Coconut Peach Layer Cake Recipes

Steps:

• For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
• Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
• For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
• Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.

Steps:

• For cake: 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.
• (this is important for a really light cake!) 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.
• Be sure it's toasted well enough to be pretty dry!
• For filling: 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.
• For frosting: 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.
• This is important, or your slices won't turn out right!
• Fan peach slices atop center of cake before serving.