So I called my mom yesterday because there were three drops of rain on my way home. And we got so excited that I decided to bake a cake and she decided on fish and chips for dinner, because three drops of rain is basically the LA-equivalent of a drizzly, grey and cozy London afternoon.
Of course, since I’ve come down with the plague since Coachella, my pantry was looking a bit barren so I stopped at my friendly, overpriced organic grocer for some ingredients. And the butter was like 30 dollars. I can’t even.
I’d pilfered coconut oil from my mom’s. (Can I get an amen for Costco?) A quick google search confirmed that I could make a cake base with my abundant coconut oil stores, so I dropped the butter made of gold and hightailed it home to make dinner for my neighbors.
Dinner itself included far too much wine, wagyu beef steaks, balsamic glazed red kale, roasted broccolini and some rosemary potatos. Just in case you’re wondering. And yes, I’m still single. And really have no idea why. Except for my brief interludes of psychosis, obsession with spooning my dog, and undying desire to stay home and watch BBC documentaries instead of like meeting people or whatever.
Anyway, back to the cake. Aline had given me a pound of lavender buds. I had some organic almond extract. And the coconut oil. Boom.
And then I fucked it up. I’ve never baked with coconut oil. Also I didn’t read the cake base recipe. Turns out its for a bundt cake. Not that I have a bundt cake tin at my disposal anyway. So I bake this bloody HUGE cake in a springform pan. It smells divine, golden brown. Cut into it and it’s oozy as fuck.
So with the help of my roommate, I dissected the outer edges and plopped the raw bit back in the pan, and tried baking it more. No bueno. See below for the gruesome remains.
However, overall the baked portion was absolutely amazing. Moist, lightly scented with the lavender and almond, and a hint of the coconut. A great cake recipe with questionable execution. I REPEAT – INVEST IN A BUNDT CAKE TIN (aka I’m stealing my mother’s next weekend.)
Lavender Almond Coconut Cake
For the cake:
- 1 cup extra virgin coconut oil
- 2 cups sugar
- 1½ cups milk
- 6 large eggs
- 1 tbsp vanilla
- 2 tsp almond extract
- 2 tbsp lavender buds
- 3½ AP flour
- 3½ t baking powder
- ½ t salt.
Preheat oven to 350. Grease BUNDT CAKE TIN.
Cream the oil, sugar extracts and lavender flowers together. (You may need to soften oil in microwave, but don’t it too hot.)
Add milk, beaten eggs.
Sift together dry ingredients. Fold into the wet batter.
Pour into tin. Bang it on the counter a bit to release air bubbles.
Bake for an hour until it comes out clean. Look for the golden brown top. Let cool.