• Preheat oven to 350°. Line two 10" round cake pans with parchment rounds (or grease with coconut oil). Melt the coconut oil then set it aside; wait for the oil to cool to room temperature before using it.
• Combine flour, baking powder and salt together in a large bowl and set aside.
• In a separate bowl, cream butter and sugar together; then, add eggs, coconut oil, milk, water, and vanilla extract and whisk to combine.
• Last, combine wet and dry ingredients with an electric mixer, then the pour batter evenly into cake pans.
• Bake cakes for 30-35 minutes or until a toothpick comes out clean. Wait 10 minutes or so, then carefully invert cakes onto a cooling rack and wait for them to cool completely before icing.

for the simple syrup:

• While cakes are cooling, make the syrup. Add all ingredients to a saucepan and bring mixture to a boil, then reduce to a simmer and simmer for 10 minutes, using a wooden spoon to break down the blackberries. After 10 minutes, pour mixture through a fine mesh strainer, saving the syrup and discarding the blackberries and lavender. Set syrup aside.

for the icing:

• Whisk whipping cream for approximately 4 minutes or until stiff peaks form. Then, add the sugar and mascarpone and whisk again for another minute before adding in the blackberry lavender syrup. The icing should be soft and fluffy like whipped cream.

to assemble:

• Set one of the cakes on your cake stand, then place a dollop of icing on top and use a rubber spatula to smooth icing out, then place a second cake on top and repeat this process. Feel free to add toasted almonds and/or blackberries on top of the top cake for added flavor and texture. Slice and enjoy!