Peaches & Cream Cake
Serves
8
Total Time
2hrs
Calories
1017
A moist cake with layers of roasted peaches and sweet coconut whipped cream. This is one to eat with a fork!
- All purpose flour350 g
- Baking powder8 g
- Salt1 pinch
- Unsalted butter225 g
- Granulated sugar270 g
- Egg yolk4
- Coconut milk100 g
- Buttermilk350 g
- Unsweetened shredded coconut50 g
- Orange juice2 tablespoons
- Orange1zest of
- Honey50 g
- Peach1 kghalved
- Heavy cream500 g
- Powdered sugar30 g
- Coconut cream190 g
- Flaked coconut50 gtoasted
- Egg white4
Ingredients
- 1. Pre-heat oven - 170°C
- 2. Prepare 2 clean round pans with parchment paper
- 3. Whisk egg whites until stiff
- 4. Add all purpose flour, baking powder and salt to a clean large mixing bowl
- 5. Whisk briefly
- 6. Add unsalted butter and granulated sugar to a clean large mixing bowl
- 7. Cream together
- 8. Add egg yolk and coconut milk to the batter
- 9. Whisk until combined
- 10. Add one third of dry ingredients to batter
- 11. Mix in buttermilk to the batter
- 12. Mix the rest of dry ingredients into batter
- 13. Add unsweetened shredded coconut to the batter
- 14. Fold the egg whites
- 15. Transfer batter to 2 round pans
- 16. Bake until golden brown - 40 min, 170°C
- 17. Let cool completely
- 18. Add orange juice and orange to a clean medium bowl
- 19. Mix in honey and peach
- 20. Mix briefly
- 21. Transfer fruit to medium roasting dish
- 22. Bake until soft - 35 min, 170°C
- 23. Let cool
- 24. Add heavy cream to a clean large mixing bowl
- 25. Mix in powdered sugar
- 26. Whip well
- 27. Fold coconut cream into the frosting
- 28. Cut cake into halves
- 29. Assemble
- 30. Sprinkle with flaked coconut
- 31. Slice
Method
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