Coconut-Peach Layer Cake
Coconut-Peach Layer Cake is a popular dessert during summer celebrations and is often served at backyard parties and picnics.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Coconut-Peach Layer Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the flour mixture to the butter mixture, alternating with coconut milk. Fold in the chopped peaches and shredded coconut.
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Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
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Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
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Once the cakes have cooled, spread whipped cream on top of one cake layer. Place the second cake layer on top and frost the entire cake with whipped cream.
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Garnish with fresh peach slices.
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Refrigerate for at least 1 hour before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 48g16%
- Sugars 36g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
