Easy Peach Cake with a Hint of the Tropics
Transport your taste buds to a tropical getaway with this Easy Peach Cake with a Hint of the Tropics! Bursting with the juicy sweetness of peaches and a subtle infusion of coconut milk, this one-bowl wonder blends simplicity with a touch of exotic flair. A sprinkle of shredded coconut and a zesty kick of lime zest elevate the flavor profile, making every bite a delightful balance of sweet and tangy. Perfectly golden and moist, this cake is layered with fresh or canned peaches for a stunning presentation that tastes as good as it looks. Ready in under an hour, this crowd-pleaser is the ultimate dessert for summer brunches, casual gatherings, or a midweek tropical escape—perfectly finished with a dusting of powdered sugar for that extra touch of elegance.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.75 cups Granulated sugar
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Coconut milk
- 2 cups Fresh or canned peaches (sliced)
- 0.5 cups Sweetened shredded coconut
- 1 teaspoons Lime zest
- 2 tablespoons Powdered sugar (for garnishing, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan. Optionally, line the bottom with parchment paper for easy removal.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low and gradually add the dry ingredients, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the shredded coconut and lime zest to the batter using a spatula.
Pour half of the batter into the prepared pan and spread evenly. Arrange half of the sliced peaches on top of the batter in an even layer.
Pour the remaining batter over the peaches and spread evenly. Arrange the remaining peach slices decoratively on top of the batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Optional: Before serving, dust the cake with powdered sugar for a touch of sweetness and garnish.
Nutrition Facts
Calories |
2724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1556 mg | 68% | |
| Total Carbohydrate | 390.7 g | 142% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 230.6 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 158 mg | 12% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1139 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
