By Melissa Clark
- Total Time
- 1 hour, plus 24 hours' chilling
- Rating
- 4(206)
- Notes
- Read community notes
In this trifle-like dessert, a tender coconut macaroon cake is layered with whipped cream and juicy ripe peaches. It’s allowed to rest in the refrigerator so the cake can absorb the cream and peach juices, and the whole thing turns into an almost puddinglike confection. If you’d rather serve it trifle-style from a large glass bowl, feel free. This is best after 24 to 48 hours in the fridge, when the cake has absorbed the maximum amount of cream. You can garnish the top with strawberries or more peach slices if you like, or leave it plain.
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Ingredients
Yield:10 to 12 servings
- Nonstick cooking spray, as needed
- 4large eggs
- 1½cups/300 grams granulated sugar
- ⅛teaspoon/1 gram fine sea salt
- 1teaspoon/5 milliliters vanilla extract
- 4⅔cups/280 grams dried unsweetened finely grated coconut
- 2¼cups/530 milliliters heavy cream
- 2 to 3tablespoons/15 to 25 grams confectioners' sugar, to taste
- 1teaspoon/5 milliliters vanilla extract
- 3large to 4 small ripe peaches or nectarines, diced
- Sliced peaches or strawberries, or both, for decoration (optional)
For the Cake
For the Filling and Topping
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
397 calories; 28 grams fat; 18 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 32 grams sugars; 4 grams protein; 79 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Make the cake: Heat oven to 350 degrees. Line a rimmed 11-by-17-inch baking sheet with parchment paper and spray with cooking spray.
Step
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Fill a medium pot with one inch of water and bring to a simmer over medium heat.
Step
3
Combine eggs, sugar and salt in the heatproof bowl of an electric mixer. Whisk until blended. Place bowl over (but not touching) simmering water and continue whisking until warm to the touch. Remove from heat and whip until mixture has tripled in volume, about 5 minutes. Fold in vanilla extract and coconut. Pour into the prepared pan and smooth the top with a spatula.
Step
4
Bake until cake is firm to the touch and golden brown, about 25 to 35 minutes. Cool on a wire rack for 15 minutes.
Step
5
Line a 10-inch springform cake pan with plastic wrap, leaving overhang. (You’ll need 2 long pieces of plastic.)
Step
6
Make the filling and topping: Whip 1½ cups/355 milliliters of the cream with the confectioners’ sugar and vanilla. (Reserve the remaining ¾ cup cream/175 milliliters for serving.)
Step
7
Run a knife or offset spatula around the edges of the cake; invert onto a clean work surface and peel off the parchment. Cut a 9¾-inch round out from the sheet cake and fit it into the bottom of your springform pan (trim the cake round if necessary). Spread half the cream over the cake round, then top with half the peaches.
Step
8
Cut the remaining cake scraps to make another layer of cake on top of the peaches, then top with more peaches and more whipped cream. Wrap the pan tightly in the plastic, using more plastic if needed. Refrigerate for at least 24 hours and up to 3 days.
Step
9
Release the sides of the pan and unwrap the cake to the point at which the top is exposed. Carefully flip the cake over onto a serving platter. Remove the pan bottom and the plastic wrap. Whip the remaining cream and spread over the cake before serving. Decorate with peaches, strawberries or both, if you like.
Ratings
4
out of 5
206
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Cooking Notes
Diane
This was delicious. I'm making again. I'm going to divide the "dough" among 2, 8 or 9" cake pans. Seemed like a lot of extra work doing on a sheet pan. Not sure of the purpose. Also cut back on the sugar by a 1/4 cup without a difference. I used almond extract instead of vanilla as that sounded good to me. I loaded up with more peaches putting them in concentric circles. First ate it after 24 hours and it was good. Then had 48 hours later and didn't notice a difference - still delish.
Maggie
An 11" x 17" pan holds about 11 cups. Try two 9" x 2" cake pans, which each hold six cups.
Good luck!
Lise Bendixen
Easy and practical do-ahead dessert. Great for a pot-luck.
I served it with a large pile of marinated strawberries, raspberries and peaches on top, and it looked beautiful and casual.
The peaches, for me, were overwhelmed by the flavour of the coconut. Will try it next time with poached rhubarb or apricot.
Lois
yes it is
Jessica
Sub for mango, use two round pans 6-8”ish would be great. You want lots of surface area. Definitely sticks to the pan so parchment paper and oil shouldn’t be skimped.
Sanja
Suggestion on how to modify the recipe if wanting to reduce the coconut by half?
Sue
You can reduce the coconut and simply have less cake. Your meringue layers will be thinner and less toothsome, and they'll almost surely take a bit less time to bake, but nothing else will change.
Leonard
Edamam is treating "dried unsweetened finely grated coconut" as raw coconut (fruit). If you change the ingredient to "shredded coconut" you'll get the correct result. Note, also, Edamam treats "flaked" and "desiccated" as raw coconut also:With servings set to 1:280g dried unsweetened finely grated coconut = 991 calories280g raw coconut = 991280g desiccated coconut = 991280g flaked coconut = 991280g shredded coconut = 1841
SRG
Made this not great. Even after a few days the cake stayed drier than I would have liked. And fruits dont taste so good after so many days
MFree
Based on other recommendations, I made this in two round cake pounds which worked perfectly. Everyone agreed it was very tasty, not too sweet, just the right amount of coconut but the peaches were barely there. Next time I’ll definitely add more fruit.
Kathryn
This was quite good. When I make it again, I'll reduce the sugar in the cake and add a big slug of rum to the whipping cream, which is otherwise a little bland. In the original, we poured rum over it, and that was quite good.
Lise Bendixen
Easy and practical do-ahead dessert. Great for a pot-luck.
I served it with a large pile of marinated strawberries, raspberries and peaches on top, and it looked beautiful and casual.
The peaches, for me, were overwhelmed by the flavour of the coconut. Will try it next time with poached rhubarb or apricot.
Rita
This is delicious; I'm a huge fan of coconut, and I used raspberries instead of peaches. Would definitely make again.
Dedi
This was yummy. I made exactly as printed but subbed nectarines and added mango. Leftovers freeze well. I also froze leftover cake as crumbs and use as topping for ice cream, yogurt and mousses. Am planning to bake this again during Passover.
Diane
This was delicious. I'm making again. I'm going to divide the "dough" among 2, 8 or 9" cake pans. Seemed like a lot of extra work doing on a sheet pan. Not sure of the purpose. Also cut back on the sugar by a 1/4 cup without a difference. I used almond extract instead of vanilla as that sounded good to me. I loaded up with more peaches putting them in concentric circles. First ate it after 24 hours and it was good. Then had 48 hours later and didn't notice a difference - still delish.
Eloise
This was a wonderful summertime dessert. I sprinkled the diced peaches with whiskey before layering into the cake. I had enough cake to make three layers, which I did. If I make it again, I would double the amount of peaches though.
jkn
I am so eager to make this, but my Tokyo oven is not quite 11 x 17, much less any pan that would fit in it.
What size would you suggest for dividing it into two pans?
(I don't have an image of the thickness of the batter in the pan)
Any advice?
Maggie
An 11" x 17" pan holds about 11 cups. Try two 9" x 2" cake pans, which each hold six cups.
Good luck!
Jane
Would you say that this is gluten-free?
Lois
yes it is
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