Recipe-Peach and coconut macaroon cake

Peach And Coconut Macaroon Cake

This peach-filled cake with crisp coconut topping remains in the baking pan, making this a terrific dessert to bring to a picnic or barbecue.

1 2/3 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 1/3 cups sugar
2/3 cup canola or corn oil — plus additional for coating pan
1 teaspoon vanilla
1/2 teaspoon almond extract
2/3 cup sour cream
1 1/2 cups peeled, pitted peaches (about 3/4 pound), cut into 3/4 inch pieces
1 cup sugar
1 large egg
1 teaspoon vanilla
1 teaspoon almond extract
2 tablespoons unbleached flour
1/4 teaspoon salt
2cups shredded sweetened coconut
Preheat oven to 325 degrees. Lightly oil 9 inch square baking pan. In bowl, combine cake flour, baking powder, soda and salt; set aside. In another bowl, combine eggs and sugar. Beat with mixer on medium for 2 minutes, or until fluffy, thick and lightened in color. Reduce mixer speed to low and slowly add oil, vanilla and almond extract. Slowly add flour mixture; mix just until incorporated. Add sour cream; mix just until blended. Gently fold in peaches. Pour batter into prepared pan; set
For Topping:
In bowl, combine sugar and egg. Beat with mixer on medium for 1 minute, or until thickened and lightened in color. Add vanilla and almond extract; mix until incorporated. Reduce mixer speed to low and slowly add flour and salt; mix just until incorporated. Add 1 1/2 cups coconut; mix just until combined. Using a small spoon, drop teaspoonfuls of macaroon mixture over top of cake batter in pan, covering as much of batter as possible. Sprinkle remaining ½ cup coconut over batter, being sure to cover any bare spots. Bake in preheated oven for about 1 hour, until coconut topping is light to medium brown and a toothpick inserted into center of cake comes out with a few moist crumbs clinging to it. If a toothpick penetrates a piece of peach, test another spot. Transfer cake to wire rack; set aside to cool. Serve cake at room temperature. (May cover and keep at room temperature for up to 2 days.)