To make the crust, combine all ingredients except for the oils in a bowl.

Add coconut and vegetable oil and knead until a crumbly dough forms.

Reserve 1/4 of the dough for the topping and form the remaining dough into a disk.

Wrap in foil and place in the fridge for 30 minutes.

Preheat oven to 200°C (400°F). Grease a round pie or tart pan with a diameter of 28 cm (11 inches).

Roll the dough out between two sheets of plastic foil and press into the bottom and the edges of the pan.

For the filling combine jam and lavender buds. (If the jam is very thick you can heat it for easier handling.)

Pour into the crust and form the reserved dough into large crumbs.

Distribute on top of the cake.

Bake for 35 minutes and let cool completely before removing from the pan.