Step 1

Add the shredded coconut to a skillet and set it over medium-low heat. Cook the coconut until about half of the strands are a deep golden brown. Remove from the heat, scrape the coconut onto a plate, and let it cool for a few minutes.

Step 2

Add the nuts to the bowl of a food processor and pulse until they are chopped into very small pieces but not so long that they are ground into a powder. Add the toasted coconut and both sugars and pulse 4 or 5 times to combine. Add the butter, salt, and vanilla and pulse 5 or 6 times until the butter is blended in and the mixture looks damp. Cover and set aside.

Step 3

Heat the oven to 350 degrees F (177 degrees C).

Step 4

Prepare an 8-inch round cake pan by coating the inside of the pan with a thin layer of vegetable shortening or butter. Cut a piece of parchment paper to fit the bottom of the pan and place it in the pan. Coat the top of the parchment paper with vegetable shortening or butter. Shake some flour around in the pan so the inside is completely covered with flour. Shake any excess flour from the pan. (More information about preparing a pan so the cake will not stick.)

Step 5

Peel the peaches, remove the pit, and chop them into bite-size pieces. Add them to a bowl and squeeze the juice from the lemon over them. Toss the peaches around in the lemon juice; this will prevent them from browning. Set aside.

Step 6

Add the melted butter and sugar to a medium size bowl and stir vigorously with a wire whisk to combine. Whisk in the egg and egg yolk, then whisk in the yogurt, coconut milk, vanilla, almond extract (if using), and the zest from 1 large lemon.

Step 7

Add the flour, baking powder, baking soda, and salt to a large bowl and stir to combine.

Step 8

Pour the wet ingredients into the dry ingredients and stir until about halfway combined. Add the peaches and stir until blended.

Step 9

Scoop the batter into the prepared pan and sprinkle the crumb topping over it in an even layer.

Step 10

Bake for 55 - 65 minutes (the fruit can cause the bake time to vary quite a bit, so pay attention). To test that the cake is done, insert a toothpick into the center and remove it. If you do not see any raw batter on the toothpick, the cake is done.

Step 11

Remove the cake from the oven and set it on a wire rack. Allow the cake to cool completely in the pan. Slide a butter knife or a flat metal spatula around the side of the pan to loosen the cake from the pan then gently turn the cake out onto a plate and then flip it right side up onto a cake platter. Serve immediately, or cover and store at room temperature for up to 2 days or in the refrigerator for up to 4 days.