Peaches & Cream Cake

Peaches & Cream Cake
  • 12Servings


  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup sugar
  • 1 stick butter, at room temperature
  • 5 egg whites
  • 1 1/2 teaspoons pure vanilla extract
  • 2/3 cup coconut milk beverage, such as So Delicious
  • 2 large peaches (about 10 oz. total), pitted and diced
  • Whipped cream


Line bottom of 8-inch round cake pan with parchment. In medium bowl, whisk flour, baking powder and salt. Using an electric mixer, beat sugar and butter on low until smooth. Add egg whites and vanilla; beat on medium until thick, about 1 minute. Add coconut milk beverage and half the dry ingredients; beat on low 30 seconds. Add remaining dry ingredients and beat on low 30 seconds, then on medium until blended, about 30 seconds more. Fold in three-quarters of the diced peaches; refrigerate the rest. Transfer batter to pan. Bake at 325 degrees until a toothpick inserted into the center comes out clean, about 1 hour. Cool cake in pan on rack. Run knife around pan edges to release cake. Invert onto plate; peel off parchment. Spread top of cake with whipped cream; garnish with the remaining diced peaches.