Peach Blueberry Coconut Cake

This Peach Blueberry Coconut screams summer, and while the season is coming to an end, peaches are still available locally and no better way to showcase them (or use up the overripe ones), than with a cake of course. If you don’t have coconut oil, use another neutral oil like vegetable or avocado. If you don’t have coconut extract, double up on the vanilla.

If coconut isn’t your thing, swap out the coconut yogurt for regular greek, and use vanilla and almond extract for a totally different spin!

Here’s how I made it!

First, gather your ingredients. You’ll need coconut yogurt, peaches, blueberries, lemon juice, eggs, flour, sugar, oil, baking powder & soda, salt, and vanilla extract.

Once you’ve mixed your wet ingredients together, and added your dry, you’re ready to assemble. Pour half the batter into a greased and lined springform pan.

Layer your fruit, top with a sprinkle of sugar then add the rest of the batter. Time to bake! 45 minutes at 350 F.

Take it out of the oven and test with a toothpick to make sure it’s done. Allow it to cool for 10 minutes before taking off the sides of the pan. Dust with confectioners sugar and dig in!

Recipe

Ingredients:

• 1 and 1/2 cups AP flour 

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup coconut oil melted

• 2/3 cup sugar + 2 tbsps, divided

• 
2 large eggs, at room temperature

• 3/4 cup coconut Greek yogurt

• 1 tbsp pure vanilla extract, or 1 ½ tsp each vanilla extract and coconut extract

• juice from 1/2 lemon, about 1 tbsp

• 2 peaches sliced

• 1/4 cup blueberries

• Icing sugar to serve

Directions:

1. Grease and line the bottom of a 9 inch springform pan.

2. In a stand mixer with the paddle attachment, beat eggs and sugar until light in colour. If you do not have a mixer, you can whisk by hand.

3. Add coconut oil and yogurt and mix well.

4. Add eggs, lemon juice and extract(s) and mix well.

5. In a separate bowl, sift dry ingredients then fold into wet ingredients. Do not overmix; a few streaks of flour is totally ok.

6. The batter will be quite thick so scoop about half into the pan and spread it around. Add a layer of peaches and blueberries then sprinkle with 1 tbsp sugar.

7. Add the rest of batter over the fruit layer.

8. Add another layer of peaches and blueberries and sprinkle the last tbsp of sugar.

9. Bake at 350 F for 45 mins, until a toothpick inserted into the cake comes out clean, with just a few crumbs.

10. Allow to cool for 10 minutes, then take off the sides of the pan.

11. Once fully cooled, sprinkle with a dusting of icing sugar and serve.