COCONUT-PEACH LAYER CAKE

[Guest guest]

COCONUT-PEACH LAYER CAKE

 

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.

 

Cake

2 3/4 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup buttermilk

1/4 cup sour cream

1 cup (2 sticks) unsalted butter, room temperature

1 2/3 cups sugar

1 cup canned sweetened cream of coconut (such as Coco

López)*

4 large eggs, separated

2 teaspoons vanilla extract

 

3 cups sweetened flaked coconut

 

Filling

1/2 cup peach preserves

3 pounds peaches, peeled, cut into 1/4- to

1/2-inch-thick slices

1/2 cup sugar

2 tablespoons fresh lemon juice

 

Frosting

3 cups chilled whipping cream

1/4 cup plus 2 tablespoons canned sweetened cream of

coconut

1 1/2 teaspoons vanilla extract

 

1 peach, peeled, thinly sliced

 

For cake:

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.

 

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.

 

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.)

 

For filling:

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.

 

For frosting:

Beat first 3 ingredients in large bowl until peaks

form.

 

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.

 

Makes 12 servings.

 

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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