Imagine a dessert that captures the essence of summer in every single bite - a luscious cake that combines the juicy sweetness of ripe peaches with the tropical richness of coconut. This Fresh Peach and Coconut Cream Cake is not just a recipe; it's a culinary journey that transforms simple ingredients into a masterpiece that will have your family and friends begging for seconds. Whether you're hosting a backyard barbecue or craving a slice of pure indulgence, this cake promises to be the star of any gathering.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh peaches, sliced
- 1 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the butter mixture, alternating with coconut milk. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in 1/2 cup of shredded coconut into the batter, reserving the remaining coconut for topping.
- Arrange the fresh sliced peaches in a decorative pattern at the bottom of the prepared cake pan. Pour the cake batter evenly over the peaches.
- Sprinkle the remaining shredded coconut on top of the batter, creating a beautiful textured surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then carefully invert onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired, and serve. The cake can be enjoyed at room temperature or slightly warm.
- For best results, store the cake covered at room temperature for up to 3 days, or refrigerate for extended freshness.
Tips
- Choose perfectly ripe peaches for maximum flavor - look for fruits that are fragrant and give slightly when gently pressed.
- Ensure your butter is truly softened but not melted for the perfect cake texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake light and fluffy.
- For an extra touch of luxury, toast the shredded coconut before adding to enhance its nutty flavor.
- Use a toothpick or cake tester to check doneness - it should come out clean with just a few moist crumbs.
- Let the cake cool completely before serving to allow flavors to fully develop and set.
- For a more decadent version, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 70mg
