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Peach cake is wonderful for any pot luck, family gathering, Easter, Mother’s Day or holiday.  You can’t beat this great cake.

There is a story behind this Peach Cake with Coconut Frosting.  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.

Ingredients for peach cake:

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.


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.
Peach Cake
Print Recipe
5 from 30 votes

Peach Cake with Coconut Frosting

This cake is only 4 ingredients and delicious!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: Peach Cake with Coconut Frosting
Servings: 1 cake
Author: 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

Coconut Icing Ingredients:

  • 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 I used walnuts


  • 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.

Coconut Icing Directions

  • Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.

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5 Secrets to Old-Fashioned
Southern Cooking

Tips, tricks & recipes to cook Southern food just like Grandma used to!





    I have made this cake many times using fruit cocktail and keeping the juice. It makes the cake so moist. Delicious!!!!5 stars

  2. The Southern Lady says:

    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.

    • …I’ve made this cake now several times and will continue to do so…as not only is it simple to make…EVERYONE enjoys it (I cook this cake for a Group of Guests, and they keep coming back for more!!)…though I will have to be “honest” on the icing…I messed up my first try at it…however, found that I have to cook mine a little longer to get the desired consistency…OVERALL…FANTASTIC EASY CAKE!!!5 stars

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

  4. I just made this cake. Two words…..WOW and Yummy! Best cake I ever made.5 stars

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

    • The Southern Lady says:

      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.

  6. Reda Copeland says:

    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..

  7. 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.5 stars

  8. 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!5 stars

  9. 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! 🙂 🙂5 stars

  10. I made this cake today. I cut the sugar in half for the cake and I used coconut oil instead of butter..SOOOOO tasty5 stars

  11. Donna Hutchison says:

    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?5 stars

    • The Southern Lady says:

      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.

      • Donna Hutchison says:

        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!!!

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

  13. 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!).5 stars

  14. Danabiciti says:

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


  16. Kris Anderson says:

    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. Kris5 stars

  17. 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! Tanya5 stars

  18. jetta fletcher says:

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

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

  20. I have fresh frozen 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.

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

  22. 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.

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

  24. Linda Dambrino says:

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

  25. Jessie Lofland says:

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

  26. 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!

  27. Janet Kirby says:

    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!!

  28. 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!5 stars

  29. Cathy Kanorr says:

    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!

  30. 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:)

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

  32. I’m linking to you today! I made the Peach Cake and it was yummy! Thanks for sharing the recipe.5 stars

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

  34. runbikeride says:

    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!


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5 Secrets to Old-Fashioned
Southern Cooking


Tips, tricks & recipes to cook Southern food just like Grandma used to!