Ingredients
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Cake
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3 cups all-purpose Flour
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1 tablespoon Baking Powder
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½ teaspoon Kosher Salt
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1 cup Coconut Milk
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2 teaspoons Vanilla Extract
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2 sticks Unsalted Butter
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2 cups Sugar
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3 large Egg
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Filling
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3 Peach
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¼ cup Sugar
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1 teaspoon freshly squeezed Lemon Juice
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1 tablespoon Cornstarch
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1-½ tablespoons Peach Brandy
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Frosting
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2 sticks Unsalted Butter
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2 teaspoons Vanilla Extract
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5 cups confectioners’ Sugar
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1 to 2 tablespoons Milk
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7 ounces sweetened shredded Coconut
Directions
Steps
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1
Done
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Preheat oven to 350 degrees F. Spray 2 (9-inch) or 3 (8-inch) cake pans with nonstick baking spray and insert parchment sheets. |
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2
Done
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CakeMix together the flour, baking powder, and salt in a medium bowl. In a measuring cup, combine the milk and vanilla. Set both aside. |
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3
Done
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In the bowl of a stand mixer, cream the butter until it turns pale yellow. Add the sugar and continue beating until thoroughly mixed. Add the eggs, 1 at a time, beating well after each addition and scrape down the sides of the bowl. |
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4
Done
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Add the flour mixture to the butter mixture, 1 cup at a time, alternating with the milk. Scrape down sides again. Pour into prepared pans. |
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5
Done
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Bake for 30–35 minutes, until a cake tester inserted into the center comes out clean. Cool in pan for 20 minutes; then invert onto wire racks and let cool completely. Remove parchment sheets. |
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6
Done
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FillingCombine the peaches, sugar, and lemon juice in a medium saucepan over medium heat. Bring to a simmer, reduce heat, and let simmer for 15 minutes. In a small bowl, mix the cornstarch and brandy. Add to peaches, stir, and simmer until thick. Let cool. |
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7
Done
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FrostingAdd the butter and vanilla into the bowl of a stand mixer; cream until thoroughly combined and pale yellow. Lower speed and slowly add the sugar until incorporated. Increase mixer speed and beat until smooth. At this point, the frosting may appear a little stiff or dry. Add milk, a little at a time, until frosting is at the proper spreading consistency. |
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8
Done
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To assemble the cake, use a serrated knife to cut off any domes or humps on your cooled cakes. Put 1 layer on a cake plate and spread with filling, staying about ½ inch from the edges of the cake. If you have 3 layers, repeat with a second layer and more filling, topping with the third layer. Do not put filling on the top layer. |
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9
Done
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Frost the top of the cake and then the sides. Finish the cake by covering top and sides with shredded coconut. Garnish with additional sliced peaches if desired. |
