1 cup white sugar
1 cup vegetable oil
1 cup chopped peaches
1 cup vegetable oil
1 cup chopped fresh strawberries
1 cup chopped fresh orange zests
1 cup chopped fresh lemon zests
1 cup chopped peaches
1/2 cup vegetable oil
1 cup chopped peaches
1/2 cup chopped fresh orange zests
1 cup chopped peaches
1 cup chopped peaches
1/2 cup chopped peaches
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
To Make Crust: In a saucepan, melt 1/2 cup butter or margarine. Stir in sugar, peaches, orange zests, lemon zests and pineapple. Stir in peaches, orange zests and lemon zests. Mix in the coconut, pecans and lemon chutney. Pour into prepared pans.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool in pan on wire rack. Cut into squares.