Peach Cake With Coconut
Deliciousness on a plate. If you are a peach lover, then no matter the season this recipe is for you. You can substitute fresh peaches for frozen, or canned. And, if you don't enjoy coconut, leave it out, it will not detract from this delicious tasting cake. Serve with vanilla ice cream or a dollop of chantilly cream. The cake needs to be presented baked side up. If you don’t have a spring form baking pan or one with a movable bottom, you can create a sling using parchment paper. You can also, turn the cake out onto a plate, and then flip it onto your serving plate. I used the sling method.
Equipment
- Stand or hand mixer with bowl
- Spatula
- 8” cake pan
- 1 14” piece of parchment paper
- 1 8” parchment round
- 2 large mixing bowl
- 1 small mixing bowl
- Measuring cup
- Measuring spoons
- 1 Large sieve
- 1 wire cooling rack
- 1 small sieve
Ingredients
- 1½ cups all-purpose flour 180g
- 1½ tsp baking powder
- pinch salt
- ¾ cup unsalted butter room temperature 170g
- 1 cup granulated sugar 200g
- 2 large eggs beaten room temperature
- 1/4 cup sour cream room temperature 60g
- 1/2 cup coconut flakes optional
- 2 tsp vanilla extract
- 1 tsp almond or lemon extract
- 2 cups ripe peaches peeled, pitted, and sliced or chopped (400g) or 16oz frozen peaches defrosted, drained, and sliced (425g) or 24oz canned peaches drained very well (680g).
- 2 tbsp granulated sugar
- 2 tsp powdered sugar
Instructions
- Preheat the oven to 350°F.
Prepping Baking Pan
- Fold parchment paper in half vertically to form a long column. Cut along the folded crease line to make two 18” columns. Fold each column vertically again.
- Grease the 8-inch round cake pan with butter or baking spray. Put the two vertical parchment columns into the cake pan to form a cross, +.
- Make sure you have enough parchment paper overhanging. You’ll need the overhanging parchment paper to remove the cake from the pan. Put the round parchment on top of the cross. Note: The weight of the cake batter will hold everything in place.
Making The Cake
- In a medium mixing bowl, whisk together the flour, baking powder, and salt and set aside.
- In a small bowl, beat room temperature eggs until combined. Set aside.
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
- Add the sugar and beat for 5 minutes or until light and fluffy. Add the 1/2 of the beaten eggs, mix thoroughly and scrape down the bowl. Beat well after each addition of egg, scraping the bowl, so the mixture is thoroughly incorporated.
- Add the sour cream, vanilla and almond extracts and beat well. Scrape down the sides of the bowl making sure everything is thoroughly incorporated.
- Turn mixer off and add the flour and coconut flakes to the mixture. Turn the mixer back on using the lowest speed and beat just until combined. Fold in 3/4 of the peaches and reserve the rest for the top of the cake.
- Spread the batter into the prepared cake pan. Place the reserved peaches on top of the cake and gently push them into the batter so they are partially submerged.
- Sprinkle the top of the cake all over with 2 tbsp of sugar. On the countertop, tap the cake pan 3-4 times to release any air pockets.
- Bake for 75 minutes or until a wooden pick inserted into the center comes out clean. Let cool for 10-15 minutes before removing from the cake pan.
- Holding the four pieces of parchment paper, lift the cake and place on the cooking rack. Gently slice the parchment columns from underneath the cake.
- Allow the cake to cool completely, then using a small sieve give a light dusting of powdered sugar.
- Serve on its own or with whipped cream, chantilly cream or a scoop of vanilla or coconut ice cream.
- Store covered in the refrigerator for 3-4 days, or on the countertop for 1 day.
Video
Notes
Substitutions
For fresh peaches you can peel or leave the skins on make sure that they are ripe, but not overripe. Peaches that are too soft will not work well in this recipe. You can slice or dice the peaches for the batter and topping.
Frozen Or Canned Peaches
When using frozen peaches allow them to defrost in a colander or a sieve suspended over a bowl. I do this step the day before, but you can do this a couple of hours in advance. Make sure they are fully defrosted and have come up to room temperature.
Canned peaches. I ALWAYS use glass jar canned peaches. On the countertop, I drain all the syrup from the peaches by pouring them into a large sieve suspended over large bowl for 2 hours or longer.
Room Temperature Ingredients
Room temperature ingredients help prevent over mixing the batter causing your cake to be dense.
Extra Sugar
Sprinkling the top of the cake with extra sugar will create a crispy, golden top. This not only adds texture to the cake, but adds to the overall eye appeal.
Other Types Of Stone Fruit
This recipe works well with fresh plums, nectarines, pear, pluots, apricots and mangos. Note: Fruit needs to be ripe, but cannot be overripe. It’s better if the fruit is just a tad underripe, especially if substituting with mangos or pears. Pears are not a stone fruit, but because of their texture will work well in this recipe. Try to use varieties like D’Anjou, Bosc, and Concorde.
Coconut
Coconut is optional, but, it adds another background flavor, and texture to the cake.
Nutrition
Serving: 8ServingsCalories: 434kcalCarbohydrates: 53gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 96mgSodium: 255mgPotassium: 135mgFiber: 2gSugar: 32gVitamin A: 770IUVitamin C: 2mgCalcium: 70mgIron: 2mg
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