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1
Cream butter and sugar and add egg.
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2
Add flour, soda, salt and milk and beat until smooth.
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3
Gently fold in peaches.
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4
Pour into 2 greased and floured cakes rounds.
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5
Bake at 350 degrees for 20 to 30 minutes or until a toothpick inserted comes out clean.
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6
Set aside on a rack to cool.
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7
When cool turn out onto a sheet pan.
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8
For the filling
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9
Cook the condensed milk, egg yolks (only) and coconut milk, stirring slowly to combine with the yolks
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10
When it starts to simmer, mix the corn starch dissolved with 3/4 c. of water and add it to the cream filling.
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11
It is going to get thick very fast.
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12
The thickness of the filling is up to you.
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13
Glaze
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14
Make the glaze when everything is done. You can't leave this for a long time out of the refrigerator because it will separate.
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15
Whisk the egg whites in a mixing bowl until semi stiff.
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16
Add sugar slowly and then the creme de leite (drain the liquid in the can).
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17
Continue whisking until combined and stiff peaks form.
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18
Place the first layer of cake on a plate and spread the filling liberally on the cake.
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19
Place the second cake layer on top.
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20
Spread glaze over the top and sides of the cake, the toasted coconut and the fresh peaches on top.
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21
3 fresh peacesh for decoration, peeled and cut into slices.
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22
Refrigerate the cake in the refrigerator for at least 2 hours.
