• PREP: 25M
  • COOK: 1H20M
  • SERVINGS: n/a


  • 3 tbsp lemongrass paste
  • 250g castor sugar
  • 4 eggs
  • 200g butter, softened, plus extra for greasing
  • 125g desiccated coconut
  • 125g plain flour, plus extra for dusting
  • 2 tsp baking powder
  • Crème fraiche, to serve
For the syrup :
  • 2 tbsp WORLDFOODS Lemongrass paste
  • 75g castor sugar


  1. Preheat the oven to 170C/150C fan/gas 3. Butter the sides of a 23cm cake tin and dust with flour, then line the base with a disc of baking parchment
  2. Mix together the lemongrass and caster sugar then add the eggs, butter and coconut and blend in a food processor until combined. Sift the flour and baking powder together and add to the machine, whizzing very briefly just until the ingredients come together. Tip the mixture into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the centre of the cake comes out clean
  3. For the syrup: While the cake is cooking, make the syrup
  4. Place the lemongrass paste in a saucepan with the sugar and 75ml of water and set over a high heat. Stir the mixture until the sugar is dissolved, then bring to the boil and boil for 2 minutes before removing from the heat and leaving to infuse
  5. When the cake is ready, take it out of the oven and let it sit in the tin for 10 minutes
  6. Loosen around the edges using a small, sharp knife and carefully remove the cake from the tin before transferring to a serving plate
  7. Reheat the syrup, then pierce holes all over the cake with a skewer and pour the hot syrup through a sieve onto the cake, moving the pan and sieve around as you pour so that the syrup covers the top of the cake. Allow the cake to cool completely
  8. Serve with a dollop of natural Greek yoghurt or crème fraiche