left in his path. I miss that. I miss them.

I wonder if making the cake again now would bring my boys here to me, or maybe even transport me back to them.

Oh I’m such a sap sometimes.

Seriously though, when I say I had cravings, I mean my taste-buds had full on pledged war against me until I gave them what they wanted. I wasn’t allowed to enjoy anything else until I broke down & wrote this recipe.

It was worth it. It was totally worth it.

Ingredients, cake:
- 150ml coconut milk
- 2 stalks of lemongrass, chopped
- 1 vanilla bean, chopped
- 150g coconut butter
- 150g sugar
- 3 large eggs, room temp
- 100g all purpose gluten-free flour (doves farm)
- 70g rice flour
- 1 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 0.25 tsp salt
- 120g shredded coconut

Directions, cake:
1. combine the coconut milk, lemongrass & vanilla bean in a small pot & bring to a simmer over medium heat. Once simmering, remove from the heat & allow the lemongrass & vanilla to infuse for half an hour. Drain out the pieces & discard before using.
2. preheat the oven to 175°C
3. grease & line a 22cm spring-form cake tine with parchment.
4. cream together the coconut butter & sugar until well blended & then beat in the eggs one at a time making sure each is fully incorporated before adding the next.
5. place the shredded coconut in a processor & process until fine & powdery.
6. in a separate bowl, combine the flour, rice flour, baking powder, bicarbonate of soda, salt & shredded coconut. Using a hand held mixer, beat the dry ingredients together to aerate.
7. add a 3rd of the dry ingredients to the wet mix & beat until incorporated. Add in half of the infused coconut milk & once again beat until incorporated. Continue on this way until all the ingredients have been blended in: dry > wet > dry > wet > dry. Pour into the prepared tin & bake for 45-55 minutes or until a skewer inserted into the middle comes out clean.
8. allow to cool completely before icing.

Ingredients, icing:
- 100g mascarpone
- 150g heavy cream
- 100g white chocolate
- 150g shredded coconut flakes

Directions, icing:
1. in a double boiler, melt the cream & white chocolate together carefully. Then place in the freezer until chilled.
2. in a bowl, lightly beat the mascarpone before adding in the white chocolate & cream mixture. Continue to beat once added until stiff peaks form. Be careful not to over beat or else the cream will curdle.
3. cover your cooled cake with icing & then generously cover with shredded coconut.
4. serve & enjoy.

…….for more recipe from us, check out our archives.
………….for more gluten-free goodies, check out our gluten-free archives.

2 thoughts on “coconut & lemongrass cake

    • Hey! Yes of course it’s ok to leave it you. You can replace it with another flavoring that you like, or omit it all together. It’s important that you want to eat what you make :)

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