This 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 Cousin 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 Cousin 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.
Peach Cake Ingredients Needed:
Sliced peaches (canned)
I like to keep this cake in the refrigerator and it’s absolutely delicious cold! It doesn’t last long at my house because it’s always such a hit.
Many of you have made this wonderful cake and loved it too!
“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.” – Jessica
“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
“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!” – Rissy
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Peach Cake with Coconut Frosting
- 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
- 9 ounces 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.