Prepare the Peach LayerIn 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.

Make the Cake BatterIn 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.

Assemble and BakeCarefully spoon the batter over the peach layer in the cake pan. Use a spatula to smooth it out evenly without disturbing the peach slices.

Cool and FlipAllow 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.

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.

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.

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.

How do I store leftovers?Store in an airtight container in the refrigerator for up to 4 days.

Can this cake be frozen?Yes. Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

What other fruits can I use?Plums, nectarines, apricots, or pineapple all make great substitutes.

Can I use a bundt pan?A round or square cake pan is ideal. A bundt pan may work but makes flipping more difficult.

Is this recipe suitable for children?Yes! It's low in processed ingredients and contains fruit and yogurt.

How do I make it fluffier?Make sure not to overmix the batter and use fresh baking powder.

Can I use flavored yogurt?You can, but it may alter the taste. Plain natural yogurt is best for balance.