It’s the last week of August and things are just peachy around here in the saltandserenity kitchen with this Ethereal Coconut Peach Layer Cake.
I know that some of you are in a hurry to get to all things pumpkin spiced, but slow down for a minute please. The markets here in Ottawa are still brimming with peaches, corn and tomatoes, so just relax and enjoy. Pumpkins can wait their turn.
The combination of peach and coconut is an unusual but very delicious one. Considering that both are members of the drupe family, it makes sense.
This triple layer cake, created by bake from scratch is an impressive beauty. Plush layers of coconut cake are filled with juicy peaches and fluffy vanilla buttercream. Toasted shards of coconut cover the sides for an extra burst of coconut flavour.
Watch how it all comes together:
Tips for Success for baking Ethereal Coconut Peach Layer Cake:
- The recipe calls for cake flour, which has a lower protein content than all purpose flour and makes a more tender cake. No cake flour on hand, no problem. Make your own cake flour by combining all-purpose flour with some cornstarch. (The exact amounts are in the recipe). Cornstarch adds tenderness and lowers the overall protein content of the all-purpose flour, making a finer, more even crumb on your cake.
- Brush cake layers with a peach simple syrup. The extra time taken to make the simple syrup will reward you with a lush and moist cake.
- Use full fat coconut milk please. This is not the time to save calories.
Coconut Peach Cake
Ingredients
Peach Simple Syrup
- 1 medium peach, peeled, pitted and sliced into 8 wedges
- 100 grams granulated sugar
- 120 grams water
Cake
- 340 grams unsalted butter, room temperature removed from fridge 1 hour before baking
- 400 grams granulated sugar
- 3 large eggs room temperature
- 437 grams cake flour or 382 grams all purpose flour plus 55 grams cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal Kosher salt or 1/4 teaspoon Morton's Kosher salt
- 180 grams coconut milk
- 120 grams buttermilk
- 1 1/2 teaspoons vanilla bean paste or vanilla extract
- 3 medium peaches, peeled, pitted and cut into 1/4 inch thick wedges
American Buttercream
- 567 grams unsalted butter, room temperature removed from fridge 1 hour before using
- 1365 grams icing sugar, sifted
- 240 grams 35% whipping cream
- 2 teaspoons Diamond Crystal Kosher salt or 1 teaspoon Morton's Kosher salt
Garnish
- 120 grams coconut flakes, toasted
Instructions
Peach Simple Syrup
- In a medium saucepan, heat all ingredients over medium heat until sugar is dissolved. Remove from heat, and let cool. Using a blender, food processor or immersion blender, blend until mixture is smooth. Refrigerate in an airtight container for up to 2 weeks.
Cake
- Preheat oven to 350°F. Butter and flour 3 (9-inch) round cake pans. Line bottom of pans with parchment paper; butter and flour pans again.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a small bowl, stir together coconut milk and buttermilk. With mixer on low speed, gradually add flour mixture to butter mixture alternately with coconut milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Beat in vanilla. Divide batter among prepared pans.
- Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Brush layers with Peach Simple Syrup.
American Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, 5 to 6 minutes. Reduce mixer speed to low. Gradually add confectioners’ sugar, cream, and salt, beating until smooth. Use immediately.
Assemble Cake
- Place 2 cups American Buttercream in a piping bag fitted with a medium round tip. Pipe a ½-inch-thick layer of buttercream around edge of one cake layer. Spread buttercream within border. Layer half of peaches in center, gently pressing into buttercream and ensuring border is higher than peaches. Repeat layers once. Top with remaining cake layer. Spread a thin layer of American Buttercream on top and sides of cake. Freeze for 30 minutes. Spread remaining American Buttercream on top and sides of cake. Press toasted coconut into sides of cake. Cover and refrigerate for up to 4 days.
Notes
Recipe created by Bake From Scratch Magazine.
If you don’t have cake flour on hand, you can make your own by adding some cornstarch to all purpose flour. See amounts in recipe.
Nutrition
Calories: 1189kcalCarbohydrates: 152gProtein: 7gFat: 64gSaturated Fat: 42gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 186mgSodium: 774mgPotassium: 205mgFiber: 3gSugar: 127gVitamin A: 1944IUVitamin C: 2mgCalcium: 68mgIron: 1mg
Tried this recipe?Let us know how it was!
