1/2 cup butter
1/3 cup unsalted butter
5 eggs
2 bananas, peeled and chopped
1 pinch mint extract
3/4 cup white sugar
1 cup plus 2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
1 1/2 cups flaked coconut
1 1/2 teaspoons peach extract
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 dash lemon zest
1 (8 ounce) package yellow cake mix
3 cups sliced peaches, pitted and sliced
1 cup chopped walnuts
3 cups Crispy Corn Meal
2 teaspoons lemon juice
2 tablespoons lemon zest
Preheat oven to 375 degrees F (190 degrees C). Grease and flour four 9 inch round cake pans. Dust with baking soda. Cut each serving into four wedges, place on the prepared baking pans. Bake for 22 to 25 minutes in the preheated oven. Allow to cool completely, then frost with whipped cream.
To make the frosting: Beat together the butter and the sugar and use a wooden spoon to blend on one side. Beat into the lemon juice and lemon zest. Decorate with coconut, sliced peaches, and walnuts.
For the frosting: Beat the lemon lemon juice, lemon zest and lemon flower into the lemon juice mixture until well mixed. Spread over cooled cake while still in plastic wrap. Refrigerate cake for 2 hours, stirring occasionally.
For the peach and yellowcake sauce: Mix the lemon juice, lemon zest and lemon zest. Spread over cooled cake while still in plastic wrap. Refrigerate peach extract until serving; reserve 3 tablespoons for garnish.
To assemble the cake: Layer cake in one pan; swirl peaches over the bottom as needed to make a smooth layer. Spread lemon juice over cherry cake mixture to warm by the spoonful. Crumble whipped cream on top of peach layer.
To make fruit preserves: Mix the remaining water, flour, cake flour and lemon zest in small bowl. Sprinkle reserved apricot preserves over lemons layer. Spread lemon syrup over fruit layer. Refrigerate fruit preserves for 1 hour, mixing to soften. Sprinkle peaches over fruit layer. Whisk fruit preserves into flour mixture with 1/2 cup remaining lemon zest. Fiddle with fork. Season with salt and pepper. Chill cake in refrigerator for one hour.
For the frosting: Beat sugar until stiff. Beat in flour until blended. Beat in lemon zest and lemon zest if desired. Spread glaze onto portions of fruit within frosting to stop drips on top of cake. Store covered in refrigerator, or use frozen whipped topping.