'This is one of those cakes I make often. It’s dressy enough for any dinner party, yet casual enough to be that weekend cake that lives on the counter and gradually disappears throughout the day—another chunk missing each time you yourself go back for one more sliver.
It’s lush with creamy coconut, bright with fresh lemongrass, and faintly floral with a whisper of rose. And it’s just really, really good.' - Arlyn Osborne
This recipe and other sweets and desserts can be found in Sugarcane; Sweet Recipes from My Half-Filipino Kitchen by Arlyn Osborne
Ingredients
Cake MAKES ONE 9-INCH (23 CM)
2 stalks lemongrass, trimmed and first one or two woody layers removed (about 50 g), divided
1 cup (240 g) canned unsweetened coconut milk
¼ cup (60 g) water
1¾ cups (219 g) all-purpose flour
1½ teaspoons baking powder
½ teaspoon kosher salt
1 cup (200 g) granulated sugar
1 stick (113 g) unsalted butter, at room temperature
3 large eggs, at room temperature
½ teaspoon rose water
Glaze and Garnish
1 cup (100 g) powdered sugar
½ teaspoon water
¼ teaspoon rose water
Unsweetened shredded coconut, toasted, for garnish
Dried culinary rose petals, for garnish
Cakes
Sugarcane
Method
For the cake: Slice one stalk of lemongrass into small rounds and add to a small saucepan along with the coconut milk and water. Bring to a boil over high heat. Reduce to a very gentle simmer and cook, letting the flavors infuse, for 5 minutes. Turn off the heat, cover with a lid, and let steep for 10 minutes.
Strain the mixture through a fine-mesh sieve into a liquid measuring cup. You should have 1 cup (240 g). If you have more, return the liquid to the saucepan and continue to gently simmer uncovered until you have the correct amount. If you have less, add a bit of water. Transfer 4 teaspoons (20 g) to a medium bowl (this is for the glaze). Let cool to room temperature, about 30 minutes.
Meanwhile, preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) round cake pan with cooking spray and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
To the bowl of a stand mixer, add the sugar and grate the remaining stalk of lemongrass over top (I generally give up on the last few inches). Rub together with your fingers until moist and fragrant. Lock the bowl into the stand mixer and attach the paddle. Add the butter and beat on medium-high speed until fluffy, about 3 minutes.
Beat in the eggs one at a time. Beat in the rose water. With the mixer on the lowest speed, gradually add half of the flour mixture and mix until just combined. Add half of the infused coconut milk and mix until just combined. Repeat.
Scrape the batter into the prepared pan. Bake until golden brown around the perimeter and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes.
Transfer the pan to a wire rack and let cool for 15 minutes. Run a small offset spatula around the perimeter to loosen the edges. Invert the cake onto the wire rack. Remove the parchment. Invert again onto another wire rack so it sits right side up. Let cool completely before transferring to a cake plate.
For the glaze: In the medium bowl with the 4 teaspoons of infused coconut milk, whisk in the powdered sugar, water, and rose water. The glaze should drip off the whisk thick and slow.
Pour the glaze onto the cake, right in the center. Spread evenly but not quite to the edge. Let gravity pull a few thin lazy drips over the sides. Sprinkle with the toasted coconut and rose petals.
You can eat this right away while the glaze is glossy and moist or after it sets (which will happen over the next couple of hours).