Quick and Easy Peach and Coconut Cake Pie
A simple, moist peach and coconut cake topped with preserved peaches and a glossy apricot jam glaze.
Ingredients
- 180 g unsalted butter
- 1 cup white caster sugar ( cup cca 230ml)
- 2 eggs
- 2 tsp vanilla sugar or aroma ( or 1 tsp of extract)
- 1/2 cup desiccated coconut for the dough
- 1.5 cup plain white flour (all-purpose flour)
- 3-4 preserved peaches (or apricots)
- 1 tsp lemon zest
- a few tbsp desiccated coconut for the topping
GLAZING
- 3 tbsp apricot jam
- 5-6 tbsp syrup from the tinned peach
Instructions
- Prepare the Cake Batter: Cream softened butter and sugar until light and fluffy. Use an electric mixer.Add eggs one at a time, mixing briefly after each egg.Stir in vanilla sugar and desiccated coconut, then fold in the flour gently using a spatula or wooden spoon to keep the batter light.
- Grease and flour your baking dish. Spread the batter evenly. Sprinkle with desiccated coconut, arrange chopped peaches on top, and gently press them into the batter.
- Bake at 180°C for 25-30 minutes.
- Mix peach jam with syrup from the tinned peaches and pour over the warm cake. Let the cake cool completely before serving.
Notes
- The total calories for the entire round cake are approximately 2950 kcal. Please keep in mind that the calorie count can vary depending on the specific products and brands used, so this is an estimate. I sliced the cake into 8 portions, each containing about 368 kcal.
- For more details, step-by-step photos, and useful tips to make this peach and coconut cake even easier to prepare, please see the recipe post:
Quick peach and coconut cake pie for any occasion