2 eggs
1 cup milk
2 large strawberries, hulled
2 large bananas, sliced
1 cup peach preserves
1 cup peach halves
4 cups peaches, pitted and sliced
1 1/2 cups blueberries
1/4 cup orange juice
1 (8 ounce) package mini marshmallows
2 teaspoons lemon zest
2 teaspoons peaches (optional)
1/4 teaspoon salt
3 tablespoons pecan extract
1 teaspoon lemon juice
1/4 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 cup milk
1 cup white sugar
3 cups flaked coconut
2 teaspoons lemon zest
1/4 teaspoon salt
1/4 teaspoon lemon juice
2 tablespoons brown sugar
2 teaspoons lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon peach preserves
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans.
In a large bowl, beat eggs, 1 cup milk, strawberries, bananas and peaches. Mix with 1 cup peach preserves and 2 tablespoons lemon zest. Stir fruit with remaining lemon juice into fruit mixture. Stir in lemon zest, peaches, sugar, 2 cups pineapple chunks, peach slices, sugar, lemon zest, peaches, salt, pecan and lemon juice.
Pour batter into prepared pans. Bake in preheated oven for 15 minutes. Remove from oven and allow to cool.
In a small bowl, blend lemon zest, peaches, 1/4 teaspoon salt, peach slices, sugar, lemon zest, peaches, 1/4 teaspoon lemon zest, peaches, 1/2 teaspoon lemon zest, lemon zest and peach preserves. Refrigerate cake while chilling.
While the cake is chilling, prepare the frosting by combining the peach preserves, 1 cup pineapple chunks, fruit slices, sugar, lemon zest, peaches, salt, pecan and lemon zest. Lay last peach slice on top of cake and frost with remaining 2 teaspoons lemon zest. Chill in refrigerator.
When the cake is chilled and ready to frost, beat together the whipped cream, butter, 1 egg and 1 cup peach preserves. Spread frosting over peach and raspberry slices. Frost peach and cream cheese layers. Garnish with peaches and vanilla.
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