Tropical Bliss: Peach Lemon Cake with Coconut and Honey

Serving: This cake is perfect on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch, add a few fresh mint leaves for color and flavor.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. The cake can also be refrigerated for up to a week, but it’s best enjoyed fresh.
Variants
Coconut Milk Cake: Swap the buttermilk for coconut milk to intensify the coconut flavor and add richness.
Peach Compote Topping: Serve the cake with a peach compote on top for an added burst of peach flavor. Simply simmer diced peaches with a little honey until soft and syrupy.
Lemon Curd Filling: Add a layer of tangy lemon curd between the cake layers for extra lemon flavor.
Almond Joy Twist: Add slivered almonds to the batter for a nutty, almond-coconut flavor combo.
FAQ
Q: Can I use frozen peaches instead of fresh?
A: Yes, you can use frozen peaches. Just be sure to thaw and drain them thoroughly to avoid excess moisture in the batter.

Q: Can I substitute the honey with another sweetener?
A: Yes, you can substitute honey with maple syrup, agave nectar, or a sugar alternative. However, the flavor may change slightly depending on the sweetener used.

Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake a day in advance. Store it in an airtight container and glaze it just before serving.

Q: Can I use a different fruit for this recipe?
A: Yes! You can substitute peaches with berries (like blueberries or raspberries) or stone fruits such as plums or nectarines for a similar result.