Coconut slice with peaches

This is easy peasy and quick in preparing tea-time cake. It is a kind of fruit slice cake – so yummy you can eat the whole tray for one time. There is lots of coconut here and its flavour is clear but in a such nice way. The composition of coconut and peach is very successful and they create together harmonious and very tasty, light cake. Enjoy!


8 x 11 inch rectangular pan



  • 120 g coconut oil, soft but not melted
  • 1 cup (200 g) sugar
  • 2 eggs
  • ¾ cup + 1 tablespoon (130 g)  all purpose flour
  • 1/3 cup (40 g) unsweetened shredded coconut
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 80 ml Greek yoghurt, natural
  • 1 teaspoon pure coconut extract
  • 1 small can peaches
  • 1 tablespoon sweetened shredded coconut


  • 2/3 cup (100 g) icing sugar
  • 2-3 tablespoons coconut milk (or cow milk)
  • 1 tablespoon sweetened shredded coconut



Grease and line pan with parchment paper. Preheat oven to 325°F.

In a bowl of a stand mixer beat coconut oil and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract. In a separated bowl mix flour, baking powder, salt and shredded coconut. Mix yoghurt with coconut extract. Stir half of the flour mixture to the egg mixture. Stir in yoghurt. Add the rest of flour mixture and mix well. Pour dough mixture into prepared pan.  Arrange sliced peaches on the top and dust with sweetened coconut. Bake for 45-50 minutes (until the wooden skewer inserted into the centre comes out clean). Leave in the pan for few minutes then transfer onto a wire rack to cool completely.  

Make icing: beat milk (or coconut milk) with icing sugar until smooth, thick but still liquid. Pour over the cooled cake creating thin lattice pattern. Sprinkle with shredded coconut.


Category: Fruit cakes.

Tags: coconut, peach.