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Peach Lemon Cake with Coconut and Honey
Ingredients
- For the Cake Batter:
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- 3 large eggs
- Pinch of salt
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- 150 grams (3/4 cup) sugar
- 150 ml (2/3 cup) vegetable oil
- 150 ml (2/3 cup) milk
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- 300 grams (2 1/2 cups) all-purpose flour
- 15 grams (1 tbsp) baking powder
- 250 grams (9 oz) canned peaches in syrup, drained and chopped
- For the Lemon Custard Filling:
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- 1 egg yolk
- 50 grams (1/4 cup) sugar
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- 40 grams (1/3 cup) cornstarch
- Zest of 1 lemon
- Juice of 1 lemon
- For the Topping:
- 2–3 tbsp desiccated coconut
Directions
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- Prepare the Batter
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- Preheat the oven to 180°C (350°F). Grease and flour a 24 cm (9.5 inch) round cake pan.
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- In a bowl, whisk eggs, salt, and sugar until smooth.
- Add vegetable oil and milk, mixing until combined.
- Gradually sift in flour and baking powder, stirring until smooth.
- Gently fold in chopped peaches.
- First Bake
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- Pour half of the batter into the prepared cake pan.
- Bake for 15 minutes at 180°C (350°F).
- Remove from the oven and set aside.
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- Prepare the Lemon Custard
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- In a small saucepan, whisk together the egg yolk, sugar, and cornstarch until smooth.
- Add lemon zest, lemon juice, and milk, mixing well.
- Cook over low heat, stirring constantly, until the mixture thickens.
- Remove from heat and allow it to cool to room temperature.
- Assemble and Finish Baking
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- Spread the cooled lemon custard over the partially baked cake layer.
- Pour the remaining batter over the custard layer and smooth it out.
- Return the cake to the oven and bake for an additional 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Decorate
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- Allow the cake to cool slightly.
- Drizzle honey over the top, then sprinkle with desiccated coconut.
- Serve warm or at room temperature.
Serving Suggestions
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- Serve with a dollop of whipped cream
- Add a few fresh peach slices on top
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- Sprinkle with extra lemon zest for a citrus kick
- Serve with vanilla ice cream for a refreshing contrast
- Garnish with fresh mint leaves
Cooking Tips
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- Use room temperature ingredients for a smoother batter
- Stir custard constantly to prevent lumps
- Test the cake’s doneness by inserting a toothpick
- Drain peaches well to prevent extra moisture in the batter
- Cool the lemon custard completely to avoid curdling
Nutritional Benefits
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- Peaches: Rich in vitamins A and C, beneficial for skin and immunity
- Lemon: High in vitamin C, promoting digestion and immunity
- Eggs: Great source of protein and essential vitamins
Dietary Information
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- Gluten-Free: No (contains flour)
- Dairy-Free: No (contains milk and butter)
- Nut-Free: Yes
Nutritional Facts (per slice, estimated)
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- Calories: 280
- Fat: 12g
- Carbohydrates: 37g
Storage
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- Room Temperature: Store in an airtight container for up to 1 day
- Refrigerator: Store for up to 3-4 days
- Freezer: Wrap individual slices and freeze for up to 1 month