Coconut Cake with Peach Buttermilk Cream

For the coconut cake with peach buttermilk cream, separate the eggs, beat the egg whites until stiff. Beat the yolks, powdered sugar and water until creamy.

Sift flour with baking powder and mix well, also carefully fold in the snow. Pour everything into a greased springform pan and bake in the oven at 180 °C top-bottom heat for about 45 minutes.

Remove the cake from the oven, let it cool down and take it out of the springform pan. Whip the cream with the powdered sugar until stiff.

Mix in buttermilk, coconut and gelatine. Drain peaches well, cut into small cubes and mix in as well.

Cut the base once. Place a springform ring around the cake and spread the cream on the base. Place the lid on top and refrigerate for about 4 hours.

For the decoration, whip the cream until stiff, spread the coconut cake with peach buttermilk cream with whipped cream and decorate as desired.

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