How to make
Beat the eggs with the sugar into a fluffy cream and add the melted butter and orange juice in thin streams, by beating at all times.
Sift the flour with the baking powder and vanilla and add it to the mixture in parts along with the breadcrumbs, while stirring with a wooden or silicone spoon.
Pour the finished mixture into a greased and floured baking pan or a cake tin (round, diameter 9.5″ - 24 cm). You can also use baking paper.
Sprinkle with 4 tbsp. of coconut shavings and place it in a preheated oven at 360°F (180°C) for 20 minutes.
Shortly before the baking time is up, prepare your couverture, by heating the butter, water and orange juice over medium heat. Add the sugar and stir, until the sugar melts and boils. If desired, you can leave it to boil, until it thickens a little, or leave it be thinner, because either way the cake will absorb the liquid and become moist, which is also great.
Take the baked cake out of the oven and spread it with the jam - it can be with whole pieces of fruit or not. Spread the coconut couverture evenly over the peaches and bake for another 5-6 minutes in the oven, where you have previously raised the temperature to 390°F (200°C) and the lower resistor wire is switched off.
Cool the completely baked cake and remove it from the cake tin. If you have not used baking paper, be careful not to break it, because it is very fragile and delicate. Sprinkle it with powdered sugar, if desired and decorate it to your liking.
Enjoy!
