PEACH-COCONUT CAKE

April 11, 2018

PEACH-COCONUT CAKE

 PEACH-COCONUT CAKE

 2 eggs, beaten

1/2 cup vegetable oil

1/2 pint plain yogurt

1 teaspoon vanilla

1 cup whole wheat flour (try our Edwards Mill product)

1 cup all-purpose flour

1/2 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 cup flaked coconut

1-1/2 cups fresh peaches, sliced or (try our student-made peach preserves) as shown in photo.

1 tablespoon cinnamon

Beat eggs with oil, yogurt, and vanilla until smooth. Combine flours, sugar, baking powder, soda, and coconut. Mix into egg mixture to form batter. Turn about one third of batter into greased 12-cup ring mold. Mix peaches (or preserves) with cinnamon and place half of the mixture on top of batter. Layer with another third of batter, then remaining peaches (or preserves). Top with remaining batter. Bake in 350° oven 40 to 50 minutes or until pick inserted in center comes out clean. (Fruit layers should remain moist.) Let cool 10 minutes in pan, then invert and cool on rack. Refrigerate cake, if any remains after first day, to prevent browning of the fruit. Serve with a glaze of peach preserves and garnish with fresh raspberries, toasted coconut and a dusting of powdered sugar.

Yield: 14 servings





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