PEACH CAKE WITH COCONUT FROSTING

This post may contain affiliate links. Please read my disclaimer for more info.
Print Friendly, PDF & Email

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.

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 29 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

Ingredients

  • 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

Instructions

  • 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.

Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine! 

 
Don’t forget to pin peach cake.
 
 
 
Follow us on Instagram.
 
© 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.
 
 
 

Save