White Chocolate-Coconut Layer Cake

Directions

• Line three 8-in. round baking pans with parchment; coat paper with cooking spray and set aside.
• In a small bowl, melt chocolate; set aside.
• In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Sift flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition.
• Pat peaches dry with paper towels. Fold peaches, chocolate and macadamia nuts into batter. Divide among prepared pans.
• Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a microwave, melt chocolate with cream; cool to room temperature. In a large bowl, beat butter and extract until fluffy; add cooled chocolate mixture. Gradually beat in confectioners' sugar.
• Spread between layers and over top and sides of cake. Sprinkle with coconut and macadamia nuts.