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Pomelo Lemongrass Coconut Cake with Maple Ginger Syrup

April 29, 2022 By Lisa Kitahara 2 Comments

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

If you recreate this Pomelo Lemongrass Coconut Cake with Maple Ginger Syrup recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Pomelo Lemongrass Coconut Cake with Maple Ginger Syrup


★★★★★

5 from 1 reviews

  • Author: Lisa Kitahara
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Description

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


Ingredients

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
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 tbsp pomelo zest
  • 187 g flour
  • 110 g sugar
  • 45-55 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
  • 15-30 ml pomelo juice

Instructions

  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 ¼ 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!!

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Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Roi says

    May 06, 2022 at 12:14 pm

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

    ★★★★★

    Reply
  2. Lucia smith says

    August 25, 2022 at 7:42 pm

    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/

    Reply

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Hi! I'm Lisa. Welcome to Okonomi Kitchen! Here you'll find delicious vegan recipes that are healthy, simple & easy to make.
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