Coconut Earl Grey and Lavender Cake with White Chocolate Buttercream
Makes 1three-layer 6-inch cake
Coconut Earl Grey Cake
3/4cupunsalted butter, at room temperature
1 1/3cupgranulated sugar
1 1/2tspbaking powder
3/4cupunsweetened shredded coconut
200mlfull-fat coconut milk
3earl grey tea bags
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 1/2tablespoondried culinary lavender
White Chocolate Buttercream
1/2cupbutter, room temperature
2 1/2cupsicing sugar
6oz.white chocolate, melted
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.
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.
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.
Yields three layer 6-inch cake*Double this recipe to make three layer 6 inch + two layer 8 inch cake, baking times may change
Coconut Earl Grey and Lavender Cake with White Chocolate Buttercream by Amy of Constellation Inspiration