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coconut lavender loaf cake

Coconut Lavender Loaf Cake

A soft, fragrant coconut lavender loaf cake made with unsweetened coconut milk and lightly drizzled with coconut glaze. Perfect for breakfast, tea time, or as a light dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Dry Ingredients:
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 tbsp culinary lavender dried, edible
Wet Ingredients:
  • ¾ cup unsweetened coconut milk
  • ½ cup unsalted butter melted
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 tsp pure vanilla extract
  • ½ tsp coconut extract optional
Optional Coconut Glaze:
  • ½ cup powdered sugar
  • 2 –3 tbsp unsweetened coconut milk
Optional Additions:
  • Zest of 1 lime or 1 lemon for citrus twist

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and culinary lavender.
  3. Combine wet ingredients: In another bowl, mix melted butter, coconut milk, sugar, eggs, and vanilla extract until smooth.
  4. Fold dry into wet: Gently mix the dry ingredients into the wet mixture until just combined. Do not overmix. Batter should be slightly lumpy.
  5. Pour and bake: Pour batter into prepared pan. Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool slightly and glaze: Let the cake cool for 10–15 minutes. Mix powdered sugar with coconut milk to make a thin glaze and drizzle over the top.
  7. Serve and enjoy: Slice and enjoy warm or at room temperature.

Notes

  • Using unsweetened coconut milk helps balance the sweetness and highlights the lavender flavor.
  • Be careful with lavender amount; too much can taste perfumey.
  • For a citrus twist, add lime or lemon zest to the batter.
  • Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.
  • This loaf freezes well—wrap in plastic wrap and foil for up to 2 months.