Lavender Lime & Coconut Cake

Lavender, Lime & Coconut Cake

Recipe created by Marianne Harold

My Lavender, Lime & Coconut Cake is a healthy treat which is infused with a delicate lavender flavour and covered with an indulgent raw white chocolate icing.

I feel that Lavender is underrated as a flavour in cooking.  The healing properties of lavender include reducing anxiety, insomnia, restlessness and depression, so when edible lavender is used in cooking it can impart a soothing benefit as well as a delicate flavour.

 

Ingredients:

Cake

3 large or 4  medium free range organic eggs

125grams of coconut syrup or raw honey (approximately 3-4 tablespoons according to taste)

1 teaspoon of vanilla powder or paste

200grams (2 cups) ground almonds or almond meal

50grams (1/2 cup) dessicated coconut

40 grams of grass fed butter or 1/2 cup of coconut oil

grated rind of two limes

1+1/2 tablespoons of lime juice

2-3 teaspoons of edible lavender flowers (preferably organic*)

2 level teaspoons of bicarb soda (non paleo)

 

Icing

juice of 1 lime

1/4 cup of coconut cream

1/2 cup (maybe a little more) of creamed coconut, softened**

1+1/2 tablespoons of rice malt syrup

extra lavender flowers for sprinkling over cake

Place all ingredients, except lavender flowers, in a blender and blender until mixed.  Don’t mix for too long otherwise the creamed coconut turns lumpy.   If necessary you can add a little more coconut oil to the mixture.

 

Method:

  • Preheat oven to 160 degrees C.
  • In food processor, add eggs, oil or butter, syrup or honey and vanilla, process until smooth and creamy.
  • Add almond meal, baking powder, lime juice and zest and process again.
  • Lastly add the lavender flowers and mix in gently.
  • Line a loaf tin with baking paper on the base and sides.
  • Spoon cake batter into tin and smooth top of mixture.
  • Bake for 30 minutes or until firm and golden and cooked through.
  • When cake is cooked, allow to cool to room temperature.
  • When cooled, ice the cake with icing and sprinkle lightly with extra lavender flowers.
  • This cake is best eaten fresh, but can be stored in the fridge for several days.

*I used organic lavender flowers from Black Bear Herbals (see their facebook page or call 0413521090).

** I used Niulife Creamed Coconut (available from health food stores)

 

February 2016