Coconut Bundt Cake With Roasted Peaches- Gillan Est

Name: Coconut Bundt Cake With Roasted Peaches- Gillan Estate, New Zeal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups cream of coconut (such as Coco Lopez); 1 cup sweetened flaked coconut; ⅔ cup plain yogurt; ⅔ cup canola oil; ½ cup fresh lemon juice; 1 teaspoon freshly grated lemon zest; 4 cups all-purpose flour; 2 cups sugar (original recipe calls for 2 1/2 cups); 2 tablespoons baking powder; 6 -8 peaches, peeled, halved, pitted (original recipe calls for 16 apricots); ⅔ cup packed dark brown sugar; ¼ cup water; 3 tablespoons sliced almonds; lightly sweetened whipped cream

Servings: persons

1 ¼ cups cream of coconut (such as Coco Lopez)
1 cup sweetened flaked coconut
⅔ cup plain yogurt
⅔ cup canola oil
½ cup fresh lemon juice
1 teaspoon freshly grated lemon zest
4 cups all-purpose flour
2 cups sugar (original recipe calls for 2 1/2 cups)
2 tablespoons baking powder
6 -8 peaches, peeled, halved, pitted (original recipe calls for 16 apricots)
⅔ cup packed dark brown sugar
¼ cup water
3 tablespoons sliced almonds
lightly sweetened whipped cream

1
Cake:.
2
Preheat oven to 350F.
3
Butter and flour 12-cup Bundt pan.
4
Whisk first 6 ingredients in large bowl to blend.
5
Mix flour, sugar and baking powder in medium bowl.
6
Whisk flour mixture about 1 cup at a time into coconut mixture (batter will be thick).
7
Spoon batter into prepared pan.
8
Bake until tester inserted near center comes out clean, about 50-60 minutes (original recipe stated 1.5 hours but my cake was done in 50 minutes).
9
Cool cake in pan on rack 15 minutes.
10
Turn cake out onto rack and cool completely.
11
(Can be prepared 1 day ahead.
12
Cover and let stand at room temperature.
13
).
14
Slice cake; serve with peaches and whipped cream.
15
Roasted Peaches:.
16
Preheat oven to 400F
17
Toss all ingredients in 13x9x2-inch glass baking dish.
18
Bake until sugar melts and peaches are heated through, stirring occasionally, about 20 minutes.

1678

kcal

Calories

Fat

241

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ¼ cups cream of coconut (such as Coco Lopez), 1 cup sweetened flaked coconut, ⅔ cup plain yogurt, ⅔ cup canola oil, and more.

Yes, Coconut Bundt Cake With Roasted Peaches- Gillan Estate, New Zeal falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Bundt Cake With Roasted Peaches- Gillan Estate, New Zeal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions