Name: Coconut-Peach Layer Cake
Yield: 12 Servings
Ingredients: 2 3/4 cup all purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup buttermilk; 1/4 cup sour cream; 1 cup (2 sticks) unsalted butter, room temperature; 1 2/3 cups sugar; 1 cup canned sweetened cream of coconut (such as Coco López)*; 4 large eggs, separated; 2 teaspoons vanilla extract; 3 cups sweetened flaked coconut; 1/2 cup peach preserves; 3 pounds peaches, peeled, cut into 1/4- to 1/2-inch-thick slices; 1/2 cup sugar; 2 tablespoons fresh lemon juice; 3 cups chilled whipping cream; 1/4 cup plus 2 tablespoons canned sweetened cream of coconut; 1 1/2 teaspoons vanilla extract; 1 peach, peeled, thinly sliced

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