• Preheat the oven to 356°F (180° C). Grease a 6 inch round cake pan with a teaspoon of oil. Line the base of the tin with parchment paper. Set aside.
• Sift the flour, baking powder, soda, salt in a bowl and set aside.
• Combine 1 cup diced peaches with sugar. Blend to make a smooth puree. You can use 275 grams of readymade puree as well.
• Whisk together peach puree, coconut milk, olive oil, and vanilla for 5 - 6 minutes. You can use a hand mixer as well for the purpose.
• Now combine the sifted flour and wet ingredients. Cut and fold the batter to evenly combine. Make sure not to over mix the batter. If the batter seems too dry add 2 tablespoons coconut milk and fold it into the batter.
• Add remaining ¼ cup of peaches and gently fold them into the batter. Adding diced peaches is optional.
• Pour the batter evenly into the greased cake tin. Tap the tin once or twice gently on the kitchen counter to release the trapped air in the batter.
• Bake cake for 45 - 50 minutes or until the toothpick inserted in the center comes out clean.
• Once the cake is baked, allow it to cool in the cake tin for 10 minutes and then transfer to a wire rack. The peach cake is ready to serve.

Cake Frosting:

• Slice the cake into two equal halves. Spread 1 Cup of cream on top of the first layer of the cake. Drizzle peach puree or preserve. Place peaches on the cream and puree dollops. Cover this layer with the second layer of the cake. Repeat the same frosting process.
• Keep the frosted cake in the refrigerator for 10 - 15 minutes to set before serving.