Coconut peach



  • 825g can peach halves in natural juice, drained
  • 340g packet golden buttercake cake mix (or see related recipe)
  • 60g butter, softened
  • 3/4 cup milk
  • 2 eggs
  • 1/2 cup desiccated coconut
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • Vanilla ice-cream, to serve
  • Double cream, to serve


Step 1


Preheat oven to 180°C. Lightly grease a 6-cup capacity, 18cm (base) round baking dish. Place peaches in dish to cover base.

Step 2

Using an electric mixer, beat cake mix, butter, milk and eggs on medium speed for 4 minutes or until thick. Fold in coconut. Spoon mixture over peaches.

Step 3

Combine sugar and cinnamon. Sprinkle over pudding. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Serve warm with ice-cream and cream.

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