Description
A delightful Peach Coconut Cream Cake that combines the sweetness of peaches with a creamy coconut frosting, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- 1 cup diced peaches, fresh or canned and well drained
- 2 cups sliced peaches, fresh or canned and drained (for filling)
- ¼ cup brown sugar (for filling)
- 1 tablespoon cornstarch (for filling)
- 1 tablespoon lemon juice (for filling)
- ½ teaspoon vanilla extract (for filling)
- 8 oz cream cheese, softened (for frosting)
- ½ cup unsalted butter, softened (for frosting)
- 1½ cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- ½ teaspoon coconut extract, optional (for frosting)
- ½ cup shredded sweetened coconut (for frosting)
- ½ cup all-purpose flour (for topping)
- ¼ cup brown sugar (for topping)
- 3 tablespoons unsalted butter, melted (for topping)
- ½ cup shredded coconut (for topping)
Instructions
- Preheat oven to 350°F. Grease and line two 8-inch round cake pans.
- Whisk together flour, baking powder, and salt.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Add the dry ingredients alternately with milk and sour cream. Mix just until combined. Fold in the diced peaches.
- Divide batter between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Combine peaches, brown sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat for 4–6 minutes, stirring until thickened. Remove from heat and stir in vanilla. Cool completely.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and coconut extract. Fold in shredded coconut.
- Mix flour, brown sugar, melted butter, and coconut until crumbly. Spread on a baking sheet and bake at 350°F for 8–12 minutes, stirring once, until golden. Cool.
- Place one cake layer on a serving plate. Spread with coconut cream frosting and add a layer of peach filling.
- Place the second cake layer on top. Frost the top and sides with the remaining coconut cream.
- Spoon additional peach filling over the top and generously sprinkle with the toasted coconut crumble.
- Refrigerate for at least 1 hour before slicing.
Notes
- Ensure peaches are well-drained to avoid a soggy cake.
- For a richer flavor, use fresh peaches when in season.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg