Tropical Bliss: Peach Lemon Cake with Coconut and Honey

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line the bottom with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt. Set aside.
Cream Butter and Honey: In a large mixing bowl, beat the softened butter and honey together until light and fluffy, about 3-4 minutes.
Add Eggs and Flavor: Beat in the eggs, one at a time, followed by the lemon juice and lemon zest.
Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in batches, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in Peaches: Gently fold in the diced peaches, making sure they are evenly distributed throughout the batter.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Make the Glaze: While the cake is baking, prepare the glaze. In a small saucepan, combine honey, lemon juice, and butter. Bring to a simmer over medium heat, stirring constantly, until the butter is melted and the glaze is smooth. Remove from heat and stir in the vanilla extract.
Cool and Glaze: Once the cake is baked, allow it to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Drizzle the lemon honey glaze over the top of the cooled cake.
Serve: Slice and serve the cake. Garnish with additional shredded coconut or fresh peach slices if desired.
Serving and Storage Tips