Peach Lemon Cake with Coconut & Honey
Prep time: 20 mins | Bake time: 45–50 mins | Yield: 1 9-inch round cake
Ingredients
For the Cake Batter:
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3 large eggs
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Pinch of salt
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150g (¾ cup) granulated sugar
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1 tsp vanilla extract
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100ml sunflower oil (or melted butter)
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120ml whole milk
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250g all-purpose flour
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12g baking powder
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1 large lemon (zest and 2 tbsp juice)
The Topping and Filling:
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2–3 large peaches (fresh or drained canned slices)
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50g shredded coconut (unsweetened)
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3 tbsp liquid honey (for drizzling)
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Optional: Powdered sugar for dusting
Instructions
1. Prepare the Oven and Pan
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Preheat your oven to 180°C (350°F).
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Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
2. Whisk the Wet Ingredients
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In a large mixing bowl, combine the 3 eggs, pinch of salt, 150g sugar, and vanilla extract.
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Use an electric mixer to beat the mixture for 3–5 minutes until it is pale, thick, and has doubled in volume.
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Slowly stream in the 100ml oil and 120ml milk while whisking on low speed. Stir in the lemon zest and juice.
3. Combine with Dry Ingredients
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Sift the 250g flour and 12g baking powder into the wet mixture.
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Using a spatula, gently fold the dry ingredients in until just combined. Be careful not to over-mix, as this can make the cake dense.
4. Assemble the Layers
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Pour the batter into your prepared pan and smooth the top.
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Arrange your peach slices in a decorative pattern over the batter.
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Sprinkle the 50g shredded coconut evenly over the top of the peaches and batter.
5. Bake to Perfection
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Place the cake in the center of the oven and bake for 45–50 minutes.
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The cake is done when the top is golden brown and a skewer inserted into the center comes out clean.
6. The Honey Glaze
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While the cake is still hot from the oven, drizzle the 3 tbsp of honey evenly over the top. The warmth will help the honey soak into the coconut and peaches, creating a moist, glossy finish.
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Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
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Dust with powdered sugar right before serving if desired.
Pro-Tips for Success
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The Coconut: If you prefer a toasted flavor, you can toast the shredded coconut in a dry pan for 2 minutes before sprinkling it on the cake.
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Peach Prep: If using fresh peaches that are very juicy, toss them in a teaspoon of flour before placing them on the batter. This prevents them from sinking to the bottom of the pan.