Ingredients
LAVENDER BERRY CAKE
CAKE MIX 1000 GMS
FRESH EGGS 500 GMS
WATER 240 GMS
VEGETABLE OIL 50 GMS
COCONUT GANACHE
WHITE CHOCOLATE 500 GMS
COCONUT CREAM 100 GMS
HEAVY CREAM 400 GM
DESICCATED COCONUT 50 GMS
BUTTER 30 GMS
Method
Lavender Berry Cake
1. In a planetary mixer fitted with a whisk attachment, combine Lavender Berry Cake Mix, fresh eggs, and water.
2. Mix at slow speed for 1 minute, scrape the bowl, and continue mixing at medium speed for 3–4 minutes.
3. Scrape the batter, add vegetable oil, and mix at slow speed for 1 minute.
4. Pour the batter into greased cake tins.
5. Bake in a preheated oven at 160°C for 25–30 minutes, or until a skewer inserted in the center comes out clean.
6. Allow the cakes to cool (cooling time: 60 minutes).
Coconut Ganache
1. Heat coconut cream & Heavy Cream in a saucepan until just below boiling.
2. Pour the hot cream over chopped white chocolate in a mixing bowl. Let it sit for 1 minute, then whisk until smooth.
3. Add butter and mix until the ganache is glossy.
4. Fold in desiccated coconut and let it cool at room temperature for 10 minutes.
5. Refrigerate for 30 minutes until slightly thickened for piping or spreading.
Assembly & Finishing
1. Place one cake layer on a cake board. Spread a layer of coconut ganache evenly over the top.
2. Repeat with the second layer, ensuring an even coat of ganache.
3. Apply the remaining ganache to the top.
4. Chill the cake for 15 minutes before slicing and serving.
