Quick peach and coconut cake pie for any occasion 🇦🇺

Easy Peach and Coconut Cake is a simple, moist cake made with desiccated coconut, topped with preserved peach pieces and a glossy glaze of apricot jam and peach syrup. 🍑🥥

Recipe Intro

The original recipe calls for apricots, but I swapped them with peaches, my favourite. Also, peaches are naturally juicier than apricots, making them a better choice for this cake. They have more flavour, whereas apricots can sometimes taste a bit bland.
The cake was perfectly moist, soft, and delicious, with the peaches adding a lovely sweetness. It was easy to make, and the desiccated coconut gave the base a great texture.

Peach and Coconut Cake Pie Essential Ingredients

• peaches – Use tinned apricots or peach pieces, slices or halves.

For the dough

• butter – Use unsalted
• sugar – Use white caster or granulated sugar
• flour – White, all-purpose flour
• vanilla – Best with vanilla pod or extract, if not available use vanilla sugar or aroma
• eggs
• desiccated coconut
• lemon zest

For the glaze:

• jam – Buy apricot or peach jam.
• fruit syrup – Use the syrup from the tinned peaches

How to make Peach and Coconut Cake

1. Cake batter

• Cream the soft butter and sugar together until light and fluffy. It’s easiest to do this with an electric mixer.

• Add the eggs one at a time, mixing briefly after each egg. Then add the vanilla sugar, lemon zest and desiccated coconut, and mix for a few more seconds until everything is combined and fluffy.

• Fold in the flour using a spatula or wooden spoon (an electric mixer can make the cake dense) Mix gently until everything is well combined to keep the cake light and airy.

2. Assemble the cake and bake

• Prepare your baking dish by greasing it with oil and lightly dusting it with flour. Then, add the cake batter and spread it evenly.
• Cut the peaches ( or apricots) into small pieces or slices
• Sprinkle a thin layer of desiccated coconut over the batter, then arrange the fruit on top, pressing it gently into the batter. You can press the fruit down a bit more and add extra pieces if you prefer a more fruity cake or topping.
• Bake at 180°C for 25-30 minutes

3. Glazing

• Once baked, remove the cake from the oven and let it cool for a few minutes.
• While it’s cooling, mix the peach jam with some syrup from the tinned peaches, then pour the mixture over the warm cake for a moist, glossy finish.
• Let the cake cool completely before serving. It’s even better the next day, perfectly moist and bursting with peach flavour! The longer it sits, the more the flavours develop, making it even more irresistible.

Recipe Card