Name: Peach and coconut cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 315.00 ml flour self-raising; 200.00 ml castor sugar; 125.00 ml coconut; 2.00 ml Baking powder; 190.00 ml butter soft; 3.00 eggs extra-large; 2.00 peaches skinned, stoned, finley chopped; 160.00 ml butter soft; 750.00 ml icing sugar; 1.00 eggs extra-large; 5.00 ml vanilla essence; 125.00 ml coconut

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Ingredients (12)

CAKE

315.00 ml	flour — self-raising
200.00 ml	castor sugar
125.00 ml	coconut
2.00 ml	Baking powder
190.00 ml	butter — soft
3.00	eggs — extra-large
2.00	peaches — skinned, stoned, finley chopped

ICING

160.00 ml	butter — soft
750.00 ml	icing sugar
1.00	eggs — extra-large
5.00 ml	vanilla — essence
125.00 ml	coconut

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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.