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1
Preheat oven to 350F.
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2
Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
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3
Whisk flour, baking powder, and salt in medium bowl to blend.
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4
Whisk buttermilk and sour cream in small bowl.
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5
Using electric mixer, beat butter in large bowl until fluffy.
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6
Gradually beat in sugar.
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7
Beat in cream of coconut, egg yolks, and vanilla.
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8
Beat in dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions.
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9
Beat egg whites in another large bowl until stiff but not dry.
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10
Fold into batter.
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11
Divide batter between prepared pans.
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12
Bake cakes until tester inserted into center comes out clean, about 45 minutes.
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13
Cool cakes in pans on rack 10 minutes.
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14
Turn cakes out onto rack; cool completely.
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15
Maintain oven temperature.
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16
Spread flaked coconut on large baking sheet.
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17
Bake until lightly toasted, stirring once, about 14 minutes.
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18
Cool.
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19
(Cakes and coconut can be made 1 day ahead.
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20
Cover separately with plastic wrap and let stand at room temperature.)
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21
Stir preserves in small saucepan over medium-low heat until melted.
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22
Cool slightly.
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23
Toss peaches, sugar, and lemon juice in large bowl.
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24
Add preserves and toss to combine.
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25
Beat first 3 ingredients in large bowl until peaks form.
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26
Drain peach filling of excess juices.
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27
Cut cakes horizontally in half.
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28
Place 1 cake layer, cut side up, on platter.
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29
Top with 1/3 of peach filling.
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30
Spread 1 cup frosting over filling.
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31
Repeat layering 2 more times, then top with final cake layer, cut side down.
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32
Spread top and sides of cake with remaining frosting.
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33
Cover cake completely with toasted coconut.
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34
Refrigerate at least 30 minutes and up to 1 day.
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35
Fan peach slices atop center of cake before serving.
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36
Cream of coconut is available in the liquor section of most supermarkets.
