Peach and coconut cake

Recipe from: 1/9/1997 12:00:00 AM
Ingredients 14
Servings 0
Time

Ingredients

  • CAKE
  • 315
    ml
    self-;raising flour
  • 200
    ml
    castor sugar
  • 125
    ml
    coconut
  • 2
    ml
    baking powder
  • 190
    ml
    soft butter
  • 3
    extra-;large eggs
  • 2
    firm peaches, skinned, stoned and finely chopped
  • ICING
  • 160
    ml
    soft butter
  • 750
    ml
    icing sugar
  • 1
    extra-;large egg
  • 5
    ml
    vanilla essence
  • 125
    ml
    coconut
 

Method

 
Preheat the oven to 160 ºC (325 ºF). Spray a 20 cm loose-bottomed cake tin with non-stick spray and line with baking paper. Sift the self-raising flour in a bowl and add the castor sugar, coconut and baking powder. Add the butter and eggs and beat until well blended. Fold in the finely chopped peaches. Turn the batter into the prepared cake tin. Bake for 1 1/2 hours or until golden brown on top and a testing skewer comes out clean when inserted into the centre of the cake. To make the icing, cream the butter until light and fluffy. Sift in small quantities of the icing sugar at a time while beating continuously. Beat in the egg and vanilla essence. Stir in the coconut. Cut the cake in half horizontally, spread one half with the icing and sandwich the two halves together. Decorate with the remaining icing sugar and a few peach slices if desired. Makes a small cake.
 

Read more on: bake  |  fruit
 

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