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Ingredients
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Main Ingredients
Method
Instructions
- 1
Prepare the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2
Infuse Coconut Milk
In a small saucepan, heat the coconut milk over low heat. Add in the dried lavender buds and fresh rosemary leaves. Let it simmer for about 10 minutes to infuse the flavors. Remove from heat and strain the mixture to remove the herbs.
- 3
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and salt.
- 4
Combine Wet Ingredients
In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the infused coconut milk and vanilla extract.
- 5
Combine and Bake
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 6
Cool and Serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve as is or with a light frosting, if desired.
