Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 12/10/24. See terms.
Join now
Photo of Peach and coconut upside-down cake by WW

Peach and coconut upside-down cake

8
Points®
Total Time
1 hr 30 min
Prep
20 min
Cook
1 hr
Serves
10
Difficulty
Easy
The coconut gives this classic cake a nutty edge.

Ingredients

Brown sugar

2 tbs

Peach(es)

3 medium, pitted, skin removed, cut into wedges

Egg(s)

3 medium

Caster sugar

150 g

Cardamom

1 tbs, ground

Vanilla yoghurt, 99% fat-free, no added sugar

150 g

White self-raising flour

1 cup(s), sifted, (150g)

Shredded or desiccated coconut

¼ cup(s)

Oil spray

4 x 3 second spray(s)

Instructions

  1. Preheat oven to 190°C or 170°C fan-forced. Lightly spray a 20cm round cake tin with oil then line base and sides with baking paper. Sprinkle brown sugar evenly over base. Arrange peaches in a single layer over sugar.
  2. Using an electric mixer, beat eggs and sugar until thick and pale. Fold in cardamom, yogurt, flour and coconut until just combined.
  3. Carefully spoon mixture over peaches and smooth surface. Bake for 1 hr or until a skewer inserted into the centre comes out clean. Stand for 10 mins, then turn out onto serving plate.

You might like

You might like