Name: Peach and coconut cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: makes 1 medium cake serving
Cuisine: Bake
Ingredients: peaches; 100 g dried peaches sliced; 250 ml orange juice; 1 orange zest only; 25 ml honey or borwn sugar; 125 g butter; 100 ml brown sugar; 3 eggs; 125 ml flour cake; 15 ml Baking powder; 2,5 ml salt; 125 ml almonds finely ground; 375 ml desiccated coconut; almond essence; 45-60 ml sugar or honey; 180 ml orange juice; 8-10 peaches dried; 230 g cream cheese; 30-45 ml icing sugar

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Ingredients (19)

	peaches
100 g	dried peaches — sliced
250 ml	orange juice
1	orange — zest only
25 ml	honey — or borwn sugar

CAKE

125 g	butter
100 ml	brown sugar
3	eggs
125 ml	flour — cake
15 ml	Baking powder
2,5 ml	salt
125 ml	almonds — finely ground
375 ml	desiccated coconut
	almond essence

SYRUP

45-60 ml	sugar — or honey
180 ml	orange juice
8-10	peaches — dried

TO FINISH

230 g	cream cheese
30-45 ml	icing sugar

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Method:

Preheat the oven to 180°C. Grease a 22cm bundt tin with nonstick spray and dust with flour.

1. Peaches: Boil the peaches, orange juice, zest and honey or brown sugar in a pot until the peaches are soft but not mushy and most of the liquid has been reduced.

2. Cake: Cream the butter and sugar until fluffy, add the eggs and beat well.

3. Sift the dry ingredients together, then add the almonds and desiccated coconut. Mix into the butter mixture, alternately with the peach mixture. Add the almond essence (if using) and transfer to the bundt tin.

4. Bake for 35 minutes or until done – a skewer inserted in the middle of the cake should come out clean.

5. Syrup: Boil all the ingredients together for 5 minutes. Set the peaches aside and drizzle the syrup over the hot cake. Let it cool in the pan then carefully transfer to a serving plate.

6. To finish: Mix the cream cheese and icing sugar. Arrange the reserved peaches on the cake and top with dollops of the sweetened cream cheese.