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Paradise coconut peach slices

This “leftover cake” made from the remaining ingredients in my pantry turned out so incredibly well: you can also bake delicious paradise slices in no time using coconut milk, coconut chips, canned peaches, apricots and shortbread cookies.

Tranches de pêche paradisiaques à la noix de coco

 

INGREDIENTS

IMPORTANT: DOUBLE THE INGREDIENTS FOR A WHOLE OVEN TRAY!
FOR THE GROUND
250 g softened butter
200g sugar​
4 eggs size M
125 g plain yogurt
60 ml peach juice from canned peaches
220g flour​
50 g cornstarch
1 bag of baking powder
160 g dried apricots
pinch of salt
FOR THE CREAM
830g canned peaches 480g drained weight
200 ml coconut milk
400 ml Cremefine for whipping (pink bottle)
6 tbsp powdered sugar
pinch of salt
40 g coconut chips
2 sheets of gelatin
FOR DECORATION
12 shortbread cookies
20 g coconut chips
100 ml peach juice from canned peaches
3 tbsp powdered sugar
1 tbsp cornstarch
2 tbsp water
3 dried apricots
Flowers
THAT’S HOW IT’S DONE
Preheat oven to 180°C top/bottom heat.
For the sponge cake, beat soft butter with sugar until light and creamy. Gradually add eggs and yoghurt and stir in. Drain the canned peaches, collect the juice and add 60 ml of it to the dough. Mix flour with cornstarch, baking powder and salt and add to the dough. Stir in briefly and fold in the chopped apricots. Place the dough in a 23 cm x 33 cm rectangular baking pan lined with baking
paper, smooth it out and bake in the oven for 15 minutes. Then place a piece of aluminum foil on the dough (this prevents the surface of the cake from burning) and bake for another 15 minutes. Then let it cool completely and take it out of the mold.
Remove the top layer of the cake thinly with a knife and then place a baking frame tightly around the cake. Cut the canned peaches into slices approx. 3 cm thick and spread over the cake.
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