Coconut Lavender Cream Cake

A rustic job signifies a homemade cake, and everyone knows that nothing beats a homemade cake at Sunday supper
Coconut Lavender Cream Cake
Stephanie Mullins

“The truth is, I love coconut cake because I think it’s the prettiest of all the cakes. I like that it is somewhat old-fashioned in its decoration. More and more cakes are intricately decorated, covered with fondant, royal icing, gum paste flowers, and a shimmer of luster dust, which all look impressive but not much like food. This coconut cake doesn’t fuss with any of that, but rather gets slathered in delicious cream cheese and lavender frosting and then topped with sweet coconut. You don’t even need to be skilled at cake assembly and decorating. A rustic job signifies a homemade cake, and everyone knows that nothing beats a homemade cake at Sunday supper.”

— Damaris Phillips

This recipe is courtesy of Southern Girl Meets Vegetarian Boy. You can buy the book here.

Southern Girl Meets Vegetarian Boy © 2017 Damaris Phillips from Abrams

12
Servings
1119
Calories Per Serving
Deliver Ingredients

Ingredients

For The Cake:

  • 2 Cups (4 sticks/455 grams) unsalted butter, at room temperature
  • 2 2/3 Cups (535 grams) sugar

  • 7 large eggs
  • 4 Cups (500 grams) all-purpose flour
  • 4 Teaspoons baking powder

  • 1 Teaspoon kosher salt
  • 1 1/3 Cup (315 milliliters) unsweetened coconut milk
  • 2 Teaspoons vanilla extract
  • 2 1/2 Teaspoons coconut extract

For The Frosting:

  • 1 Pound (455 grams) cream cheese, at room temperature
  • 1/2 Cup (1 stick/115 grams) unsalted butter, at room temperature
  • 3 Cups (375 grams) confectioners’ sugar, sifted
  • 1 Tablespoon dried lavender buds
  • 3 Cups (255 grams) sweetened shredded coconut

Directions

For The Cake:

Preheat the oven to 350 degrees F (175 degrees C). Spray three 8-inch (20-centimeter) cake pans with cooking spray and line the bottoms with parchment paper.

Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium until light and fluffy. Add the eggs one at a time, scraping down the sides after each egg to make sure everything is getting incorporated.

In a large bowl, whisk together the flour, baking powder, and salt. Add one third of the flour mixture to the butter mixture and mix until just combined. Add half of the coconut milk and mix. Continue this way until the flour and coconut milk are all added and combined. Stir in the vanilla and coconut extracts. Divide the mixture among the three cake pans and bake until a toothpick inserted into the center comes out clean, and the top is golden, 45 to 55 minutes. Let cool in the pans for 15 minutes, then invert onto wire racks to remove from the pans. Let cool completely before frosting. Seriously, don’t rush this part. If you are pressed for time throw the cakes in the freezer for 20 minutes, because if they are at all warm the frosting is gonna melt right off.

For The Frosting:

In the bowl of the stand mixer fitted with the whisk attachment, cream together the cream cheese and butter. Add the confectioners’ sugar 1 cup (125 grams) at a time. Mix in the lavender buds.

To frost and decorate the cake, level the layers if the centers are domed. Add a large dollop of frosting to one layer of cake and spread it evenly all the way to the edges. Add the second layer and frost. Add the third layer. Frost the top and then the sides of the entire cake. Press the coconut into the sides and top. Now you are ready to enjoy a huge slice with a cup of coffee or tea.

Nutritional Facts

Total Fat
68g
100%
Sugar
86g
N/A
Saturated Fat
44g
100%
Cholesterol
252mg
84%
Protein
12g
24%
Carbs
121g
40%
Vitamin A
510µg
57%
Vitamin B12
0.4µg
7.2%
Vitamin B6
0.2mg
7.6%
Vitamin C
0.6mg
1%
Vitamin D
2µg
N/A
Vitamin E
2mg
8%
Vitamin K
5µg
6%
Calcium
196mg
20%
Fiber
2g
9%
Folate (food)
38µg
N/A
Folate equivalent (total)
147µg
37%
Folic acid
64µg
N/A
Iron
4mg
23%
Magnesium
41mg
10%
Monounsaturated
15g
N/A
Niacin (B3)
3mg
14%
Phosphorus
354mg
51%
Polyunsaturated
3g
N/A
Potassium
282mg
8%
Riboflavin (B2)
0.4mg
24.9%
Sodium
524mg
22%
Sugars, added
75g
N/A
Thiamin (B1)
0.4mg
24.2%
Trans
2g
N/A
Zinc
1mg
10%

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