Tropical Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan with 1 tablespoon butter and dust with 1 tablespoon flour, tapping out the excess.

Cream butter and sugar

In a large mixing bowl, beat 1 cup room-temperature unsalted butter with 1 cup granulated sugar until light and fluffy, about 3–4 minutes using an electric mixer on medium speed.

Add eggs and vanilla

Add the 3 large eggs one at a time, beating briefly after each addition until incorporated. Mix in 2 teaspoons pure vanilla extract.

Combine dry and wet

In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt. With the mixer on low, add roughly one-third of the dry mixture to the butter mixture, then add 1 tablespoon whole milk, then another third of the dry, then the remaining milk, and finish with the last of the dry ingredients. Scrape down the bowl and mix until just combined; do not overmix.

Bake

Pour batter into the prepared 8-inch pan and smooth the top. Bake on the middle rack for 28–34 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking for even color.

Cool

Allow the cake to cool in the pan for 10 minutes, then run a knife around the edge, invert onto a wire rack, and cool completely (about 1 hour). If the cake domed, level the top with a serrated knife once cool.

If your dulce de leche is very thick, stir 1–2 tablespoons heavy cream into 1 cup dulce de leche to loosen it to a spreadable consistency. Optionally whisk in 1 teaspoon sea salt for a salted-dulce flavor. Taste and adjust cream or salt until smooth and spreadable.

Set aside until cake is ready to assemble. No heating required if using store-bought; if using homemade, ensure it is cool.

Prepare peaches

Bring a pot of water to a simmer. Score a small X on the bottom of each peach. Blanch the peaches in simmering water for 30–45 seconds, then transfer to an ice bath. Peel the skins off, halve the peaches, remove pits, and slice into 1/4-inch slices.

Macerate or cook

For a fresh macerated topping: place the sliced peaches in a bowl with 2 tablespoons granulated sugar and 1 tablespoon fresh lime juice. Toss and let sit 10–15 minutes until juicy. For a warm peach compote: place peaches, 2 tablespoons sugar, 1 tablespoon lime juice and 2 tablespoons water in a small saucepan. Cook over medium heat until the peaches soften and release juices, about 6–8 minutes. If you prefer a thicker compote, mix 1 teaspoon cornstarch with 1 teaspoon cold water and stir into the simmering peaches for 1 minute until thickened. Remove from heat and cool slightly.

Make a light soak (optional)

Reserve 2–3 tablespoons of the peach juices from maceration or compote to brush on the cake layers during assembly to add moisture and peach flavor.

Level and split cake

If desired, split the cooled 8-inch cake horizontally into two layers using a long serrated knife or cake leveler. Place the bottom layer on a serving plate.

Soak and spread dulce

Brush about half of the reserved peach juice lightly over the bottom cake layer (or brush with simple syrup if you prefer). Spread half (about 1/2 cup) of the dulce de leche evenly over the bottom layer, leaving a small border at the edge to avoid overflow.

Add peaches

Arrange half of the peach slices (or half of the compote) over the dulce de leche layer in a single even layer. If using compote, spoon any remaining syrup sparingly to avoid sogginess.

Top layer and finish

Place the second cake layer on top. Lightly brush with remaining peach juice. Spread the remaining dulce de leche thinly over the top (or pipe dollops) and finish with a border or dollops of lightly sweetened whipped cream (about 1 cup) or spread the whipped cream across the top. Arrange the remaining peach slices on top in a decorative pattern.

Garnish

Sprinkle 2 tablespoons toasted shredded coconut over the top and tuck fresh mint leaves around the peaches for color. Chill for 30 minutes to set the dulce de leche and meld flavors, then slice and serve.