Heh... so sub in peaches for bananas and 1/2 the recipe for the ol' toaster oven (man that thing is getting major mileage lately) and you've got something that looks like this.
Not to shabby if I do say so myself! It is pretty tasty, I could have used a few more spices, like cardamom or cinnamon and a little more salt to give it a bit more kick.
You can get the real recipe from our Tuesdays w/Dorie host of the week Kimberly over at Only Creative Opportunities or you can follow my recipe tweak below.
Peachy Coconut Cake
Adapted from Dorie Greenspan~Baking from My Home to Yours (Page 204 & 205)
Pour out syrup from a 15oz can of peaches and puree, I left it a little chunky. If you have a stick blender you can do this right in the can.
Preheat your toaster oven to 325 degrees and grease an 8 inch cake pan, dust with flour and tap to remove excess.
For the cakey bit:
- 1 1/3 c AP Flour
- 3/4 tsp Baking Soda
- 1/4 tsp Salt
- Pinch of Nutmeg
- 3 oz. Unsalted Butter @ room temperature
- 1/4 c Packed Brown Sugar
- 1/2 c Granulated Sugar
- 1 e Whole Egg
- 1 tsp Vanilla Extract
- 3/4 c Peach Puree
- 1/4 c Coconut
For the topping:
- 1/4 c Peach Puree
- 2 tbsp Sugar
- 1/4 c Sliced Almonds
Bake at 325 for 30-45 minutes or until a tester comes out with a bit of crumb. You can tent this with aluminum foil if the top starts to get to brown.