Name: Coconut-Peach Layer Cake
Yield: Makes 12 servings
Ingredients: 2 3/4 cups all purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup buttermilk; 1/4 cup sour cream; 1 cup (2 sticks) unsalted butter, room temperature; 1 2/3 cups sugar; 1 cup canned sweetened cream of coconut (such as Coco López)*; 4 large eggs, separated; 2 teaspoons vanilla extract; 3 cups sweetened flaked coconut; 1/2 cup peach preserves; 3 pounds peaches, peeled, cut into 1/4- to 1/2-inch-thick slices; 1/2 cup sugar; 2 tablespoons fresh lemon juice; 3 cups chilled whipping cream; 1/4 cup plus 2 tablespoons canned sweetened cream of coconut; 1 1/2 teaspoons vanilla extract; 1 peach, peeled, thinly sliced

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Coconut-Peach Layer CakeMark Thomas

Cream of coconut is added to the batter and the whipped cream frosting. You can make and chill the cake up to one day ahead.

Recipe notes

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