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Coconut and Lavender make a nice combination, with the buttery richness of this pound cake it's worth making this recipe from scratch.
Coconut and Lavender Pound Cake
Rated 5.0 stars by 1 users
Category
Pound Cake
Servings
12
Prep Time
45 minutes
Cook Time
75 minutes
Ingredients
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1 ½ cups softened butter
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3 cups of sugar
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5 large eggs
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2 tsps salt
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2 tsps baking powder
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1 ½ Tbs. dried lavender buds
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3 cups of all- purpose flour
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1 Tbs. lavender vanilla bourbon Extract
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1 cup buttermilk
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2 cups sweetened flaked coconut toasted and divided
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¼ cup lemon juice
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3 cups confectioners sugar
Directions
Spray 2 loaf pans with non-stick cooking spray and lay piece of parchment paper sideways in each pan for easy removal.
In a stand mixer with paddle attachment, beat together eggs and sugar on high for 3 minutes until light and fluffy. Add eggs 1 at a time, scraping bowl continuously. Add Extract.
In a separate bowl whisk together flour, ½ the cocount, bakings soda and salt and lavender buds. Slowly add to butter mixture alternating with 1 cup of buttermilk.
Pour mixture evenly into greased loaf pans and set into a cold oven. Bake at 300 degrees F. or until a wooden pick inserted in the center comes out clean about 1 hour and 15 minutes. Remove from pan and cool on a wire rack.
In a medium bowl whisk together confectionary sugar and lemon juice until smooth. Drizzly over slightly warm loaves. Sprinkle with remainder of toasted coconut.
