Coconut-Peach Layer Cake

Name: Coconut-Peach Layer Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 651 milliliters all purpose flour; 1 teaspoon baking powder; 177 milliliters buttermilk; 59 milliliters canned sweetened cream of coconut; 4 larges eggs, separated; 2 Tbsps fresh lemon juice; 1 peach, peeled, thinly sliced; 118 milliliters peach preserves; 1 kilograms peaches, peeled, cut into 1/4- to 1/2-inch-thick slices; 1 teaspoons salt; 59 milliliters sour cream; 118 milliliters sugar; 710 milliliters sweetened flaked coconut; 237 milliliters (2 sticks) unsalted butter, room temperature; 2 teaspoons vanilla extract; 710 milliliters chilled whipping cream

Coconut-Peach Layer Cake might be just the dessert you are searching for. This recipe serves 12. One portion of this dish contains approximately 9g of protein, 48g of fat, and a total of 731 calories. A mixture of sugar, baking powder, cream of coconut, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Oven

Whisk flour, baking powder, and salt in medium bowl to blend.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Whisk buttermilk and sour cream in small bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in cream of coconut, egg yolks, and vanilla. Beat in dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions. Beat egg whites in another large bowl until stiff but not dry. Fold into batter.

Ingredients you will need

Cream Of Coconut

Buttermilk

Egg Whites

Sour Cream

Egg Yolk

Vanilla

Butter

Sugar

Equipment you will use

Hand Mixer

Whisk

Bowl

Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto rack; cool completely. Maintain oven temperature.

Equipment you will use

Oven

Spread flaked coconut on large baking sheet.

Ingredients you will need

Coconut Flakes

Spread

Equipment you will use

Baking Sheet

Bake until lightly toasted, stirring once, about 14 minutes. Cool. (Cakes and coconut can be made 1 day ahead. Cover separately with plastic wrap and let stand at room temperature.)

Ingredients you will need

Coconut

Wrap

Equipment you will use

Plastic Wrap

Oven

Stir preserves in small saucepan over medium-low heat until melted. Cool slightly. Toss peaches, sugar, and lemon juice in large bowl.

Ingredients you will need

Lemon Juice

Preserves

Peach

Sugar

Equipment you will use

Sauce Pan

Bowl

Add preserves and toss to combine.

Ingredients you will need

Preserves

Beat first 3 ingredients in large bowl until peaks form.

Equipment you will use

Bowl

Drain peach filling of excess juices.

Ingredients you will need

Peach

Cut cakes horizontally in half.

Place 1 cake layer, cut side up, on platter. Top with 1/3 of peach filling.

Ingredients you will need

Peach

Spread 1 cup frosting over filling. Repeat layering 2 more times, then top with final cake layer, cut side down.

Ingredients you will need

Frosting

Spread

Spread top and sides of cake with remaining frosting. Cover cake completely with toasted coconut. Refrigerate at least 30 minutes and up to 1 day. Fan peach slices atop center of cake before serving.

Ingredients you will need

Frosting

Coconut

Spread

Peach

* Cream of coconut is available in the liquor section of most supermarkets.

Ingredients you will need

Cream Of Coconut

Liquor