COCONUT-PEACH LAYER CAKE
Categories Cake Milk/Cream Mixer Fruit Dessert Bake Peach Coconut Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 22
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, and salt in medium bowl to blend. Whisk buttermilk and sour cream in small bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in cream of coconut, egg yolks, and vanilla. Beat in dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions. Beat egg whites in another large bowl until stiff but not dry. Fold into batter.
- Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto rack; cool completely. Maintain oven temperature.
- Spread flaked coconut on large baking sheet. Bake until lightly toasted, stirring once, about 14 minutes. Cool. (Cakes and coconut can be made 1 day ahead. Cover separately with plastic wrap and let stand at room temperature.)
- For filling:
- Stir preserves in small saucepan over medium-low heat until melted. Cool slightly. Toss peaches, sugar, and lemon juice in large bowl. Add preserves and toss to combine.
- For frosting:
- Beat first 3 ingredients in large bowl until peaks form.
- Drain peach filling of excess juices. Cut cakes horizontally in half. Place 1 cake layer, cut side up, on platter. Top with 1/3 of peach filling. Spread 1 cup frosting over filling. Repeat layering 2 more times, then top with final cake layer, cut side down. Spread top and sides of cake with remaining frosting. Cover cake completely with toasted coconut. Refrigerate at least 30 minutes and up to 1 day. Fan peach slices atop center of cake before serving.
- Cream of coconut is available in the liquor section of most supermarkets.
PEACH CAKE WITH SOUR PEACH FROSTING
A peachy cake gets its fruity flavor from peach gelatin and peach candies and its ease in prep from a cake mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of two 8- or 9-inch round cake pans (do not use cooking spray); lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter between pans.
- Bake 8-inch rounds 32 to 37 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In 2-cup microwavable bowl or measuring cup, stir 1 box gelatin into 1/4 cup water. Microwave uncovered on High about 1 minute 30 seconds or until mixture boils, stirring 2 to 3 times to dissolve gelatin. In large bowl, beat gelatin mixture, powdered sugar, butter, lemon juice and 2 teaspoons water on low speed until frosting is thick but spreadable. (Add additional 1 teaspoon water if needed to make frosting spreadable.)
- On serving plate, place 1 cake, rounded side down. Spread with 1/2 cup frosting. Drop 2 drops red food color and 1 drop yellow food color on frosting on cake; swirl with spatula to create deep orange. Top with second cake, rounded side up. Reserve 1/2 cup frosting. Frost side and top of cake with remaining frosting. Add 1 or 2 drops red and yellow food colors to reserved frosting. Swirl around cake. Sprinkle with granulated sugar. Decorate with peach candies. Cut cake gently with serrated knife. Store loosely covered.
Nutrition Facts : Calories 500, Carbohydrate 83 g, Cholesterol 75 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 66 g, TransFat 0 g
PEACH CAKE II
This is a recipe that my mother gave me several years ago, and we enjoy it often. I use canned peaches, but fresh would be nice.
Provided by Barbara
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
- Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 23.6 g, Cholesterol 23.3 mg, Fat 11.5 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 158.7 mg, Sugar 15.4 g
PEACH-GLAZED CAKE
"After tasting this cake, guests always ask for a second slice...and the recipe," writes Samantha Jones from her kitchen in Morgantown, West Virginia. "Everyone is surprised when they learn this dessert is so easy to make. I often garnish servings with pear slices instead of peaches."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place pears in a blender, cover and process until pureed. Transfer to a large bowl; add the cake mix and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a microwave-safe bowl, heat 1/2 cup of peach preserves, uncovered, on high for 45-60 seconds or until melted. Slowly brush over warm cake. Cool completely. , Slice cake; top with peaches. Melt remaining preserves; drizzle over top.
Nutrition Facts : Calories 304 calories, Fat 5g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 291mg sodium, Carbohydrate 61g carbohydrate (42g sugars, Fiber 1g fiber), Protein 3g protein.
FRESH COCONUT CAKE WITH ICING
Mother had entered this in Burnt Offerings (published 1982). It reminded me of her making this once when I was very young.
Provided by Ambervim
Categories Dessert
Time 1h21m
Yield 1 Cake
Number Of Ingredients 16
Steps:
- CAKE:.
- Preheat oven to 350.
- Cream butter and sugar. Beat egg yolks in one at a time. Add vanilla.
- Sift cake flour and re-sift with baking powder and alt.
- Combine milks.
- Add sifted ingredients to butter mixture in 3 parts, alternately with milks.
- Beat egg whites stiff. Fold mix in by hand.
- Pour into three greased 9 inch cake pans.
- Bake 30 minutes.
- ICING:.
- Combine all ingredients, except vanilla and coconut in top of a double boiler. Blend well. Then, place over rapidly boiling water and beat constantly with rotary beater for 6 minutes.
- Reove from fire and add vanilla.
- Spread sparingly between layers and sprinkle with fresh coconut.
- Secure layers with toothpicks.
- Ice whole cake and garnish with coconut.
Nutrition Facts : Calories 6596.4, Fat 232.4, SaturatedFat 148.6, Cholesterol 1169.2, Sodium 3817.2, Carbohydrate 1075.5, Fiber 6.5, Sugar 779.2, Protein 68.8
PEACH CAKE
Make and share this Peach Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 1h5m
Yield 12-14 serving(s)
Number Of Ingredients 8
Steps:
- combine cake mix, pudding, eggs, water and oil.
- pour into a lightly greased 13x9" baking pan --
- pour peaches over cake mix,.set aside.
- combine sugar, cream cheese and 5 tbls of reserved peach juice -- beat till smooth --
- pour over peaches and bake at 350* for 50 minutes.
Nutrition Facts : Calories 555.2, Fat 31.6, SaturatedFat 8.2, Cholesterol 92.2, Sodium 464.9, Carbohydrate 64.1, Fiber 1.5, Sugar 47.8, Protein 6
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