12 20 mins
Print Recipe



  • 2 x 700g Goulburn Valley Peaches in Juice
  • 1 cup icing sugar
  • Zest & juice of one lime
  • 500g desiccated coconut
  • 2 x 450g store bought vanilla slab sponge cakes
  • 300ml thickened cream, whipped


  1. Drain 1 jar peaches and place into a jug, combine with 1 cup drained juice, icing sugar, zest and juice of lime. Blitz with a hand blender until smooth. Save ½ cup of puree and set aside to serve. Pour remaining puree into a shallow dish. Place coconut onto a separate flat tray.
  2. Cut each sponge into 6 squares and trim around edges (this allows the puree to soak into cake). Dip one square at a time into the puree, coating all sides. Immediately roll in coconut, turning to coat completely. Place onto a tray. Repeat with remaining sponge, puree and coconut. Refrigerate for 30 mins to set.
  3. Drain second jar of Goulburn Valley peaches. Cut each Peachington in half horizontally and lay flat.
  4. Top one side of peachington with whipped cream, then a few peaches slices and top with lid.
  5. Serve drizzled with reserved puree and remaining peaches.

Looking for more inspiration?

Check out some of our suggested recipes for you to try below!