Coconut-Peach Layer Cake

READY IN: 2hrs 55mins




  • 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.