Tropical Coconut & Peach Cake

Ingredients

Cake batter

  • 1 x 410 g can Rhodes Peach Halves in Syrup
  • 250 g (1 C) butter, softened
  • 375 ml (1½ C) caster sugar
  • 4 eggs
  • 375 g (2 ½ C) self-raising flour
  • 500 ml (2 C) desiccated coconut

Peach Icing

  • 250 g (1 C) butter
  • 500 ml (2 C) icing sugar
  • 30 ml (2 T) reserved peach puree (see recipe below)
  • 15 -30 ml (1 -2 T) milk
  • to decorate: 250 ml (1 C) desiccated coconut, lightly toasted

Method

  1. Puree the Rhodes Peach Halves together with the syrup and set aside.
  2. Using an electric mixer, beat the butter and caster sugar together until pale and creamy.
  3. Add the eggs one at a time, beating well between each addition.
  4. Sift the flour.
  5. Measure out 190 ml (¾ C) of the peach puree.
  6. Add the flour to the egg mixture alternating with the peach puree.
  7. Fold in the coconut.
  8. Spoon the batter into a cake pan that has been sprayed with non-stick spray and lined bottom and sides with baking paper.
  9. Smooth the top.
  10. Bake the cake in an oven preheated to 170˚C for 1 hour or until a skewer inserted into the middle comes out clean.
  11. Cool.
  12. To make the peach icing, beat the butter until pale and creamy.
  13. Sift the icing sugar and beat into the butter until smooth.
  14. Beat in the reserved peach puree.
  15. Use the milk to adjust the consistency of the icing if required.
  16. Ice the cooled cake on the sides and the top with the peach icing.
  17. To decorate, sprinkle the toasted coconut over the icing.

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