Coconut-peach Layer Cake

Total Time: 2 hrs 55 mins Preparation Time: 25 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 12
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 1/4 cup sour cream
• 1 cup unsalted butter, room temperature
• 1 2/3 cups sugar
• 1 cup canned cream of coconut (such as coco lãƒâ³pez, you should be able to get this in the liquor section of most grocers)
• 4 large eggs, separated
• 2 teaspoons vanilla extract
• 3 cups sweetened flaked coconut
• 1/2 cup peach preserves
• 3 lbs peaches, peeled, cut into 1/4 to 1/2 inch-thick slices
• 1/2 cup sugar
• 2 tablespoons fresh lemon juice
• 3 cups chilled whipping cream
• 6 tablespoons canned cream of coconut
• 1 1/2 teaspoons vanilla extract
• 1 peach, peeled, thinly sliced (for garnish)

Recipe

• 1 for cake: preheat oven to 350°f.
• 2 butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
• 3 whisk flour, baking powder, and salt in medium bowl to blend.
• 4 whisk buttermilk and sour cream in small bowl.
• 5 using electric mixer, beat butter in large bowl until fluffy.
• 6 (this is important for a really light cake!) gradually beat in sugar.
• 7 beat in cream of coconut, egg yolks, and vanilla.
• 8 beat in dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions.
• 9 beat egg whites in another large bowl until stiff but not dry.
• 10 fold into batter.
• 11 divide batter between prepared pans.
• 12 bake cakes until tester inserted into center comes out clean, about 45 minutes.
• 13 cool cakes in pans on rack 10 minutes.
• 14 turn cakes out onto rack; cool completely.
• 15 maintain oven temperature.
• 16 spread flaked coconut on large baking sheet.
• 17 bake until lightly toasted, stirring once, about 14 minutes.
• 18 cool.
• 19 be sure it's toasted well enough to be pretty dry!
• 20 for filling: stir preserves in small saucepan over medium-low heat until melted.
• 21 cool slightly.
• 22 toss peaches, sugar, and lemon juice in large bowl.
• 23 add preserves and toss to combine.
• 24 for frosting: beat first 3 ingredients in large bowl until peaks form.
• 25 drain peach filling of excess juices.
• 26 cut cakes horizontally in half.
• 27 place 1 cake layer, cut side up, on platter.
• 28 top with 1/3 of peach filling.
• 29 spread 1 cup frosting over filling.
• 30 repeat layering 2 more times, then top with final cake layer, cut side down.
• 31 spread top and sides of cake with remaining frosting.
• 32 cover cake completely with toasted coconut.
• 33 refrigerate*at least* 30 minutes and up to 1 day.
• 34 this is important, or your slices won't turn out right!
• 35 fan peach slices atop center of cake before serving.