Coconut Lavender Bundt Cake with Bourbon Peaches

coconut peaches 2

Let me begin with the optional ingredient, Bourbon Peaches. I’m saying optional because everyone doesn’t like boozy desserts. For me, yes please! The peaches I had picked up from the farmers market were about to go south and I couldn’t let that happen. Yes, I could have put them in the freezer but I think they were happier swimming in a Southern Comfort bath. Like who wouldn’t? I had enough peaches to fill one quart mason jar and enough liquor to cover them. So they sat in total darkness blissful, happy and submerged in bourbon for three weeks.

peaches coconut cake 1

Right after the fourth of July I was on a roll with baking in anticipation of sweltering heat which didn’t arrive as I would have liked it to. My family has a different take on what’s hot and what’s not; literally and figuratively. To me, 85 is hot. Anything below that is comfortably warm and the temperature is always right for a bundt cake. For this cake I’ve combined some ingredients that may seem odd, but they all learned how to get along and play well together. Bourbon peaches, coconut and lavender cordial. Trust me it works. If it doesn’t work for you, pour a shot or two of that peachy bourbon and all will be right with the world.

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Recipe adapted from 


5.0 from 1 reviews
Coconut Bundt Cake with Bourbon Peaches
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16
The combination of coconut milk and lavender cordial combine for a pleasant and unique flavor. The bourbon peaches are optional but give the cake more a bit more depth.
  • 2 cups all-purpose flour
  • ¾ cup butter, softened
  • ¾ cup coconut milk, unsweetened
  • ½ cup shredded coconut, unsweetened
  • 1 ¾ cups sugar
  • 1 TBS vanilla extract
  • 1 TBS lavender cordial
  • ¾ tsp baking powder
  • ¼ tsp salt
  • Glaze
  • 1 cup powdered sugar
  • 1 TBS vanilla extract
  • 1 TBS lavender cordial
  • Bourbon Peaches, optional
  1. Preheat over to 325°.
  2. Prepare a 12 cup bundt pan for nonstick baking.
  3. In a mixing bowl, mix softened butter and sugar together until fluffy.
  4. In a separate small bowl, mix together flour, salt, baking powder, and shredded coconut.
  5. Add eggs, one at a time into creamed butter and sugar mixture and mix well.
  6. Alternately add flour. coconut milk, vanilla and lavender cordial beginning and ending with flour.
  7. Stir in unsweetened coconut
  8. Pour batter into prepared pan and bake for 75 minutes or until cake tests done.
  9. Allow cake to cool in pan on a rack for 10 minutes.
  10. Prepare glaze by adding 1 TBS vanilla and lavender cordial to powdered sugar.
  11. If mixture is too thick add 1 TBS warm water at a time until it reaches the right consistency for pouring or brushing on the cake.
  12. Serve with Bourbon Peaches if desired.
Notes for Bourbon Peaches: Peel, pit and slice 4 medium sized ripe peaches and place in a mason jar. Cover with bourbon, I used Southern Comfort and let sit in a cool dark place for at least one week. Use as desired.


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  1. says

    I don’t know if I could wait 1-3 weeks to dive into those bourbon peaches! What a delicious pairing with your beautiful Bundt!

  2. says

    Well, who on earth wouldn’t want it boozy??!?!?! Gimme EVERYTHING boozy!!!! :-) I’m pretty sure I could slurp back a bowl of those peaches on their own!!!

    Lavender and coconut….love ’em both! I wish I could easily find freshly shaved coconut here in the Midwest. Not easy. As for lavender, I’ve just begun to grow it and hope it will flourish in the coming years so that I can make some nice baked goods with it. I’m unfamiliar with “lavender cordial” as an ingredient. What the heck is that and where does it come from?!??!!!

    • says

      I’m with you on boozy desserts. I remember way back in the day when we would always make rum cakes for Christmas. Talk about getting your drink on! The lavender cordial was from the East India Company and it has a very light but distinct floral flavor.