- 2 3/4 cup all purpose flour
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup canned sweetened cream of coconut (such as Coco López)*
- 2 teaspoons vanilla extract
- 3 cups sweetened flaked coconut
- 3 pounds peaches, peeled, cut into 1/4- to 1/2-inch-thick slices
- 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
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, and salt in medium bowl to blend. Whisk buttermilk and sour cream in small bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in cream of coconut, egg yolks, and vanilla. Beat in dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions. Beat egg whites in another large bowl until stiff but not dry. Fold into batter.
Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto rack; cool completely. Maintain oven temperature.
Spread flaked coconut on large baking sheet. Bake until lightly toasted, stirring once, about 14 minutes. Cool. DO AHEAD Cakes and coconut can be made 1 day ahead. Cover separately with plastic wrap and let stand at room temperature.
Stir preserves in small saucepan over medium-low heat until melted. Cool slightly. Toss peaches, sugar, and lemon juice in large bowl. Add preserves and toss to combine.
Beat first 3 ingredients in large bowl until peaks form.
Drain peach filling of excess juices. Cut cakes horizontally in half. Place 1 cake layer, cut side up, on platter. Top with 1/3 of peach filling. Spread 1 cup frosting over filling. Repeat layering 2 more times, then top with final cake layer, cut side down. Spread top and sides of cake with remaining frosting. Cover cake completely with toasted coconut. Refrigerate at least 30 minutes and up to 1 day. Fan peach slices atop center of cake before serving.
Coconut Peach Cobbler Recipe
The Utah peaches are still going strong. Thank goodness. Because I feel like I haven’t taken proper advantage of them this year, which is a shame, because if you are a regular reader, you’ll already know that I think that Utah has pretty much the best peaches. Ever.
I’ve enjoyed my fair share this year straight from my hand, but as far as actually cooking or baking with them, I’ve pretty much failed. But just a couple of days ago, after looking at some gorgeous peaches sitting on my counter, I had a craving for peach cobbler. And this peach cobbler recipe is the first one that popped into my head.
Since I am not one to ignore my cravings, I checked the pantry to make sure I had all the ingredients I needed on hand, and decided to make this peach cobbler recipe, even though I was knee deep in other recipes that I was trying to finish up. It was a crazy busy day in the kitchen, but totally worth it since this was my reward.
I originally posted this recipe over at the Cafe Zupas website a few years ago. But after making it again, and falling in love with it all over again, I just knew that I had to share it here with all of you.
This recipe takes a traditional peach cobbler recipe and gives it a coconut twist. Almond extract is my secret ingredient for fruit cobblers, and combining the peach with the almond and then the coconut – it is magic.
You can eat this cold or room temperature, but my favorite is to eat it when it’s warm with a scoop of vanilla ice cream. When the ice cream melts into the cobbler, it gives it a whole new layer of flavor with the creamy vanilla.
This is definitely a peach cobbler recipe that you want to try before summer is over!
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Cupcakes- oil or butter
I am hosting a baby shower and I have a bit of a conundrum concerning one of the desserts. I currently have a favorite coconut peach layer cake recipe that I want to convert into cupcakes because I have a whole spread of other desserts like cookies and scones and cream puffs that I figure people will be more apt to eat something in a cupcake form rather than cut a whole piece of layer cake. Anyway, here are my questions.
1. Do you think I should use a combination of oil and butter or straight butter?
Oil is 100% fat to butter's 80% so I would modify and swap out about a quarter of the volume butter for oil (not olive even though, yes, it is supposed to keep baked goods more most than say vegetable because I don't like the flavor of even light olive oil in my cakes). There are tons of arguments that oil makes a harsher crumb, but I figure that a combo would give a good balance considering both moisture and denseness. Then again, this recipe makes for a pretty dense cake even considering using cake flour because of the sour cream, buttermilk, and coconut cream, so is it really worth it to risk using the oil in an already dense recipe? So basically, just looking for some educated opinions because I am hopelessly indecisive.
2. Should I bake the peaches in with the cupcakes or fill it post?
Just don't know the better option in terms of flavor. I would lightly flour the peaches to account for sinking. Or the other option is to cut a cone out of the top and fill with the peach filling.
Clearly I am probably over-analyzing all this but any help would be appreciated. Thanks!
Easy Cake Mix Peach Upside-Down Cake
When you hear the words "upside-down cake," they are usually in the context of a pineapple and maraschino cherry confection. But you can make the classic dessert with other types of fruit, including peaches, plums, and pears can be used.
This peach upside-down cake is fast and easy to prepare because it starts with a cake mix. The irresistible dessert is soaked with sweet fruit juices and topped with caramelized brown sugar for a moist treat. It can be baked in one rectangular cake pan or two 8-inch round cake pans.
How did the upside-down cake become embedded in the culinary repertoire of nearly every home cook? Bakers have been cooking cakes "upside-down" in cast-iron skillets and flipping them out onto a serving platter for hundreds of years, but it wasn't until the mid-1800s that they got the name "spider cakes" because the cast-iron skillets were known as "spiders."
With the advent of canned fruit by the Dole company in the early 20th century, in particular, pineapple cut into perfect rings, the upside-down cake really took off. Topped with maraschino cherries for a pop of color, canned fruit became the convenient, preferred way to make upside-down cakes.
Slow Cooker Coconut Peach Cobbler
Update 6/20/2016: Thanks so much for stopping by! This Coconut Peach Cobbler was in need of a little facelift for flavor, consistency, and cooking purposes. In other words, the original recipe just wasn’t cutting it, especially in the texture department. As a result, I’ve made a few updates, which sweeten up the topping and improve its consistency and flavor. Coconut flour alone wasn’t working so I brought in almond flour to help!
- If you’re looking for a classic fruit cobbler recipe with a crumbly biscuit topping, unfortunately you won’t find it here.
- If you’re looking for a wholesome, paleo-friendly version with the consistency of a cake saturated with a warm peach compote, you’ve come to the right place! Think dump cakes!
- Since this is a crockpot dish, the peaches will release liquid as they cook down, and this liquid doesn’t evaporate. I recommend using a slotted spoon to serve the cobbler. Also, serving it in bowls will help contain the ice cream and any excess peach juice and meld all the luscious flavors together.
- Don’t forget to add a little liquid gold AKA almond extract to the batter. It gives the topping a boost of rich, nutty flavor.
Original post: I’d like to introduce you to my latest cooking obsession: Coconut flour! This isn’t the first coconut flour recipe I’ve posted. I did sneak a bit of it in this totally addicting Banana Coconut Cashew Granola, but I’ve never talked about what makes this flour a healthy alternative to your standard all-purpose flour.
Coconut flour is basically finely ground coconut meat with a slightly grainy texture. It has somewhat of a sweet taste and when used in baking, it yields a sponge-y, cake-like texture, which makes it perfect for baking quick breads, bars, and even making pancakes. And the best part? Coconut flour is grain free, gluten-free, paleo-friendly and rich in fat, fiber, and protein. Healthy desserts, here we come!
Since I started baking with coconut flour back in April, I’ve probably made at least 2 banana breads a month and a couple microwave cake mugs each week! But with peaches in their prime, I think it’s time to venture into new coconut flour territory with this Slow Cooker Peach Coconut Cobbler. First, a couple more notes about coconut flour:
- It’s super absorbent! It will soak up those eggs in a flash. Stir the batter until everything is thoroughly combined and the clumps are gone!
- 1:1 substitutions with other flours won’t work!
- I use Bob’s Red Mill Coconut Flour (<– Amazon affiliate link). It can be pricey in the grocery store, so check Amazon for a better deal!
And while we’re on the subject of flour, the honorable mention award goes to almond flour (<– Amazon affiliate link) for giving this cobbler a true cake-like consistency.
The prep time is about 10 minutes. Slice and season the peaches. Separately mix the wet and dry ingredients, combine, and spoon the batter over the peaches. And then, as a wise man once said, set it and forget it!
In a few hours, this dessert will infuse your home with the aroma of sweet peaches and the warm scent of cinnamon. When ready to serve, use a slotted spoon to scoop out the cobbler because there will be a lot of excess juice from the peaches.
The texture will be a bit different from the standard cobblers you’re probably used to. Instead of a crispy, biscuit-like texture, the topping soaks up all the wonderful peachy sauce, creating the consistency of a warm and comforting cake. Add a dollop of whipped coconut cream or ice cream over the top for a silky, velvety finish!
Looking for more peach recipes? Check these out:
Throughout the month of August, I’m sharing a variety of peach recipes on the blog. Thanks so much to Bob’s Produce Ranch for providing the delicious peaches. Not only does Bob’s Produce stock the best Colorado peaches, but they also pride themselves in providing the freshest produce around. If you live in the Twin Cities, be sure to check out this local gem and see for yourself why this store is considered a year around indoor farmer’s market.
Note: This post contains affiliate links, which means I receive a small commission if you make a purchase using any of the links.
Place the pans on a cooling rack for 15 minutes. Then, loosen each cake by going around it with a knife. Invert the pans onto the cooling racks to remove the cakes. Allow the cakes to cool for an hour or two.
Place one cake on a plate or cake stand. Spread frosting on top of the cake. Place the second cake securely on top of the first cake. Spread frosting on top of the second cake and smooth it gently across the top and over the sides until the entire cake is completely frosted. You can use canned frosting, homemade buttercream or a boiled frosting.
No-Bake Coconut Cheesecake
This No-Bake Coconut Cheesecake cheesecake is a simple variation of my favorite no-bake cheesecake filling. The addition of toasted coconut in the filling and on top makes for a coconut lover&rsquos dream!
I&rsquove always been a big, big fan of coconut. But toasted coconut is even better. It&rsquos such a simple step to add even more flavor to this cheesecake. If you need a refresher or just want some tips for toasting coconut, be sure to read How to Toast Coconut.
While I refer to this as a no-bake cheesecake, I do like to bake the crust briefly to help it hold together better and to give it a little bolder flavor. But you can absolutely skip those few minutes in the oven if you just don&rsquot want to heat up the kitchen any more than necessary. I&rsquove included directions for both methods in the recipe so you can just go with your preference.
Another point of preference is the crust. I like to use vanilla wafers for the crust, but feel free to use a different cookie if you like. Graham crackers, shortbread, chocolate wafers, or most any kind of crisp cookie should work for making the crust. If you do use a different cookie, be sure to measure by volume instead of weight, as different cookies will not weigh the same.
You can make this cheesecake in a 9-inch pie pan or a 9-inch tart pan with a removable bottom. I find these kinds of desserts easier to serve when they&rsquore made in a tart pan, so I tend to go that route versus a pie pan. Just know that either way works, so use what you have.
I happily give away the vast majority of the things I make, but I must say that it was hard to part with this wonderful cheesecake. But I was strong and secured a single slice for myself and shared the rest. I&rsquom the lone coconut lover in my house, so it&rsquos far too dangerous to have the whole cheesecake just beckoning me from the refrigerator!
4-Ingredient Slow Cooker Coconut Cake (VIDEO)
4-Ingredient Slow Cooker Coconut Cake
What are your favorite rituals? Life goes thick and thin in cycles, and at this point I’m old enough to recognize when it’s time to hunker down through a thin space. Busyness, fatigue, grief, stress, depression — so many things can pull at us until all we can focus on is putting one foot in front of the other. When things thin out for me, I brace for the exhaustion and stock my cupboards with moments of contentedness in preparation the leanness to come.
Part of doing so is shoring up certain rituals. My morning workout give me a sense of mastery that I can use to tackle the rest of the day. A few minutes sitting at the coffee shop before work means I’ll be more present when I arrive. Some soft music at the beginning of each class brings a welcome dose of mindfulness to me and to my students. A few minutes of meditation before bed settles me down.
So what are your rituals? The little things you add into your routine that give you peace, joy, or comfort?
If simple desserts make the cut, I offer you this 4-Ingredient Slow Cooker Coconut Cake. I’m on a drop-dead-easy kick, in case you couldn’t tell. This coconut cake is just as ugly as can be, just like its pumpkin cake cousin, but it’s so velvety, buttery, and delectable. The texture is just like bread pudding. If you’re into coconut (and want to throw your dessert in a slow cooker a few hours before dinner and be done), this needs to be next on your list to try. Want to see how it’s made? Here’s a little video recipe I made you:
Pecan PieCrust1 (18.25 ounce) box yellow cake mix1/2 cup (1 stick) butter1 eggPreheat oven to 350 degrees F.Set aside 2/3 cup of the cake mix for use in the filling.Melt butter, then stir in cake mix and egg. Bake for 15 minutes.Filling3 eggs1/2 cup brown sugar1 1/2.
Pineapple Coconut Dessert1 large can crushed pineapple1 cup shredded coconut1 (18.25 ounce) box white or yellow cake mix1/2 cup (1 stick) butter, meltedPreheat oven to 350 degrees F.Pour pineapple into buttered 9-inch square cake pan sprinkle with coconut. Spread dry.
Not so with this coconut peach pie.
It&rsquos crust is made from gluten free almond and coconut flours, and instead of processed white sugar, I used coconut sugar and honey for sweetening. It&rsquos a delightful treat that won&rsquot make you miss traditional crusts!
The crust doesn&rsquot really &ldquoroll out&rdquo, you have to press it in with your fingers. I would suggest using wet hands to keep it from sticking. This also means that the top isn&rsquot as &ldquopretty&rdquo as traditional pies, but I guarantee the flavor is still all there!
Another great thing about this coconut peach pie is that it is dairy free, gluten free, and paleo friendly! Just add a glass of almond or coconut milk on the side, and you have a dessert that will keep your tastebuds so happy!