A really beautiful and unsual cake, you'll be unable to resist a slice of this gorgeous cake ♥♥
- 185g caster sugar
- 185g butter, softened
- 3 large eggs
- 420g can peaches, drained and pureed
- 100g dessicated coconut
- 185g self raising flour
- 1 tsp baking powder
- 300g white chocolate, broken into pieces
- 300g full fat Philadelphia
- 175g unsalted butter, softened
- 1 tbsp Malibu or white rum
- 100g desiccated coconut, toasted
Heat the oven temperature 170C or 150C for fan oven. Lightly oiled and base-lined a 20cm springform pan.
Beat in the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the peaches, don't worry if the mixture splits; it will come back together.
Fold in the coconut, flour and baking powder with a pinch of salt, pour into the cake tin and bake for 1 hour to 1 hour 10 minutes, until the skewer comes out clean, covering the top with foil if it looks like it's getting too dark. Remove from oven, cool in the tin for 10 minutes, then carefully remove and cool completely on a wire rack.
Meanwhile, making the icing. Melt the choccolate very gently over a pan of steaming water, off the heat. Allow to cool to room temperature- don't rush this or the icing won't set. Beat the Philadephia and butter with electric whisk, then add the melted chocolate and beat again. Stir through the Malibu or rum until smooth.
Using a serrated knife, carefully split the cake in half horizontally. Use a third of the icing to fill the centre, then cover the rest of the cake with the remaining icing. Using a palette knife, carefully press the toasted coconut up the sides of the cake. The decorated cake will keep in the fridge for 3 days. Bring back to room temperature before serving.