Lavender and coconut cake

Lavender and coconut cake

So i made this cake for my friends birthday

The flavour combination was just by fluke, I intended to make a coconut cake with raspberries but then i found i had dried lavender flowers in my pantry so decided to experiment

The frosting was meant to be cream cheese frosting but as i was also working and got busy i had to put it in the fridge and it separated the butter into cold chunks😬😬and then i didnt have time to wait for it to thaw, so made a simple butter cream frosting,now will have to come up with some other dessert with all that cream cheese frosting in my fridge

• 2 and 1/2 cups flour

• 2tbsp dried lavender flowers soaked in hot water(use half here, rest in frosting)

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 3/4 cup butter,

• 1 1/3cups granulated sugar

• 5 egg whites,

• 1/2 cup sour cream,

• 1teaspoons vanilla extract

• 1 teaspoon coconut extract

• 1 cup (240ml) coconut milk

• 1 cup sweetened shredded coconut

FROSTING

1 cup butter

• 2-3 cups confectioners’ sugar

• 11/2-2 Tablespoons coconut cream , the top thick part on canned coconut milk or just use coconut milk

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon coconut extract

• pinch of salt

• 1 cups sweetened shredded coconut

• The rest of lavender flowers

• Tiny bit lavender /violet colour

• Fresh lavender for decorating

Instructions

Preheat oven to 350°F (177°C). Grease ur pans i 3 used 6”pan

Mix the flour, baking powder, baking soda, and salt together. Set aside

Using a mixer beat the butter and sugar together until smooth and creamy, about 2 minutes.Beat in the egg whites until combined, then the sour cream, vanilla and coconut extract and 1tbsp lavender flowers until combined. Mixture will look curdly thats normal dont worry😊slowly add the dry ingredients and coconut milk. Beat on low speed until combined, add the shredded coconut.

Pour batter equally in two or three pans as u like ,Bake for around 28-35 minutes depending on ur oven, do the toothpick test

Remove from pan after 10 minutes Let cakes to cool on a wire rack.

FROSTING:using a mixer beat the butter till creamy 2-3minutes add coconut cream ,vanilla and sugar half cup at a time to asses the consistency and sweetness , i always try to use less sugar here but u do need at least 1-2cups for a good consistency, if too runny add more sugar if too stiff add coconut cream add tiny amount of colour if want

Assemble :Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, or plate. Evenly cover the top with frosting. Sprinkle the dried lavender flower and shredded coconut Top with second and repeat and then third layer if

Spread the remaining frosting all over the top and sides and decorate as u like

I didnt want this one smooth as i wanted texture do used icing spatula to make the lines and used fresh lavender and coconut on top to decorate as u like