The peach and coconut cake is a soft and delicate dessert, perfect for a tasty and nourishing breakfast or snack. A versatile batter without butter that you can enrich with your favorite or seasonal fruit. In this case, peaches and coconut pair perfectly. Besides arranging them in a rosette, if you like, you can also add some small diced peaches into the batter. Instead of milk, for taste or intolerance, you can use good coconut milk that will make your cake even more aromatic and flavorful. Below, let’s see together how to prepare this delicious soft peach and coconut cake at home:
More recipes with peaches:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Seasonality: Spring, Summer
Ingredients
- 3 eggs
- 1 9/16 cups type 00 flour (Italian-style) (about 190 g)
- 5 tbsp frumina (wheat starch) (about 40 g)
- 1/2 cup plus 1 tbsp brown sugar (or granulated (about 120 g))
- 1 cup desiccated/shredded coconut (rapè) (about 80 g)
- 1/2 cup vegetable (seed) oil (about 120 ml)
- 2/3 cup milk (about 150 ml (use coconut milk if desired))
- zest of 1/2 lemon
- 1 packet baking powder (for cakes) (about 2 1/4 tsp)
- a pinch of salt
- 3 nectarines (peaches)
Steps
Start by whisking the whole eggs in a bowl with the sugar and a pinch of salt until you obtain a pale and frothy mixture.
Gradually add the oil and milk while continuing to mix. Also add the grated zest of half a lemon and the shredded coconut.
Sift the flour mixed with the frumina and the baking powder directly over the mixture, in several additions, gently folding everything together with a spatula.
Once you have a smooth, lump-free batter, transfer it to a buttered and floured 8.7–9.5 inch (22–24 cm) cake pan and level the surface well.
Arrange the peach slices on top of the cake in a rosette, cutting them into slices not too thick. Sprinkle with a little granulated sugar and bake at 180°C (356°F).
Bake the cake in a preheated static oven for about 45 minutes, always performing the classic skewer test—the skewer should come out completely dry.
After removing it from the oven and letting it cool completely, the soft peach and coconut cake is ready to be enjoyed.
To give it an extra touch, melt 1–2 tablespoons of peach jam in a small saucepan with a few drops of lemon juice and 1 tablespoon of water. Bring to a boil, remove from the heat and brush the still-warm cake with the glaze. Decorate with grated coconut. Let cool and serve.Bon appétit and… see you at the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
