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Coconut macaroon peach panna cotta cake - made with coconut cream tangy yogurt, and fresh peaches, this cake is light and fruity, creamy and luxurious - a real summer treat. | www.viktoriastable.com

Coconut macaroon peach panna cotta cake {celebrating 1 year of blogging}

Coconut macaroon peach panna cotta cake - made with coconut cream, tangy yogurt, and fresh peaches, this cake is light and fruity, creamy and luxurious - a real summer treat.

Course Dessert
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8
Calories 294 kcal
Author Viktoria

Ingredients

For the coconut macaroon base:

  • 2 cups unsweetened shredded coconut
  • 3 egg whites
  • 2 Tbs honey
  • 1 tsp vanilla extract

For the peach panna cotta:

  • 1 large peach
  • 1 cup Greek yogurt
  • 1/2 cup coconut cream
  • 2 Tbs honey
  • 2 tsp vanilla
  • 1 Tbs gelatin (dissolved in 1/4 cup water)

For the cake:

  • 2 large peaches
  • 2-3 Tbs peach schnapps
  • 2 tsp coconut sugar
  • a handful of toasted coconut chips (for decoration)

Instructions

Prepare the coconut macaroon base:

  1. Using a hand mixer, whip the egg whites until soft peaks form. Add the honey, vanilla, and coconut flakes, and mix lightly by hand.

  2. Line a 6" cake form with parchment paper, and pour the coconut batter in. Bake at 350 F for 10-15 minutes. Take out and let cool.

To prepare the peach panna cotta:

  1. In a food processor or blender, add the peach (no need to peel), the yogurt, coconut cream, honey and vanilla. Process until you get a smooth cream. Taste and adjust the sweetness if needed.

  2. Sprinkle gelatin in 1/4 cup water, and let it bloom for 5 minutes. Stir and heat in the microwave for 10 seconds until it melts and is warm to the touch. Mix the gelatin with the peach cream.

To make the cake:

  1. Cut 2 peaches in cubes, and pour the peach schnapps, and 2 tsp coconut sugar over them. Let them marinate for 10 minutes.

  2. With the coconut macaroon cake base still in its spring form, arrange the marinated peach pieces on top of the base in an even layer.

  3. Pour the peach cream over them (it should reach almost to the top of the form).

  4. Cover with plastic wrap, and leave in the fridge to set for at least 3 hours.

  5. Once the gelatin is set, carefully remove the side of the form, and decorate with toasted coconut chips, and more peach slices.

Recipe Notes

Makes one 6" cake (6" x 2 3/4" spring form)