Coconut Peach Cake

Ingredients

For the crust:

1.3 cups coconut

1/2 cup almonds

1/3 cup sugar

2 tbsp flour

pinch of salt

2 egg whites

1/2 tsp almond extract

For the frosting:

1 cup 33% heavy cream

1/2 cup powdered sugar

For decoration:

2 peaches

1/2 cup sugar

1/2 cup water

Prepare the crust: beat the egg whites until stiff. Combine the remaining ingredients, top with the egg whites, and gently fold from the bottom up. Place the dough on parchment paper in the desired pan. Bake in a preheated oven at 170°C for 20-25 minutes, until the edges are golden brown. Cool on a wire rack, then in the refrigerator for about an hour, or in the freezer for about 15 minutes.

Prepare the peaches: Place the sugar and water in a saucepan and bring to a boil over medium heat. Slice the peaches into thin wedges. Place in the boiling syrup and cook until soft. Drain in a sieve and cool. Then refrigerate for an hour or freeze for 15 minutes.

While the cake and peaches are cooling, prepare the cream. Simply whisk it with powdered sugar. You can add vanilla extract. Be careful not to overdo it with the powdered sugar.

Assemble the cake: Spread the cream on the cooled cake and smooth it out. Then decorate with peaches as desired.

Enjoy!