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. 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. 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