Description
A delightful dessert that combines tropical flavors with a classic twist, featuring golden peaches atop a moist, fluffy cake.
Ingredients
Scale
- 2 ripe peaches, sliced (about 2 cups)
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup unsweetened coconut milk (or regular milk)
- 1/4 cup shredded coconut, toasted
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and set aside.
- In a small bowl, combine the melted butter and brown sugar. Pour this mixture into the bottom of the prepared cake pan, spreading it evenly. Arrange the sliced peaches on top of the brown sugar mixture in a circular pattern.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine the granulated sugar, coconut milk, egg, and vanilla extract. Whisk until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix. Fold in the toasted coconut.
- Carefully pour the batter over the arranged peaches in the cake pan, spreading it evenly.
- Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, run a knife around the edges to loosen it. Place a serving plate over the cake pan and carefully invert it to release the cake onto the plate, allowing the peach topping to be on top.
- Allow the cake to cool slightly before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream for an extra treat.
Notes
- Store any leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- To reheat, warm individual slices in the microwave for about 15-20 seconds.
- If freezing, wrap tightly in plastic wrap and then in aluminum foil for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Coconut Peach Upside Down Cake, dessert, tropical cake, peach cake