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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Cake
  • 2 cups - flour
  • 1 1/2 cups - coconut flakes
  • 1 teaspoons - baking powder
  • pinchs - salt
  • 1 cups - butter, at room temperature
  • 1/2 cups - sugar
  • 3 - eggs
  • 1/2 teaspoons - vanilla extract
  • 1 cups - milk
  • Topping
  • 4 tablespoons - peach jam
  • 3/4 cups - coconut flakes
  • Directions:

    Heat oven to 350 degrees F. Spray 9-inch round cake pan with baking spray.

    In a bowl, combine flour, coconut flakes, baking powder and salt; set aside.

    In another bowl, combine butter and sugar, beating with electric mixer until fluffy. Add eggs, one at a time, beating well. Add vanilla and slowly add dry mixture and milk. Blend for 1 minute at medium speed.

    Turn batter into treated pan and bake for 45-50 minutes (do not open oven during the first 15 minutes). After 40 minutes, test with a toothpick in center. When it comes out clean, remove cake from oven and allow to sit for 1 minute; then transfer to a plate.

    Spoon jam into a small bowl and mix with a fork to give it a soft and even consistency. While cake is still hot, spread with jam on top and sides. Cover top and sides of cake with coconut flakes.

    Allow to cool before slicing.

    Brief Description

    Native to Cairo, Fahima Khan makes this cake to keep her family traditions alive here in Texas. Coconut cake topped with drizzled peach jam and coconut flakes.

    Main Ingredient:

    flour

    Category:  Cakes

    Cuisine:  Middle Eastern

    Prep Time: 20 min
    Cook Time: 50 min

    Source

    360 West Magazine

    Posted By:

    mcarr

    Posted On:

    November 1, 2015

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