About Writer in the Kitchen, aka MK's Cookery: I love to be in the kitchen. Once upon a time I was going to be a pastry chef, and though my life took a different path (glad it did), my love for baking and cooking has never gone away. You can always find more on my Recipes page.
We're not done with summer yet! In fact, we have until September 22, and as excited as I am about autumn, the flowers are still in bloom . . . and I had a lot of culinary lavender on hand.
Beautiful, fragrant, and ubiquitous, lavender is used in everything from natural home products, bath products, food, and beverages. Lavender activates all the senses, especially when one is standing in the midst of it or holding fresh-cut stems. The calming fragrance helps reduce stress in a chaotic world, and the flowers provide color and beauty to home and garden.
The infusion of lavender and lemon in this coconut cake results in a rich, airy, and flavorful dessert, where all three flavors work in harmony.
Did You Know? Lavender flowers have a variety of meanings, including purity, silence, devotion, serenity, grace, and calmness.
I consider this a "special occasion" cake. Whether for a birthday, anniversary, or summer garden party, this is a cake that most people would only make one, maybe twice a year.
It really is best during the spring and summer months, but can be enjoyed any time of year. We're hanging onto the last days of summer in northwest Montana, so we indulged.
Beneath that creamy frosting are three layers of delicious coconut and lavender cake, with thin layers of lemon-lavender filling.
If you're inclined to give this delicious a cake a try, click the link below to read the full post at pottertonhill.com, and you'll also find more pictures and baking tips.
Enjoy, and thank you for visiting!