Peach Lemon Cake with Coconut and Honey

Table of Contents

Peach Lemon Cake with Coconut and Honey

Ingredients

  • For the Cake Batter:
      • 3 large eggs
      • Pinch of salt

      • 150 grams (3/4 cup) sugar
      • 150 ml (2/3 cup) vegetable oil
      • 150 ml (2/3 cup) milk

      • 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:
      • 1 egg yolk
      • 50 grams (1/4 cup) sugar

      • 40 grams (1/3 cup) cornstarch
      • Zest of 1 lemon
      • Juice of 1 lemon

    • 300 ml (1 1/4 cups) milk
  • For the Topping:
      • 1–2 tbsp honey

    • 2–3 tbsp desiccated coconut

Directions

    1. Prepare the Batter
        • Preheat the oven to 180°C (350°F). Grease and flour a 24 cm (9.5 inch) round cake pan.

        • 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.
    2. First Bake
        • 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.
    1. Prepare the Lemon Custard
        • 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.
    2. Assemble and Finish Baking
        • 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.
  1. Cool and Decorate
      • Allow the cake to cool slightly.
      • Drizzle honey over the top, then sprinkle with desiccated coconut.
      • Serve warm or at room temperature.

Serving Suggestions

    • Serve with a dollop of whipped cream
    • Add a few fresh peach slices on top
    • 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

    • 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

    • 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

    • Vegetarian: Yes
    • Gluten-Free: No (contains flour)
    • Dairy-Free: No (contains milk and butter)
    • Nut-Free: Yes

Nutritional Facts (per slice, estimated)

    • Calories: 280
    • Fat: 12g
    • Carbohydrates: 37g
  • Protein: 5g
  • Sugar: 19g

Storage

    • 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

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