This stunning layered cake combines the nutty richness of walnuts, the tropical flavor of coconut, and the fruity sweetness of peaches into a beautiful and indulgent dessert. With layers of walnut and coconut sponge cakes, filled with a creamy peach filling and topped with a luscious white chocolate glaze, this cake is a showstopper that’s perfect for special occasions or as a luxurious treat. Follow these detailed steps to create this impressive layered walnut, coconut, and peach cake!
Ingredients
For the Walnut Layer:
- Eggs: 6 large
- Sugar: 150 grams (¾ cup)
- Vegetable Oil: 2 tablespoons
- Baking Powder: ½ teaspoon
- Flour: 50 grams (⅓ cup)
- Cornstarch: 1 tablespoon
- Walnuts: 100 grams (1 cup), chopped
- Baking Tin: 20×30 cm (8×12 inches)
For the Coconut Layer:
- Egg Whites: 6 large
- Sugar: 150 grams (¾ cup)
- Baking Powder: ½ teaspoon
- Cornstarch: 1 tablespoon
- Coconut: 100 grams (1 cup), shredded
For the Peach Filling:
- Eggs: 6 large
- Sugar: 3 tablespoons
- Cornstarch: 40 grams (⅓ cup)
- Peach Syrup: 250 ml (1 cup) from canned peaches
- Water: 250 ml (1 cup)
- Butter: 150 grams (⅔ cup)
- Canned Peach: 250 grams (1 cup), diced
For the White Chocolate Topping:
- White Chocolate: 100 grams (3.5 oz)
- Hot Cream: 100 ml (⅓ cup + 1 tablespoon)
- Coconut Flakes: for sprinkling
Servings: 12-16
Total Time: 8-10 hours (including chilling time)
Step-by-Step Instructions
1. Prepare the Walnut Layer
- Preheat the Oven: Preheat your oven to 180°C (356°F). Grease and line a 20×30 cm (8×12 inch) baking tin with parchment paper to prevent sticking.
- Beat Eggs and Sugar: In a large mixing bowl, beat the 6 eggs with 150 grams (¾ cup) of sugar until the mixture is fluffy and light in color, about 5 minutes. This incorporates air, which helps the cake rise.
- Add Oil and Dry Ingredients: Add 2 tablespoons of vegetable oil and mix well. Sift in 50 grams (⅓ cup) of flour, ½ teaspoon of baking powder, and 1 tablespoon of cornstarch. Fold in the 100 grams (1 cup) of chopped walnuts gently, ensuring not to deflate the batter.
- Bake: Pour the batter into the prepared baking tin and bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the tin before removing it.
2. Prepare the Coconut Layer
- Beat Egg Whites: In a clean mixing bowl, beat the 6 egg whites with 150 grams (¾ cup) of sugar until stiff peaks form. This creates a light, airy texture for the coconut layer.
- Fold in Dry Ingredients: Gently fold in ½ teaspoon of baking powder, 1 tablespoon of cornstarch, and 100 grams (1 cup) of shredded coconut. Mix carefully to keep the batter light and airy.
- Bake: Spread the coconut mixture into the same sized 20×30 cm (8×12 inch) baking tin lined with parchment paper. Bake at 180°C (356°F) for 20-25 minutes, or until lightly golden. Allow the layer to cool completely before assembling.
3. Prepare the Peach Filling
- Cook Filling Base: In a medium saucepan, whisk together 6 eggs, 3 tablespoons of sugar, and 40 grams (⅓ cup) of cornstarch until smooth. Gradually whisk in 250 ml (1 cup) of peach syrup (reserved from the canned peaches) and 250 ml (1 cup) of water.
- Thicken the Mixture: Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. This should take about 5-7 minutes. Remove from heat and immediately stir in 150 grams (⅔ cup) of butter until melted and smooth.
- Add Peaches and Chill: Fold in 250 grams (1 cup) of diced canned peaches. Let the filling cool slightly, then transfer it to the refrigerator to chill for 5-6 hours until set. This will ensure the filling is thick enough to hold the layers of the cake together.
4. Assemble the Cake
- Layer the Cakes: Place the cooled walnut layer on a serving platter or cake board. Spread half of the chilled peach filling evenly over the walnut layer.
- Add the Coconut Layer: Carefully place the coconut layer on top of the peach filling. Spread the remaining peach filling evenly over the coconut layer, creating a beautiful stack of contrasting flavors and textures.
5. Prepare the White Chocolate Topping
- Make the Ganache: Heat 100 ml (⅓ cup + 1 tablespoon) of cream until just boiling, then pour it over 100 grams (3.5 oz) of white chocolate in a bowl. Stir until the chocolate is fully melted and the mixture is smooth and glossy.
- Cool the Ganache: Allow the ganache to cool in the refrigerator for 10-15 minutes until it thickens slightly but is still pourable.
6. Finish the Cake
- Top with White Chocolate: Pour the cooled white chocolate ganache over the assembled cake, spreading it evenly to cover the top.
- Sprinkle with Coconut Flakes: For an extra touch, sprinkle coconut flakes over the ganache for added texture and flavor.
- Chill the Cake: Refrigerate the assembled cake for several hours or overnight to set completely before serving. This allows the layers to meld together, creating a cohesive and delicious dessert.
7. Serve
- Slice and Enjoy: Once the cake is fully set, slice into squares or rectangles and serve chilled. This layered walnut, coconut, and peach cake is a beautiful and delicious treat that’s perfect for sharing with family and friends!
Nutrition Information (Per Serving, Based on 16 Servings)
- Calories: 320 kcal
- Protein: 6 g
- Carbohydrates: 34 g
- Dietary Fiber: 2 g
- Sugars: 24 g
- Total Fat: 18 g
- Saturated Fat: 8 g
- Cholesterol: 110 mg
- Sodium: 80 mg
Tips for the Perfect Layered Cake
- Cool Layers Completely: Ensure each layer is completely cooled before assembly to prevent the filling from melting or slipping.
- Chill Time: The longer the cake chills, the better the layers will set, making it easier to slice and serve.
- Customize Flavors: You can add a splash of vanilla or almond extract to the peach filling for additional flavor depth.
This layered walnut, coconut, and peach cake is an exquisite dessert that combines multiple textures and flavors in every bite. With its rich walnut base, light coconut layer, and creamy peach filling, this cake is as beautiful as it is delicious. Enjoy making and sharing this impressive dessert!