Coconut & Lavender Pound Cake

How to Make Coconut & Lavender Pound Cake

Coconut and Lavender make a nice combination, with the buttery richness of this pound cake it's worth making this recipe from scratch. 

Indulge in the delightful flavors of Coconut & Lavender Pound Cake! This dreamy and aromatic cake is sure to become a favorite for any occasion. Whether you're baking for a birthday, a special dinner, or just because you have a sweet tooth, this recipe is here to satisfy.

First things first, let's gather all the ingredients you'll need. For this Coconut & Lavender Pound Cake, you'll require: butter, sugar, eggs, flour, baking powder, a pinch of salt, coconut milk, shredded coconut, lavender extract, and heavy cream. Each ingredient has its role in making the cake moist, flavorful, and utterly delicious.

Start by preheating your oven to 350°F (175°C). While the oven is warming up, prepare your bundt pan (or loaf pan) by greasing it thoroughly and dusting it lightly with flour. This step ensures your cake will come out smoothly without sticking to the pan. Set it aside and let's move on to the batter!

Using a mixer, cream the butter and sugar together until it becomes light and fluffy. This process usually takes about 5 minutes, but it's essential for a perfect pound cake texture. Add the eggs one at a time, beating well after each addition. It might take a bit of patience, but trust me, it's worth it!

In a separate bowl, mix the dry ingredients: flour, baking powder, and salt. Add this dry mixture to your batter in three parts, alternating with the coconut milk. Begin and end with the dry ingredients, mixing just until incorporated. Overmixing can lead to a denser cake, so be gentle with the batter.

Next, fold in the shredded coconut and lavender extract. This is where the magic happens - the coconut adds a chewy texture and the lavender gives the cake its distinct aroma. Pour the batter into your prepared pan, smoothing the top with a spatula. Now, it's ready for the oven! Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, you can prepare a simple lavender glaze. In a small bowl, whisk together powdered sugar, heavy cream, and a few drops of lavender extract. Adjust the consistency as needed, adding more cream if too thick or more sugar if too runny. Once your cake has baked and cooled for about 15 minutes, drizzle the glaze over the top.

Your Coconut & Lavender Pound Cake is now ready to be devoured! Slice it up and enjoy the perfect blend of flavors and textures. It's light, fragrant, and the shredded coconut adds a delightful chewiness that pairs wonderfully with the sweet lavender glaze. Serve it with a cup of tea or coffee for the ultimate treat.

Coconut and Lavender Pound Cake

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Category

Pound Cake

Servings

12

Prep Time

45 minutes

Cook Time

75 minutes

Ingredients

• 1 ½ cups softened butter

• 3 cups of sugar

• 5 large eggs

• 2 tsps salt

• 2 tsps baking powder

• 1 ½ Tbs. dried lavender buds

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• 3 cups of all- purpose flour

• 1 Tbs. lavender vanilla bourbon Extract

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• 1 cup buttermilk

• 2 cups sweetened flaked coconut toasted and divided

• ¼ cup lemon juice

• 3 cups confectioners sugar

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Directions

1. Spray 2 loaf pans with non-stick cooking spray and lay piece of parchment paper sideways in each pan for easy removal.

2. 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.

3. 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.

4. 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.

5. In a medium bowl whisk together confectionary sugar and lemon juice until smooth. Drizzly over slightly warm loaves. Sprinkle with remainder of toasted coconut.