In a medium bowl combine the flours, baking powder and salt by stirring and set aside.
In a medium bowl add butter, maple syrup, egg, vanilla and coconut milk. Whisk to combine evenly.
Gently pour butter mix into flour mix, stirring with a fork until batter forms.
Carefully pour batter evenly over the peaches in the pan.
Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool in pan on wire rack for 10-15 minutes. Run a knife around the perimeter of cake against pan to loosen cake.
Invert onto a cake platter.
Cool completely, slices and serve.
Store in refrigerator for up to 2 days.