Pomelo Lemongrass Coconut Cake with Maple Ginger Syrup & Pomelo glaze! This soft and moist cake celebrates pomelos wonderful flavours 🧡

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Pomelo Lemongrass Coconut Cake with Maple Ginger Syrup

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5 from 2 reviews


Pomelo Lemongrass Coconut Cake with Maple Ginger Syrup & Pomelo glaze! This soft and moist cake celebrates pomelos wonderful flavours 🧡


Units Scale

For the cake: 

  • 70 ml coconut oil
  • 1 stalk lemongrass
  • 180 ml light coconut milk (net amount 160 ml)
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp pomelo zest
  • 187 g cake or all purpose flour*
  • 110 g sugar
  • 4555 g finely shredded coconut
  • 80 ml pomelo juice

For the ginger maple syrup: 

  • 15 ml ginger juice
  • 20 ml maple syrup

For the pomelo glaze:

  • 200 g powdered sugar
  • 1530 ml pomelo juice


  1. The night before, cut the lemon stalk into three segments (removing the bottom base) and smash it with the back of your knife until it splits open.
  2. Add the coconut milk to a saucepan over medium heat along with the lemon grass. Once it comes to a simmer, turn off the heat and let it cool. Once cooled, cover and refrigerate overnight for best infusion.
  3. Pre-heat oven to 350 F (180 C) and line a 1 lb loaf pan.
  4. Add 1/4 of a pomelo to a blender and blend on high. Strain with a sieve and then measure out 80 ml.
  5. Sift all the dry ingredients into a bowl, and then add in the coconut flakes. Whisk to combine.
  6. Measure out 160 ml of the infused coconut milk and discard the lemongrass. In another bowl, whisk together all the wet ingredients. Add the dry ingredients to the wet and mix until combined. 
  7. Transfer to a 1 lb lined loaf pan and bake for 45 minutes or until golden brown on top and springy to the touch. In the meantime, mix together the ginger juice and maple syrup.
  8. Remove from the loaf pan as soon as it comes out onto a wire rack. While still warm (wait about 15 minutes) prick holes with a toothpick on top. Then brush the syrup over the loaf.
  9. Make the glaze by mixing the powdered sugar and leftover pomelo juice, until thick but still drizzle-able. 
  10. Once the loaf has cooled completely, drizzle the glaze on top and let it set for about 20 minutes before slicing in. Enjoy!!


  • * either cake or all purpose flour work for this recipe. cake flour will make it ‘softer’ while all purpose will make it more sturdy.

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. Used this recipe and it was pretty easy to follow. I liked the more unique flavours that aren’t commonly used in cake/loafs, so I would recommend if you want something different!

  2. I have tried to bake Pomelo Lemongrass Coconut Cake as per the recipe. But I have made a little change. I have used organic ghee in place of coconut oil, and my cake baking was truly successful in terms o taste, flavor and nutrition. It is a nice change I could make. Thanks for sharing the recipe.
    To know more : https://milkio.co.nz/organic-ghee/

  3. Made this and it was really nice. I used grapefruit so it was more bitter, I imagine pomelo much better