If you’re looking for a dessert that’s both visually stunning and incredibly flavorful, this Upside-Down Peach and Coconut Cake is just the treat you need. Combining juicy, caramelized peaches with a soft yogurt-based sponge and a hint of lemon and coconut, this cake is the embodiment of summer comfort baking.
Whether served warm with a scoop of vanilla ice cream or enjoyed chilled as an afternoon indulgence, this recipe is the perfect way to highlight ripe seasonal fruit. Even better? It’s easy to make, uses pantry staples, and looks impressive enough to serve at your next gathering.
Cooking Time
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Prep Time: 20 minutes
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Cook Time: 45–50 minutes
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Cooling Time: 20 minutes
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Total Time: 1 hour 30 minutes
Ingredients
For the Peach Topping:
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800 g peaches (fresh or canned, sliced)
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100 g sugar
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20 g butter
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100 ml water
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30 ml water + 1 tsp cornstarch
For the Cake Batter:
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1 egg
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100 g sugar
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10 g vanilla sugar
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100 ml sunflower oil
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2 tbsp natural yogurt
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Zest of 1 lemon
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300 g all-purpose flour
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10 g baking powder
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Coconut flakes (for topping and optional folding into batter)
Step-by-Step Cooking Directions
Step 1: Prepare the Peach Layer
In a small saucepan, combine 100 g sugar, 20 g butter, and 100 ml water. Heat gently until the butter melts and the sugar dissolves, creating a light syrup. Add the peach slices and simmer for 5–7 minutes until they soften.
In a separate bowl, mix 30 ml water with 1 tsp cornstarch and add this to the peaches. Stir until the syrup thickens slightly and coats the fruit in a glossy glaze. Remove from heat.
Grease a round cake pan or springform pan with butter or oil. Arrange the peach slices neatly at the bottom, creating a decorative pattern. Pour any remaining syrup over the peaches and set aside.
Step 2: Make the Cake Batter
In a mixing bowl, whisk together the egg, sugar, and vanilla sugar until light and slightly frothy. Add the sunflower oil and yogurt, mixing until smooth. Stir in the zest of one lemon.
In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, folding gently until no lumps remain. The batter will be thick but spreadable.
Optional: Fold in 2–3 tablespoons of coconut flakes into the batter for extra texture.
Step 3: Assemble and Bake
Carefully spoon the batter over the peach layer in the cake pan. Use a spatula to smooth it out evenly without disturbing the peach slices.
Bake in a preheated oven at 180°C (350°F) for about 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Cool and Flip
Allow the cake to cool in the pan for 15–20 minutes. Run a knife around the edge to loosen it, then carefully invert the cake onto a serving plate so that the caramelized peaches are on top.
Sprinkle with coconut flakes for garnish.
Nutritional Information (per slice, assuming 10 slices)
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Calories: ~280 kcal
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Carbohydrates: 38 g
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Protein: 3.5 g
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Fat: 12 g
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Sugar: 24 g
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Fiber: 1.5 g
The Origins and Popularity of the Recipe
The upside-down cake has roots in early 20th-century America when home cooks began baking cakes with fruit on the bottom to create a naturally sweet, decorative top once flipped. Pineapple was the classic choice, but peaches have since emerged as a beloved alternative, especially in Europe and Mediterranean countries.
This particular peach and coconut variation blends the traditional upside-down cake method with sunny tropical notes, making it especially popular during summer months. Its rustic charm and juicy fruit topping have made it a staple at potlucks, picnics, and brunches alike.
Reasons Why You’ll Love This Recipe
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Beautiful presentation with glossy, golden peaches
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Moist and tender crumb thanks to yogurt and oil
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Light citrus notes from lemon zest
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Coconut adds texture and a tropical twist
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Easy to customize with other fruits or spices
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No fancy tools required – just a pan and a bowl!
Health Benefits
While this cake is certainly a treat, it does include some wholesome elements:
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Peaches are rich in vitamin C, fiber, and antioxidants.
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Yogurt adds protein, calcium, and probiotics.
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Sunflower oil contains heart-healthy unsaturated fats.
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Coconut provides fiber and minerals like manganese.
For a healthier version, reduce the sugar or use whole wheat flour.
Serving Suggestions
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Serve warm with a scoop of vanilla ice cream or whipped cream.
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Enjoy with a cup of coffee or herbal tea.
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Top with fresh berries for added freshness.
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Slice thinly for elegant dessert plates at dinner parties.
Common Mistakes to Avoid
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Using overly ripe peaches: They can become mushy when cooked.
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Not thickening the syrup: This step ensures the peach layer stays put.
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Overbaking: Check your oven early to prevent a dry cake.
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Flipping too soon: Let it cool slightly to avoid crumbling.
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Skipping the grease: This can cause the cake to stick and break.
Pairing Recommendations
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Drinks: Light Moscato wine, peach iced tea, or sparkling lemonade
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Other Dishes: Summer salads, grilled chicken, or fruit sorbet
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Toppings: Whipped mascarpone, crushed pistachios, or honey drizzle
Cooking Tips
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Line the cake pan with parchment paper for easier flipping.
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Use canned peaches if fresh ones are out of season—just drain them well.
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Try adding a pinch of cardamom or ginger to the batter for warmth.
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If your peaches aren’t sweet, increase the sugar in the syrup slightly.
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Make it dairy-free by using plant-based yogurt and oil.
Similar Recipes to Try
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Pineapple Upside-Down Cake
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Apricot Almond Yogurt Cake
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Lemon Coconut Loaf
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Peach Cobbler with Oat Topping
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Yogurt Cake with Berries and Honey
Variations to Try
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Peach-Plum Combo: Use half peaches and half plums for a deeper flavor.
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Peach and Almond: Add almond extract and flaked almonds on top.
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Spiced Peach: Add cinnamon and nutmeg for autumn flavor.
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Vegan Version: Use flax egg and dairy-free yogurt.
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Gluten-Free Option: Substitute flour with a gluten-free baking mix.
Ingredient Spotlight: Peaches
Peaches are more than just sweet and juicy. They’re rich in vitamin A and C, potassium, and antioxidants like beta-carotene. Their natural sugars make them ideal for baking, while their firm texture holds up beautifully during cooking. In this cake, they provide both flavor and a glossy, jammy topping.
Conclusion
This Upside-Down Peach and Coconut Cake is everything a summer dessert should be—fragrant, moist, fruit-forward, and unfussy. It brings the natural sweetness of peaches together with the comforting richness of cake and the tropical crunch of coconut. Whether you’re serving it at a family lunch or enjoying a slice with coffee on a lazy afternoon, this cake is sure to become one of your go-to favorites.
With room for endless variations, easy steps, and a guaranteed wow-factor, there’s every reason to bake this cake today!
Frequently Asked Questions (FAQ)
1. Can I use canned peaches instead of fresh?
Yes! Just make sure to drain them well and reduce the cooking time for the syrup slightly.
2. What type of coconut should I use?
Unsweetened shredded or flaked coconut works best. Sweetened coconut can be used if you want a more dessert-like result.
3. Can I make this cake ahead of time?
Absolutely. Bake it a day in advance, store in the fridge, and bring to room temperature before serving.
4. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days.
5. Can this cake be frozen?
Yes. Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
6. What other fruits can I use?
Plums, nectarines, apricots, or pineapple all make great substitutes.
7. Can I use a bundt pan?
A round or square cake pan is ideal. A bundt pan may work but makes flipping more difficult.
8. Is this recipe suitable for children?
Yes! It’s low in processed ingredients and contains fruit and yogurt.
9. How do I make it fluffier?
Make sure not to overmix the batter and use fresh baking powder.
10. Can I use flavored yogurt?
You can, but it may alter the taste. Plain natural yogurt is best for balance.