Tanglewood Lavender Fog Layer Cake with Coconut Cream Frosting

While we try to stay as warm as possible during this harsh winter storm, turning on the oven to bake a cake seems like the tastiest solution! Here we made a classic layer cake flavored with Lavender Fog and freshly grated orange zest. An airy coconut cream frosting adds a light finish that’s not too sweet, just right.

Lavender Fog Cake with Coconut Cream Frosting 

Serves 4-8

For the cake 

380 grams all purpose flour 

2 teaspoons baking powder 

1 teaspoon salt

230 grams unsalted butter, softened to room temperature

200 grams granulated sugar (coconut sugar also works here and offers a lightly sweetened flavor)

75 grams brown sugar 

3 Tablespoons + 1 teaspoon freshly grated orange zest 

4 eggs, room temp

3/4 cup Tanglewood Lavender Fog Concentrate, room temp 

1/4 cup milk, room temp 

1/2 cup chocolate chunks (optional)

For the frosting 

1/2 cup (115 grams) cream cheese 

3/4 cup coconut cream, cold, solids only

1/4 cup (30 grams) powdered sugar, sifted

2 teaspoons Tanglewood Lavender Fog Concentrate


Prepare two round 6- or 8-inch cake pans with parchment paper and grease them with butter or oil. Set aside.

Preheat your oven to 350 degrees F.

Whisk together the dry ingredients in a medium bowl and set aside.

In the bowl of a stand mixer, whip together the butter and sugars until light and fluffy. With the mixer on medium, add in the orange zest and eggs, one at a time. Add the dry ingredients in two batches, alternatively with the milk and Lavender Fog mixture until just combined. Fold in the chocolate chunks if you choose.

Evenly distribute the batter into both prepared cake pans. Bake the cakes for 25-35 minutes depending on your oven’s settings.

Allow the cakes to cool down completely before adding the frosting.

Make the frosting by whisking the cream cheese till light and fluffy. Add in the cold coconut cream and continue to whisk. Slowly add the sifted powdered sugar until smooth. Add the Lavender Fog. 

Once the cake layers are completely cooled, invert one layer onto a cake stand or cake plate. Frost the top with 3-4 tablespoons of the frosting. Then top with the remaining cake layer and frost the rest of the cake. Enjoy with a hot Lavender Fog latte!