Coconut and peach wholewheat cake

This is a basic vanilla cake recipe adapted from Donna Hay’s Basics to Brilliance. You can use whatever seasonal fruits you have on hand, with or without the coconut chips.


  • 125g butter, melted and cooled
  • 1 1/2 cups of rosella wholewheat flour
  • 2 tsp baking powder
  • 1/2 cup of sugar
  • 2 eggs
  • 1/2 cup of coconut cream
  • 1/4 cup of sourdough starter (optional)
  • 3-4 peaches sliced
  • 1 tbsp brown sugar
  • 1/4 cup coconut chips or dessicated coconut


  1. Place the butter, flour, baking powder, sugar, vanilla, eggs, sourdough starter and coconut cream in a large bowl and mix until combined.
  2. Preheat oven to 160 C
  3. Grease and line a loaf tin with baking paper.
  4. Pour the mixture into the tin and layer the peach slices on top. Sprinkle the coconut chips and brown sugar over the peaches.
  5. Bake for 55- 60 minutes.
  6. Set aside to cool in tin for 5 minutes and then turn out onto a wire rack.