Peaches & Cream Cake

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recipe by Drop

  • Time icon
    Total Time
    2hrs 0mins
  • Serves icon
  • Calories icon
based on 3 ratings

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

recipe updated Oct 8, 2019


  • Egg white icon
    Egg white
    4 (120g)
  • All purpose flour icon
    All purpose flour
    350g (about 2¾ cups)
  • Baking powder icon
    Baking powder
    1½ tsp
  • Salt icon
    1 pinch
  • Unsalted butter icon
    Unsalted butter
    227g (about 1 cup)
  • Granulated sugar icon
    Granulated sugar
    270g (about 1¼ cups)
  • Egg yolk icon
    Egg yolk
    4 (80g)
  • Coconut milk icon
    Coconut milk
    100ml (½ cup)
  • Buttermilk icon
    350ml (1½ cups)
  • Unsweetened shredded coconut icon
    Unsweetened shredded coconut
    50g (about ½ cup)
  • Orange juice icon
    Orange juice
    2 tbsp (30ml)
  • Orange icon
    1 (200g)
  • Honey icon
    50g (about 2½ tbsp)
  • Peach icon
  • Heavy cream icon
    Heavy cream
    500ml (2⅛ cups)
  • Powdered sugar icon
    Powdered sugar
    30g (about 4 tbsp)
  • Coconut cream icon
    Coconut cream
    188g (about ½ cup)
  • Flaked coconut icon
    Flaked coconut
    ½ cup (about 50g)


  • kCook icon Stand mixer
  • kCook icon Spatula
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Medium bowl
  • kCook icon Medium roasting dish
  • kCook icon Large mixing bowl
  • kCook icon Large mixing bowl
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl
  • kCook icon Round pan - 9 x 2"

Step preview

  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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