This was one of her all time favourites. I loved it, but found it extremely rich after about the third slice! The image shows more of a peach pie, but Rose made her kuchen in a lamington tin, so it looks like a peach slice. I still have the very same tin in my kitchen, some forty years later. I think of mum every time I use it.

Image by azerbaijan_stockers on Freepik

Ingredients:

• 1 x packet of butter cake
• Half a cup of coconut
• 125 grams of butter
• 1 x large tin of sliced peaches (or apricots), drained
• Rose says: “I have used pie apricots”
• Quarter of a cup of brown sugar
• Half a teaspoon of cinnamon
• 1 x cup of sour cream
• 1 x egg

Method

• Do not make up the cake, but rub in the butter
• Add in coconut
• Press the mixture into a lamington tin (!) so it covers the bottom and comes up the side a little
• Cover the mixture with the fruit
• Sprinkle the sugar and cinnamon on top
• Combine the egg and sour cream
• Pour over the top
• Cook in 175 degree oven for no longer than 30 mins
• Or until top is set
• Chill in the fridge
• Serve with whipped cream

Preparation Time: 10 mins

Cooking Time: 30 mins

Servings: 6