Coconut-Peach Layer Cake

This cake is amazing, but a lot of work. It is really worth the time. (cook time includes minimum refrigeration time and the time needed to toast the coconut!)

• Ready In: 2 hrs 55 mins
• Serves: 12

Ingredients

• Cake

• 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 unsalted butter, room temperature
• 1 2⁄3 cups sugar
• 1  cup  canned cream of coconut (such as Coco López, You should be able to get this in the liquor section of most grocers)
• 4  large eggs, separated
• 2  teaspoons vanilla extract
• 3  cups sweetened flaked coconut

• Filling

• 1⁄2 cup  peach preserves
• 3  lbs  peaches, peeled, cut into 1/4 to 1/2 inch-thick slices
• 1⁄2 cup sugar
• 2  tablespoons fresh lemon juice

• Frosting

• 3  cups  chilled  whipping cream
• 6  tablespoons  canned cream of coconut
• 1 1⁄2 teaspoons vanilla extract
• 1  peach, peeled, thinly sliced (for garnish)

Directions

1. For cake: Preheat oven to 350°F.
2. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
3. Whisk flour, baking powder, and salt in medium bowl to blend.
4. Whisk buttermilk and sour cream in small bowl.
5. Using electric mixer, beat butter in large bowl until fluffy.
6. (this is important for a really light cake!) Gradually beat in sugar.
7. Beat in cream of coconut, egg yolks, and vanilla.
8. Beat in dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions.
9. Beat egg whites in another large bowl until stiff but not dry.
10. Fold into batter.
11. Divide batter between prepared pans.
12. Bake cakes until tester inserted into center comes out clean, about 45 minutes.
13. Cool cakes in pans on rack 10 minutes.
14. Turn cakes out onto rack; cool completely.
15. Maintain oven temperature.
16. Spread flaked coconut on large baking sheet.
17. Bake until lightly toasted, stirring once, about 14 minutes.
18. Cool.
19. Be sure it's toasted well enough to be pretty dry!
20. For filling: Stir preserves in small saucepan over medium-low heat until melted.
21. Cool slightly.
22. Toss peaches, sugar, and lemon juice in large bowl.
23. Add preserves and toss to combine.
24. For frosting: Beat first 3 ingredients in large bowl until peaks form.
25. Drain peach filling of excess juices.
26. Cut cakes horizontally in half.
27. Place 1 cake layer, cut side up, on platter.
28. Top with 1/3 of peach filling.
29. Spread 1 cup frosting over filling.
30. Repeat layering 2 more times, then top with final cake layer, cut side down.
31. Spread top and sides of cake with remaining frosting.
32. Cover cake completely with toasted coconut.
33. Refrigerate*at least* 30 minutes and up to 1 day.
34. This is important, or your slices won't turn out right!
35. Fan peach slices atop center of cake before serving.