Spice Work - Cocoanut Peach Cake Recipe

Cocoanut Peach Cake

Recipe from: The Story of Pure Vanilla, rewritten by R.C. Schlotterer.
Published by the Vanilla Bean Association of America, © 1955.

3 tablespoons melted butter or margarine

3 tablespoons warm water

1/3 cup brown sugar (packed)

2/3 cup shredded cocoanut

1/4 cup shortening

1/2 cup granulated sugar

1 egg

1 cup sifted flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon pure vanilla extract

1/3 cup milk

1 #2 1/2 can cling peach halves

1/2 cup whipping cream

Combine butter, water and brown sugar. Spread evenly in bottom of well-greased 8-inch ring mold. Pack cocoanut heavily into bottom and against side of mold. Cream shortening and sugar together. Stir in egg and beat until fluffy. Sift flour with baking powder and salt. Add to creamed mixture alternately with milk and flavoring. Pour into mold. Bake in moderate oven (350° F.) about 25 minutes. Invert over cake plate at once, and allow pan to rest over plate for 1 minute. Cool. Drain peaches thoroughly and place in ring. Garnish with whipped cream.

Serves 6 to 8.

Cocoanut Peach Cake

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