Summer Birthdays anyone?! This Peach Coconut Cake is the perfect summer treat that is light, fruity with lots of tropical flavour.
Ingredients for the Cake:
- 2 1/2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 3 large eggs and room temp
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional but recommended)
- 1 cup of full fat coconut milk
- 1 cup of shredded coconut
Ingredients for the Filling and Topping:
- 3-4 ripe peaches, peeled and sliced
- 1 tbsp lemon juice
- 2 tbsp sugar (optional but peaches may need it!)
- 2 cups of heavy whipping cream chilled
- 1/2 cup powdered sugar
- 1 tsp of vanilla extract
- 1/2 cup toasted shredded coconut
- 1/2 cup crushed graham crackers or vanilla wafter crumbs
Instructions:
- Preheat oven to 350 and grease and line two 8-inch round cake pans
- in a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then add vanilla and coconut extract.
- Mix in dry ingredients in three parts, alternating with coconut milk, beginning and ending with dry ingredients. Stir in shredded coconut.
- Divide batter between pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
- Toss peach slices with lemon juice and sugar (if using). Let sit for 10–15 minutes to release juices.
- Whip the Cream In a chilled bowl, beat the cream, powdered sugar, and vanilla until stiff peaks form.
- Place first cake layer on a serving plate. Spread a thin layer of whipped cream, arrange some peach slices, and sprinkle lightly with toasted coconut.
- Place the second cake layer on top. Spread whipped cream over the top and sides.
- Arrange remaining peach slices on top in a circular pattern (as in the picture).
- Sprinkle with toasted coconut and crushed graham crackers for texture.
- Chill & Serve
Refrigerate for at least 30 minutes before serving!
