Peaches & Cream Cake

by

Drop

POSTED Mon, 8 August 2016

Serves

8

Total Time

120 MINS

Calories

1017

A moist cake with layers of roasted peaches and sweet coconut whipped cream. This is one to eat with a fork!

recipe-image

    INGREDIENTS


  • Egg white icon
    Egg white

    4 (about 120 g)

  • All purpose flour icon
    All purpose flour

    350 g (about 2 ¾ cups)

  • Baking powder icon
    Baking powder

    8 g (about 1 ⅝ tsp)

  • Salt icon
    Salt

    1 pinch (about 0.38 g)

  • Unsalted butter icon
    Unsalted butter

    227 g (about 1 cup)

  • Granulated sugar icon
    Granulated sugar

    270 g (about 1 ¼ cups)

  • Egg yolk icon
    Egg yolk

    4 (about 80 g)

  • Coconut milk icon
    Coconut milk

    100 g (about 100)

  • Buttermilk icon
    Buttermilk

    350 g (about 1 ½ cups)

  • Unsweetened shredded coconut icon
    Unsweetened shredded coconut

    50 g (about ½ cup)

  • Orange juice icon
    Orange juice

    2 tbsp (about 33 g)

  • Orange icon
    Orange

    1 (about 200 g)zest of

  • Honey icon
    Honey

    50 g (about 2 ⅜ tbsp)

  • Peach icon
    Peach

    1 kg (about 7 ¼)halved

  • Heavy cream icon
    Heavy cream

    500 g (about 2 cups)

  • Powdered sugar icon
    Powdered sugar

    30 g (about 3 ⅞ tbsp)

  • Coconut cream icon
    Coconut cream

    187.5 g (about ½ cup)

  • Flaked coconut icon
    Flaked coconut

    50 g (about ½ cup)toasted

    METHOD


  • 1. Pre-heat oven - 170°C
  • 2. Prepare 2 clean round pans with parchment paper
  • 3. Add egg white to a clean medium bowl
  • 4. Whisk until stiff
  • 5. Add all purpose flour, baking powder and salt to a clean large mixing bowl
  • 6. Whisk briefly
  • 7. Add unsalted butter and granulated sugar to a clean large mixing bowl
  • 8. Cream together
  • 9. Add egg yolk and coconut milk to the batter
  • 10. Whisk until combined
  • 11. Add one third of dry ingredients to batter
  • 12. Mix in buttermilk to the batter
  • 13. Mix the rest of dry ingredients into batter
  • 14. Add unsweetened shredded coconut to the batter
  • 15. Fold egg whites into batter
  • 16. Transfer batter to 2 round pans
  • 17. Bake until golden brown - 40 min, 170°C
  • 18. Let cool completely
  • 19. Add orange juice and orange to a clean medium bowl
  • 20. Mix in honey to the fruit
  • 21. Add peach to the fruit
  • 22. Mix briefly
  • 23. Transfer fruit to medium roasting dish
  • 24. Bake until soft - 35 min, 170°C
  • 25. Let cool
  • 26. Add heavy cream to a clean large mixing bowl
  • 27. Mix in powdered sugar to the frosting
  • 28. Whip well
  • 29. Fold coconut cream into the frosting
  • 30. Cut cake into halves
  • 31. Assemble
  • 32. Sprinkle with flaked coconut
  • 33. Slice

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