SwissBake® Innovative Baking Solutions

LAVENDER BERRY CAKE WITH COCONUT GANACHE RECIPE

22 Feb 2025

Bake a fragrant Lavender Berry Cake with SwissBake® mix & coconut ganache! Moist, floral, and fruity—perfect for any occasion. Try this easy recipe today

22 Feb 2025

Bake Temp 160℃

Mixing Time 3-4 mins

Bake Time 25-30 mins

Prep Time 40 mins

PRODUCT SPOTLIGHT

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.

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