Description
This Amish Peach Pineapple Coconut Cake is a tropical delight that combines the sweetness of ripe peaches and juicy pineapples with the rich, creamy texture of coconut. Each bite offers a moist, fluffy cake that melts in your mouth, leaving a lingering taste of summer.
Ingredients
Scale
- Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsweetened shredded coconut
- 1 cup buttermilk
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Filling:
- 1 cup diced fresh peaches
- 1 cup crushed pineapple, drained
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, oil, eggs, and vanilla until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the shredded coconut.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cakes are baking, prepare the filling by combining the peaches, crushed pineapple, sugar, and cornstarch in a saucepan over medium heat. Cook until thickened, about 5-7 minutes.
- Once the cakes are done, let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar and vanilla, mixing until smooth. Add heavy cream to reach desired consistency.
- Once the cakes are completely cool, spread the peach-pineapple filling between the layers and frost the top and sides of the cake with the coconut frosting.
Notes
- This cake can be made a day in advance; store it in an airtight container in the refrigerator.
- Leftover cake can be stored in the fridge for up to 5 days.
- For a lighter version, substitute Greek yogurt for buttermilk.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 350
- Sugar: 28 grams
- Sodium: 200 milligrams
- Fat: 15 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 50 milligrams
Keywords: Amish Peach Pineapple Coconut Cake, tropical cake, summer dessert, peach cake, pineapple cake, coconut cake, moist cake, homemade cake, easy cake recipe, fruity cake, dessert recipe, baking, American desserts, vegetarian desserts