Things You'll Need:
- CAKE
- 2 ¾ cups all purpose flour
- 1 2/3 cups sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup canned sweetened cream of coconut (e.g. Coco Lopez)
- ¾ cup buttermilk
- 4 large eggs, separated
- ¼ cup sour cream
- 2 teaspoons vanilla extract
- 1 cup (2 sticks) butter, room temp.
- 3 cups sweetened flaked coconut
- FILLING
- ½ cup peach preserves
- 3 pounds peaches, cut into thick slices
- ½ cup sugar
- 2 tablespoons fresh lemon juice
- FROSTING
- 3 cups chilled whipping cream
- ¼ cup plus 2 tablespoons canned sweetened cream of coconut
- 1 ½ teaspoons vanilla extract
- 1 peach, peeled, thinly sliced
- Pam Kitchen Spray
- Flower Whisk
- Medium Bowl
- Electric Mixer
- Large Baking Sheet
- Small Saucepan
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Step 1
FOR CAKE: Step one in making your Coconut Peach Layer Cake with this recipe is to preheat oven to 350*.
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Step 2
Step two in cooking your Coconut Peach Layer Cake with easy recipes like this one, is to spray with Pam and flour two 9-inch round cake pans.
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Step 3
Whisk flour, baking powder, and salt in medium bowl to blend.
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Step 4
Whisk buttermilk and sour cream in small bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar.
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Step 5
Beat in cream of coconut, egg yolks, and vanilla. Beat in dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions.
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Step 6
Beat egg whites in another large bowl until stiff but not dry. Fold into batter.
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Step 7
Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack; cool completely.
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Step 8
Spread flaked coconut on large baking sheet. Bake until lightly toasted, stirring once, about 14 minutes. Cool.
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Step 9
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.
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Step 10
The final step to make Coconut Peach Layer Cake with this recipe is to make the cakes frosting.
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Step 11
FOR FROSTING: Beat 1st three 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 two 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. Fan peach slices atop center of cake before serving.
