Coconut Earl Grey and Lavender Cake with White Chocolate Buttercream
Makes 1three-layer 6-inch cake
Ingredients
Coconut Earl Grey Cake
3/4cupunsalted butter, at room temperature
1 1/3cupgranulated sugar
3eggs
2 1/4cupflour
1 1/2tspbaking powder
3/4teaspoonsalt
3/4cupunsweetened shredded coconut
200mlfull-fat coconut milk
100mlmilk
3earl grey tea bags
Lavender Syrup
1cupwater, *Note: store any leftover syrup, you will have leftover! in an airtight container in the refrigerator, up to 10 days. The lavender syrup is great for lavender lattes at home.
1/2cupsugar
1 1/2tablespoondried culinary lavender
White Chocolate Buttercream
1/2cupbutter, room temperature
2 1/2cupsicing sugar
6oz.white chocolate, melted
2tablespoonswhole milk
Instructions
Coconut Earl Grey Cake
Over medium heat, let the earl grey tea bags steep in the milk. Once milk comes to a light boil, remove from heat and let tea bags steep for 10 - 15 minutes. Once milk has cooled down, combine the milk with the coconut milk. Set aside.
Preheat oven to 350F and prepare three 6-inch cake pans.
In the bowl of a standing mixer, cream together butter and granulated sugar until pale and fluffy. Add eggs one at a time and mix well.
In a medium-sized bowl, whisk together flour, baking powder, salt, and shredded coconut.
Alternating between the milk and dry ingredients, gradually incorporate the two to the butter-sugar mixture. Careful not to overmix.
Transfer batter into the prepared cake pan. Bake for 28 - 30 minutes, or until an inserted toothpick comes out clean.
Lavender Syrup
Bring to a boil water, sugar, and lavender, stirring occasionally. Once at a boil, bring to a simmer for 2 minutes, or until the syrup coats the back of a spoon.
Strain through a fine sieve and let cool.
White Chocolate Frosting
Using an electric mixer, cream together butter and icing sugar on low speed until well combined.
Add melted white chocolate and milk, mixing until smooth and desired spreading consistency.
Assembly
Place one cake layer down on cake stand/plate.
Using a pastry brush, brush on a thin coat of lavender syrup on the top side of cake. Top with frosting. Place second cake layer on top and repeat previous step, alternating between cake, lavender syrup, and frosting.
Lightly frost the tops and sides of cake. Smooth out frosting with offset spatula or bench scraper.
Garnish with shredded coconut and decorate as desired.
Notes
Yields three layer 6-inch cake*Double this recipe to make three layer 6 inch + two layer 8 inch cake, baking times may change