Wednesday, January 4, 2017

Peach-Blueberry-Coconut Cake

180g butter, softened
150g caster sugar
250g self-raising flour
pinch of salt
4 eggs
1 tsp vanilla extract 
1/2 cup grated coconut (fresh or frozen)                 

50 ml sour cream 
50 ml fresh milk

1 peach, remove stone and sliced 
a handful of blueberries 
slivered almonds or almond flakes

 Note:  If you are using desiccated coconut, add extra 50 ml sour cream or milk

           You can replaced peach with nectarines or pears or strawberries.

  • Preheat oven to 170°C.  Grease a 20cm round pan and line the base with baking paper.
  • Sift flour together with salt.  Set aside.
  • Combine sour cream and milk in a jug.  Set aside.
  • If you are using frozen grated coconut, defrost it and set aside.
  • Beat butter with an electric mixer for about a minute and gradually add in sugar.  Beat until light and fluffy.
  • Add in eggs, one at a time, beating until just combined between additions. Then add in vanilla extract.
  • Fold in flour and grated coconut, alternately with sour cream and milk mixture,  beginning and ending with flour.  
  • Pour batter into the prepared pan.  Gently place fruits on the batter and scatter slivered almonds over.
  • Bake for about 1 hour or until a wooden skewer comes out clean when inserted into the centre of the cake. (I baked mine for about 1 hr 15 min)
  • Leave the cake in the pan for 10 minutes before turning onto a wire rack to cool.


  1. Happy New Year, Veronica! That is a very beautiful cake :)

  2. This cake looks amazing, Veron. Kudos ! I haven't started mine first baking yet. hehe...
    Blessings, Kristy

    1. Happy New Year Kristy! Hope you've had a wonderful festive season. I have been very lazy lately and been very slack in updating my blog.

  3. This is my kind of cake..fresh and with lots of fruits. Excellent!

    1. Hi Angie, happy new year! I love to incorporate summer fruits into my bakings. And I must say this is a delightful cake.


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