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The Washington Post

Peach and Coconut Macaroon Cake

Peach and Coconut Macaroon Cake 9.000
Jul 11, 2001

This peach-filled cake with crisp coconut topping remains in the baking pan, making this a terrific dessert to bring to a picnic or barbecue.


Servings: 9
Ingredients
  • For the cake
  • 1 2/3 cups cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 1/3 cups sugar
  • 2/3 cup canola or corn oil, plus more for the pan
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2/3 cup sour cream
  • 1 1/2 cups peeled, pitted peaches (about 12 ounces)
  • For the topping
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 tablespoons unbleached flour
  • 1/4 teaspoon salt
  • 2 cups shredded sweetened coconut

Directions

For the cake: Preheat the oven to 325 degrees. Lightly oil a 9-by-9-by-2-inch baking pan.

In a medium bowl, combine the cake flour, baking powder and soda and salt. Set aside.

In a large bowl with an electric mixer on medium speed, beat the eggs and sugar until fluffy, thick and lightened in color, about 2 minutes. Reduce the speed to low and slowly add the oil and vanilla and almond extracts. Slowly add the flour mixture; mix just until incorporated. Add the sour cream; mix just until blended. Using a spatula or a spoon, gently fold in the peaches. Scrape the batter into the pan; set aside.

For the topping: In a large bowl with an electric mixer on medium speed, beat the sugar and egg until thickened and lightened in color, about 1 minute. Add the vanilla and almond extracts; mix until incorporated. Reduce the speed to low and slowly add the flour and salt; mix just until incorporated. Add 1 1/2 cups of the coconut; mix just until combined. Using a small spoon, drop teaspoonfuls of the macaroon mixture over the top of the cake batter in the pan, covering as much of the batter as possible. Sprinkle the remaining 1/2 cup coconut over the batter, being sure to cover any bare spots.

Bake in the preheated oven for about 1 hour, until the coconut topping is light to medium brown and a toothpick inserted in the center of the cake comes out with a few moist crumbs clinging to it. If a toothpick penetrates a piece of peach, test another spot. Transfer the cake to a wire rack; set aside to cool. Serve the cake at room temperature. (May cover and keep at room temperature for up to 2 days.)


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Recipe Source

From cookbook author Elinor Klivans.

Tested by Elinor Klivans.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 488


% Daily Values*

Total Fat: 25g 38%

Saturated Fat: 11g 55%

Cholesterol: 44mg 15%

Sodium: 16mg 1%

Total Carbohydrates: 64g 21%

Dietary Fiber: 5g 20%

Sugar: n/a

Protein: 6g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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