Coconut & Peach Cake

Not bad for a pantry raid!
I felt like making a cake on Saturday afternoon but seriously had zero motivation to put real pants on and go to the shops to buy any ingredients so it was kind-of a 'use whatever I have in the pantry' job. 

I had a bit of a rummage and came out with some tinned sliced peaches in syrup that had been in there for as long as I can remember (still in date though so it can't have been that long!) and a tin of coconut milk... as I had used the last of our fresh milk making the must-have morning flat whites.

In the fridge I found some eggs, vanilla and butter, and I pulled out my other pantry staples of flour and sugar. That was it! I had the basic necessities for a glorious cake!

I ended up looking for a basic cake recipe and improvising as I went along and luckily enough the thing turned out super moist, the texture was an absolute winner! The only mistake I made was having the oven up a bit too high and I ended up over-browning the sides and base, but I've adjusted the recipe here so that won't happen for you!

You will need...
190gr unsalted softened butter
1 1/2 cups of caster sugar
3 eggs
zest of 1 lemon & a tablespoon of the juice
tsp vanilla essence
3/4 cup of coconut milk
2 cups sifted self-raising flour
1/4 tsp salt (I used ground Himalayan rock salt as it's all I had at hand!)
1 tin of peaches, liquid drained
some toasted coconut and honey yoghurt to serve (optional)

Method...
1. Grease and line a 10 inch cake tin. Preheat oven to 170 degrees fan-forced.
2. Cream the butter and sugar together using an electric mixer until light and fluffy. Add the eggs, one at a time, beating quickly between each egg. Scrape down the sides to ensure your mix is an even consistency.
3. Add the flour and coconut milk in alternating batches, starting and ending with the flour (go 1/4 of each at a time), make sure you quickly beat between each addition to ensure a smooth texture.
4. Add the lemon zest & juice and the vanilla, fold to incorporate.
5. Chop 1/4 of the peaches and mix them through the batter. Pour the batter into the prepared tin, smooth out and then place the remaining peaches around the top.
A little bit of nostalgia, I had a cake that looked just like this when I was little... oh the 80's
6. Place the cake in the middle of your oven. Bake for 50 minutes to an hour, turning half way to ensure even cooking. Insert a skewer and if it comes out clean your cake is ready.
7. Remove from the oven and allow to cool in the tin before removing, cutting and serving with sweetened yoghurt (or if you like you can make coconut cream) and toasted coconut.
OMG it was good!!

Comments

Post a Comment

Popular posts from this blog

Vegetable Mornay

Image
This is a classic dish that can dress up the most boring vegetables. I personally think cheese or bacon (or sometimes both) can make any meal better! You will need... 1/2 a large head of cauliflower 1 head of broccoli 1 large carrot 2 washed potatoes (I used red delight) 1 cup of peas (fresh or frozen) For the sauce 75gr buttter 1/3 cup plain flour 3 cups whole milk salt & pepper & freshly grated nutmeg 1/2 cup cheddar cheese For the topping 1 cup cheddar cheese 1/4 cup breadcrumbs 2 tbs roughly chopped flat leaf parsley Method... 1. Preheat the oven to 200 degrees celsius, grease a large 3-4Lt capacity ceramic baking dish. 2. Peel the carrot and potato and dice into 1 inch pieces then transfer to a microwave safe bowl with a little water, cover with glad wrap and microwave for 1 minute on high to begin the cooking process. Drain and set aside. Wash the cauliflower and broccoli and trim into neat florets.  3. Melt the butte...
Read more

George Calombaris' Pasticcio (AKA Greek Lasagna)

Image
Ohhh pasticcio... This recipe gives me so many warm and fuzzies. My mum always used to make it for me when I was younger for special occasions like my birthday and Easter so I associate it with fun times and getting presents and all that good stuff. The one my mum made came from the old faithful Margaret Fulton Cookbook circa late sixties/early seventies... I'm not sure what my Italian mum was doing making Greek recipes written by an Australian cookbook guru but anyway... it must have been en-vogue when the book was written and I'm not complaining because it's delicious. Mum's pasticcio was put together 'lasagna-style' with layers of curly-edge lasagna sheets that would get all crispy and brown on the edges. She would layer the pasta sheets with the tomato and beef sauce and béchamel and then bake it, and it would usually take her a while to prepare. My New Favourite Cookbook! I like this recipe by George Calombaris because it still has all that wo...
Read more

Anna-Maria's Zucchini Slice

Image
This is Anna-Maria’s Zucchini Slice from Stephanie Alexander’s Cooks Companion …   I’ve tweaked it a little as I’m sure most people do, it’s one of those no-rules recipes where you can customise it as much or as little as you like. I love zucchini because it is such a versatile vegetable (although technically it’s an immature fruit- wiki will tell you it’s a swollen ovary of a zucchini flower… sounds appetising), you can put them in almost anything because they don’t have a very strong flavour, which is great when it comes to hiding veggies from your kids! I’ve even eaten a chocolate cake that had grated zucchini in it and it was one of the best chocolate cakes I’ve ever had- so moist (haha MOIST!) You will need… ¼ cup of olive oil (the recipe says half a cup but you really don’t need that much) 500g zucchini, grated 1 small carrot, grated 1 small onion, finely chopped 1 garlic clove, crushed 200gr smoked bacon, finely chopped 100g freshly grat...
Read more