Peach-Coconut Cake

Prep time: 20 minutes            Cook time: 10 minutes          
Total time: 30 minutes

Servings: 4 servings

Ingredients:

• 2 eggs, beaten
• ½ c. vegetable oil
• 1 c. plain yogurt
• 1 tsp. vanilla
• 1 c. whole wheat flour
• 1 c. all-purpose flour
• ½ c. sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 c. flaked coconut
• 1 ½ c. fresh peaches, sliced or (try our Student-Made Peach Fruit Spread as shown in the photo)
• 1 Tbsp. cinnamon

Instructions:

1. Preheat oven to 350°F. Grease and flour a 12 cup bundt pan or ring mold.
2. Beat eggs, oil, yogurt, and vanilla at medium speed until smooth.
3. In a separate bowl, combine the wheat flour, all-purpose flour, sugar, baking powder, baking soda, and flaked coconut.
4. At low speed, mix the dry ingredients into the egg mixture to form a batter.
5. In a small bowl, toss the peaches (or fruit spread) with cinnamon.
6. Turn about one-third of the batter into the greased pan and place half of the peach mixture on top of the batter.
7. Layer with another third of batter, then the remaining peaches. Lastly, top with the remaining batter.
8. Bake in the preheated oven for 40-50 minutes or until a toothpick inserted in the center comes out clean. (Fruit layers should remain moist.)
9. Let the cake cool for 10 minutes in the pan, then invert and cool on a wire rack. The cake should fall out of the pan as it cools.
10. Serve with a glaze of peach fruit spread and garnish with fresh raspberries, toasted coconut, and a dusting of powdered sugar. Enjoy!