PEACH CAKE WITH COCONUT FROSTING
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)
All-purpose flour
Sugar
Baking soda
Icing:
Sugar
Evaporated milk
Butter
Coconut
Nuts
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
Full printable recipe in recipe card below.
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Peach Cake with Coconut Frosting
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
- 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
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.
Notes
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I have a question about the peaches. Are they in juice or are the the peaches in heavy syrup? Thanks. I can’t wait to try this.
Either will work since you drain the peaches. You do not use the juice. Thanks!
I just took the cake out of the oven and it look great. However, when I combined all the ingredients, and mixed, it was so dry, the mixture wasn’t picking up all the flour from the bowl, so I added about a tablespoon of water. That improved the mixture, but I had to add about half that much again to get it all combined and pourable.
I’ll repost the results after topping it and serving it.
Okay..I honestly thought there was no way this would work but after reading the comments decided I had to give it a try! Not only did it work it’s sooo good! I swear I love your recipes! I’m going to make this again this week for my book club!
I have made this cake three times since I found it! It’s absolutely delicious and so easy to make!! Every event I take it to I come home with an empty pan and someone wants the recipe!! Thank you so much for sharing.
We are thrilled it is such a hit. We love this cake to and it’s always a hit when we share it as well!
I tried this recipe but the taste of baking soda was overpowering to me Would substituting baking powder help?
I’m not sure, I have never had that issue and many other people that have reviewed this cake have never offered that issue. Maybe it wasn’t mixed well enough?
3/4 regular 12 oz sized can of evaporated milk, for the frosting.
What does that mean? 3/4 C of evaporated milk from a 12 oz can? Please clarify?
It’s 3/4th of the can of evaporated milk. That would be 9 ounces.
This recipe sounds delicious. Do I cook the coconut with the milk or stir it in after the frosting has cooked and thickened?
The recipe reads, “Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts, and spread on cooled cake.” So yes, you would include the coconut. You include all the frosting ingredients, EXCEPT the nuts. I hope that helps clarify. Thanks!
I have made this cake many times using fruit cocktail and keeping the juice. It makes the cake so moist. Delicious!!!!
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!!!
I bought the ingredients tonight to make this for Sunday lunch. Can’t wait to try it.
I just made this cake. Two words…..WOW and Yummy! Best cake I ever made.
Thank you so much Joyce!
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.
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..
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.
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.
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! 🙂 🙂
I made this cake today. I cut the sugar in half for the cake and I used coconut oil instead of butter..SOOOOO tasty
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!!!
Cant wait to make this cake. Do you think fresh peaches would work, if blanched and mashed ?
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!).
Thanks for sharing the recipe
Cake is in the oven
Icing on the stove
Can’t wait to taste it
MADE THE PEACH CAKE—IT WAS AWESOME
Thank you, Sue! Glad you enjoyed the cake.
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
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
could you use less sugar like just one cup i do not like it so sweet. Plus i am on a diet
You can try it. I never have.
do you have an easy reciept for bread pudding ?
If you type “bread pudding” into the search box on the blog, several recipes should come up for you.
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.
I can’t eat coconut would cream cheese frosting work with this ? What would you do ?
I think you could use cream cheese frosting but have not tried it.
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.
Am going to make this as soon as possble!
Sounds yummy, can I use Self riising flour instead of all purpose and leave out the baking soda.?
I think you could, haven’t tried it though.
I’m thinking you could probably create the same kind of cake using crushed pineapple. ??? What do you think?
I think you could, Jessie. Good idea.
Did you try the crushed pineapple? How did it turn out?
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!
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!!
gonna try today!!!!!!!!!!nummmy
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!
So happy you liked this cake. It is one of my very favorites. Thanks for coming by and Happy New Year!
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!
Hi Cathy, I don’t know if I would leave the coconut out of the frosting.. You could add another icing such as cream cheese but this frosting really makes this cake.
Try toasting the coconut – gives it a different texture. I don’t like coconut but love it toasted.
I made this cake and it was the best cake I have ever had ! If you don’t have all purpose flour could you use self rising flour?
I think you could but have not tried it.
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:)
Judy,
I thought this one was funny. Thanks for using my recipe
I’m linking to you today! I made the Peach Cake and it was yummy! Thanks for sharing the recipe.
I will be making this for my bookclub. I promise to give you and your llc full credit. Thank you!
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