Coconut-Peach Layer Cake
From mystic_river1 15 years ago
- 75 minutes to make
- Serves 12
This Coconut-Peach Layer Cake from BonApetit is a dream in the making. Lovely to look at and heaven to eat. Cream of coconut is added to the batter and the whipped cream frosting. You can make and chill the cake up to one day ahead. Read more ----------------------------------- See less
Ingredients
- 2 3/4 cups all purpose flour shopping list
- 1 teaspoon baking powder shopping list
- 1/2 teaspoon salt shopping list
- 3/4 cup buttermilk shopping list
- 1/4 cup sour cream shopping list
- 1 cup (2 sticks) unsalted butter, room temperature shopping list
- 1 2/3 cups sugar shopping list
- 1 cup canned sweetened cream of coconut (such as Coco López)* shopping list
- 4 large eggs, separated shopping list
- 2 teaspoons vanilla extract shopping list
- 3 cups sweetened flaked coconut shopping list
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- Filling shopping list
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- 1/2 cup peach preserves shopping list
- 3 pounds peaches, peeled, cut into 1/4- to 1/2-inch-thick slices shopping list
- 1/2 cup sugar shopping list
- 2 tablespoons fresh lemon juice shopping list
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- frosting shopping list
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- 3 cups chilled whipping cream shopping list
- 1/4 cup plus 2 tablespoons canned sweetened cream of coconut shopping list
- 1 1/2 teaspoons vanilla extract shopping list
- 1 peach, peeled, thinly sliced shopping list
How to make it
- PreparationFor cake:
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- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, and salt in medium bowl to blend. 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.
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- 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.
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- Spread flaked coconut on large 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.)
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- For filling:
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- Stir preserves in small saucepan over medium-low heat until melted. Cool slightly. Toss peaches, sugar, and lemon juice in large bowl. Add preserves and toss to combine.
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- For frosting:
- Beat first 3 ingredients in large bowl until peaks form.
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- Drain peach filling of excess juices. Cut cakes horizontally in half. Place 1 cake layer, cut side up, on platter. Top with 1/3 of peach filling. Spread 1 cup frosting over filling. Repeat layering 2 more times, then top with final cake layer, cut side down. 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.
- * Cream of coconut is available in the liquor section of most supermarkets.
The Rating
Reviewed by 5 people-
JOYMARIE THAT IS SO BEAUTIFUL GREAT JOB THERE
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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another awesome one,my dear.......great cake for a celebration....yummy..........:}
mumtazcatering
in Gauteng loved it
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Stunning and delicious (no doubt) - I want it! Now. Heh. Thanks, Joymarie hon - I'll be trying this out and I know it will impress.
lunasea
in Orlando loved it
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