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PEACH CAKE WITH COCONUT FROSTING

TSLCPeachCake

There is a story behind this recipe.  Recently, I found a long lost cousin on Facebook or as we say here in the South, my Cuz Doris.  Doris was always a wonderful cook and I still have recipes she gave me many years ago.  Well,  she asked me if I had a recipe for peach cake and I did not, so she sent me this one.  The actual cake only has 4 ingredients and no oil or eggs!  I thought she had left something out and asked her about this.  Doris said the other ingredient is LUCK!  I read and reread the ingredients thinking there is no way this can work because there is nothing to hold it together.  I thought she was playing a trick on me!   Curiosity got the best of me and one Saturday morning I started to make the cake.  All the while, I am thinking there is no way this can work but determined to give it a try!

I have to tell you that Cuzin Doris was right about the ingredients and this is one of the best cakes I ever ate.  I have bragged on the cake so much that she told me I had her permission to feature it on here.

So, thanks to Doris for contributing this great recipe to the Southern Lady Cooks.

1 large can sliced peaches, drained and mashed (I used 2 regular(14.5 ounce) cans since that is all I had at the time)
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
 
Drain the peaches and empty into a large bowl.  I just used my hands to mash them.  Add flour, sugar and soda and mix well.  Spray a 9 x 13 inch cake pan and pour in batter.  Bake in a preheated 350 degree oven for 35 minutes.   See recipe below for icing.
 
Icing:
3/4 cup sugar
3/4 regular(12 ounce) sized can of evaporated milk
1 stick butter or margarine or 8 tablespoons or 1/2 cup
1 cup coconut  (I used a little more than a cup of coconut)
1 cup nuts (Doris uses pecans I used walnuts)
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.  Enjoy!
 
If you like this you will love my Peach Puddin!
 
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
 
 
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54 Responses

  1. I made this cake today, it did not turn out like cake at all. The cake was awful and the frosting runny. I followed the directions and I bake almost every day. Very disappointed. Not at all what I expected. Wasted a lot of time and energy. Would not recommend.

    • This cake always turns out great for me and if you read the rest of the comments you will see how much others liked it, too. Sorry, it did not work for you Bonnie.

  2. I bought the ingredients tonight to make this for Sunday lunch. Can’t wait to try it.

  3. I just made this cake. Two words…..WOW and Yummy! Best cake I ever made.

  4. Do you stir the frosting while it is cooking and approximately how long do you cook it?

    • You just cook it until it starts to thicken about 6 or 7 minutes. Stir a couple of times to keep from sticking to pan.

  5. I was wondering abut the amount of moisture for the cake… Didn’t seem like enough but read all the comments and I guess it is… Have to try this my husband dearly loves peaches… I will leave out the nuts as he can’t have them… I hope that that is ok… Can’t wait to try it… Thanks for the recipe..

  6. I came across this recipe on Facebook ……made it today. Totally amazing!!!! I did everything exactly as the recipe recommends and it turned out perfect.

  7. Hi I’m new here on your blog. Made this cake today ang omg!!! It’s very delicious!!! Followed exactly the recipe. I also made your sausage & rice recipe & very tasty my family loved them!

    • Welcome, Joy! So happy to hear you enjoyed these recipes and happy to have you on the site.

  8. oh my goodness! What a wonderful cake, my husband gives it a “two thumbs up” (it would be more but that is all the thumbs he has). My neighbor is going to be thrilled to share in this yummilious cake. Thank you! :) :)

  9. I made this cake today. I cut the sugar in half for the cake and I used coconut oil instead of butter..SOOOOO tasty

  10. I just finished making this cake, and hubby & I both love it! My question is, do I keep it in the fridge since the icing is made with evaporated milk , or can it be covered and left out on my kitchen counter?

    • I have done both, Donna, but I don’t leave it out for very long. If it is warm in your house, I would refrigerate it.

      • I put it covered in the fridge. I just thought it would last longer,
        it tastes so good, I wouldn’t want to have to throw any out!!!

  11. Cant wait to make this cake. Do you think fresh peaches would work, if blanched and mashed ?

  12. My aunt and I made this recipe and it was SO delicious! I think it’d be good as peach muffins too – the batter was sweet enough that it would still be tasty without the icing (although the icing is yummy!).

  13. Thanks for sharing the recipe
    Cake is in the oven
    Icing on the stove
    Can’t wait to taste it

  14. MADE THE PEACH CAKE—IT WAS AWESOME

  15. I just made this but instead of peaches I used a can of pears and added a little cinnamon. All I can say is YUM!!!!! I used light brown sugar for the icing and it was like caramel, YUM again! Thanks for getting me started on such a easy cake. Kris

  16. I made this cake this morning. It is very good. I will save the recipe and make it many more times. I am impressed with the flavor and how moist it is. Certainly a good old fashioned homemade dessert. I also used walnuts in the icing but I’m sure pecans would be good. Thank you! Tanya

  17. could you use less sugar like just one cup i do not like it so sweet. Plus i am on a diet

  18. do you have an easy reciept for bread pudding ?

  19. I have fresh frozen peaches..how many cups instead of can please? Looking forward to making it! Thank you!

    • Maybe, 2 cups. I have not tried this with frozen peaches. The canned peaches have lots of juice in the peaches that makes the liquid in the ingredients when you smash them. There is no other liquid in this recipe and you do not use the peach juice from the canned peaches. I am wondering if the frozen ones would have enough juice??? You might try cooking the frozen ones with a little water to make them more juicy.

  20. I can’t eat coconut would cream cheese frosting work with this ? What would you do ?

  21. Is it 3/4 cup of evap milk or 3/4 of a can of evap milk? The recipe looks scrumptious!

    • 3/4 of a can of evaporated milk. This is the recipe she gave me and how she does it. I just pour the milk out and use 3/4 of it. You could probably use the whole can and add more coconut if you like a lot of frosting. They frosting is yummy.

    • 3/4 of a 12 oz. can is 9 oz. which is 1 1/8 cup if you want to measure it out. Hope this helps.

  22. Am going to make this as soon as possble!

  23. Sounds yummy, can I use Self riising flour instead of all purpose and leave out the baking soda.?

  24. I’m thinking you could probably create the same kind of cake using crushed pineapple. ??? What do you think?

  25. Many people use applesauce in placer of oil in baked recipes to reduce the fat content and to add moisture. Here, the smashed peaches are basically doing the same thing! Sounds unique and delicious! I love peaches, love coconut, so I’ll give it a whirl!

  26. I grew up eating a cake just like this with one change. Mom always used a large can of fruit cocktail (juice and all) instead of the peaches. Absolutely delicious and so moist. Same frosting…yummmmm!!

  27. I made this cake last night and my husband loved it. I used 1 cup of white sugar and 1 cup of brown sugar in the cake and I used brown sugar instead of white for the frosting….YUM!

  28. I can’t wait to try this cake. I personally love coconut but other family members do not. Any suggestions for icing beside the coconut icing?Could I just leave the coconut out of the icing recipe? Actually my mouth is watering after seeing the pic of your cake! Can’t wait to try it!

  29. I had to check this cake out, it sounds awesome!! I came over from Heart of a Country Home too.

    I can’t wait to make it tomorrow! My mouth is watering just from the pics:)

  30. Judy,
    I thought this one was funny. Thanks for using my recipe

  31. I’m linking to you today! I made the Peach Cake and it was yummy! Thanks for sharing the recipe.

  32. I will be making this for my bookclub. I promise to give you and your llc full credit. Thank you!

  33. I cant wait to try this! Mom has talked about it since she made it. I thought it was so funny when she said ‘this cant be all the ingredients” haha

    Love you!

    Anne

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