Coconut Bundt Cake With Roasted Peaches- Gillan Estate, New Zeal

Ingredients

• 1 1/4 cups cream of coconut (such as Coco Lopez)
• 1 cup sweetened flaked coconut
• 2/3 cup plain yogurt
• 2/3 cup canola oil
• 1/2 cup fresh lemon juice
• 1 teaspoon freshly grated lemon zest
• 4 cups all-purpose flour
• 2 1/2 cups sugar
• 2 tablespoons baking powder

Roasted Peaches (Apricots)

• 8 peaches, halved, pitted (original recipe calls for 16 apricots)
• 2/3 cup packed dark brown sugar
• 1/4 cup water
• 3 tablespoons sliced almonds
• lightly sweetened whipped cream

Directions

1. 1

   Cake:.

2. 2

   Preheat oven to 350°F.

3. 3

   Butter and flour 12-cup Bundt pan.

4. 4

   Whisk first 6 ingredients in large bowl to blend. Mix flour, sugar and baking powder in medium bowl. Whisk flour mixture about 1 cup at a time into coconut mixture (batter will be thick).

5. 5

   Spoon batter into prepared pan. Bake until tester inserted near center comes out clean, about 1 hour 20 minutes. Cool cake in pan on rack 15 minutes. Turn cake out onto rack and cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.).

6. 6

   Slice cake; serve with peaches and whipped cream.

7. 7

   Roasted Peaches:.

8. 8

   Preheat oven to 400°F

9. 9

   Toss all ingredients in 13x9x2-inch glass baking dish. Bake until sugar melts and peaches are heated through, stirring occasionally, about 20 minutes.