Name: Peach Cake with Coconut Frosting
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 large can Sliced peaches, drained and mashed (Or two 14.5-ounce cans); 2 cups All-purpose flour (Spoon and level); 2 cups Sugar (For the cake batter); 2 teaspoons Baking soda (Ensure freshness for proper rise); 3/4 cup Sugar (For the icing); 9 ounces Evaporated milk (Use room temperature for best mixing); 1 stick Butter or margarine (Cut into pieces for even melting); 1 cup Sweetened shredded coconut (Packed slightly); 1 cup Chopped nuts (Walnuts are perfect, chop to small pieces)

Jump to Recipe

Creamy, juicy, and comfortingly sweet, this Peach Cake with Coconut Frosting is the kind of dessert that turns an ordinary day into a celebration. With tender cake studded with mashed peaches and a warm, gooey coconut-and-nut topping, every bite delivers a little southern-style nostalgia. Fun fact: canned peaches were a pantry lifesaver in pioneer kitchens and remain a busy home cook’s secret for quick, delicious desserts.

This recipe is special because it’s simple enough for a weeknight treat yet pretty enough for potlucks and family gatherings. Preparation is fast—no fancy tools or advanced techniques—and the end result is a crowd-pleaser for kids and adults alike. If you enjoy the tropical spin of our coconut cake with cream cheese coconut frosting, you’ll find this peach version equally irresistible. Give it a try and expect leftovers to disappear fast!

What is Peach Cake with Coconut Frosting?

What’s in a name? Peach Cake with Coconut Frosting sounds like sunshine wrapped in cake—so who wouldn’t want a piece? Is it a cake or a cobbler pretending to be fancy? Maybe a little of both. This playful dessert uses mashed canned peaches folded into a simple batter and gets crowned with a warm coconut-and-nut icing that sets into a sticky, irresistible top. Some say “the way to a man’s heart is through his stomach,” and honestly, this cake could win over entire families. Try it and see—your kitchen might smell like summer for days. Ready to bake?

Why You’ll Love This

Juicy, comforting flavor: The peaches keep the cake moist and add bright, fruity notes that balance the sweet coconut topping.
Budget-friendly and pantry-friendly: Canned peaches and everyday baking staples keep costs low while delivering big flavor—no need for expensive fresh fruit.
Textural contrast: Soft, tender cake meets a chewy, nut-studded coconut icing for a satisfying bite every time.

If you liked the cozy appeal of our banana bread cake with cream cheese frosting, you’ll appreciate how this recipe uses humble ingredients to create something special. Make it for a family dessert, a bake sale, or a neighborly share—this cake is made to bring people together.

How to Make

Quick Overview

This Peach Cake with Coconut Frosting is ridiculously easy and deeply satisfying. The batter comes together in one bowl—no creaming required—and baking takes about 35 minutes. The standout element is a warm, caramel-like coconut and nut icing poured over while the cake is still warm, which sinks in a little and forms a slightly sticky, irresistible top. Prep time: about 15 minutes. Bake time: 35 minutes. Cooling and icing: 10–15 minutes before chilling.

Ingredients

1 large can sliced peaches, drained and mashed (or two 14.5-ounce cans) — drain well and mash until chunky
2 cups all-purpose flour — spooned and leveled
2 cups sugar — for the cake batter
2 teaspoons baking soda — ensure freshness for proper rise
3/4 cup sugar — for the icing
9 ounces evaporated milk (about 3/4 of a 12-ounce can) — use room temperature for best mixing
1 stick butter or margarine (8 tablespoons or 1/2 cup) — cut into pieces for even melting
1 cup sweetened shredded coconut — packed slightly
1 cup chopped nuts (walnuts are perfect!) — chop to small pieces for even distribution

Directions

Preheat your oven to 350°F (175°C). Lightly grease or spray a 9×13-inch cake pan so the cake releases easily.
Drain the peaches and place them in a large mixing bowl. Mash with your hands or a fork until chunky and juicy. Small peach pieces add texture—don’t over-puree.
Add the 2 cups flour, 2 cups sugar, and 2 teaspoons baking soda to the peaches. Stir until everything is well combined and you have a thick, moist batter. Avoid overmixing to keep the cake tender.
Pour the batter into the prepared 9×13-inch pan and spread it evenly with a spatula. Tap the pan gently to level the top.
Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Ovens vary, so check at 30 minutes if yours runs hot.
While the cake is cooling for a few minutes, prepare the coconut icing. This step must be done while the cake is still warm so the icing sinks in slightly.
In a saucepan, combine 3/4 cup sugar, 9 ounces evaporated milk, and 1 stick butter. Bring to a gentle boil over medium heat, stirring frequently until the mixture thickens slightly (about 5–7 minutes). Do not leave unattended.
Remove the saucepan from heat and stir in 1 cup shredded coconut and 1 cup chopped nuts. Mix until combined. The mixture will be thick and glossy.
Let the cake cool slightly, then spread the icing evenly over the top while both the cake and topping are still warm. The topping will settle into the cake slightly and form a sticky, delicious crust.
Refrigerate the cake for best texture and slice when ready to serve. Chilling helps the topping set for prettier slices.

Peach Cake with Coconut Frosting

What to Serve With

A scoop of vanilla ice cream or a dollop of lightly whipped cream balances the sweet topping.
A simple green salad with a citrus vinaigrette brightens the meal if serving as part of a dessert course.
Fresh berries or sliced peaches add freshness and color on the side.
For drinks, try a cold glass of iced tea, a lemony Arnold Palmer, or a cup of strong coffee to cut the sweetness.

Top Tips for Perfecting

Use well-drained canned peaches to avoid a soggy cake. Pat them lightly if needed.
If you prefer less sweetness, reduce the cake batter sugar by 1/4 cup and the icing sugar by 2 tablespoons.
Swap pecans for walnuts if you prefer a buttery crunch. Toast nuts lightly for extra depth of flavor.
For a gluten-free version, try a 1:1 gluten-free baking flour blend—bake times may vary slightly.
Avoid overbaking; remove the cake when a toothpick comes out mostly clean with a few moist crumbs for the best texture.

Storing and Reheating Tips

Refrigeration: Store covered in the refrigerator for up to 4–5 days. The icing keeps best when chilled.
Freezing: You can freeze uniced cake layers wrapped tightly for up to 2 months. Thaw in the refrigerator and add the coconut-nut topping fresh if possible.
Reheating: For single servings, warm gently in the microwave for 10–15 seconds to soften the topping, or enjoy chilled—both are delicious. Avoid reheating the whole cake in the oven, which can dry it out.

FAQs

Can I use fresh peaches instead of canned?
Yes. Use about 2 cups of peeled, chopped fresh peaches. Because fresh peaches contain more fluid, lightly sauté them to reduce moisture or pat them dry before mixing to prevent a soggy cake.

Can I make this cake without nuts?
Absolutely. Omit the nuts for a nut-free version or replace them with sunflower seeds for a crunchy alternative.

How do I prevent the topping from becoming too runny?
Make sure you cook the sugar, evaporated milk, and butter until it thickens slightly (5–7 minutes). Also, pour the topping over a slightly cooled cake so it won’t sink completely to the bottom.

Is this recipe suitable for high-altitude baking?
At high altitude, reduce baking powder/soda slightly and add a tablespoon or two more liquid if the batter seems dry. Keep an eye on baking time, which may be shorter.

Can I make this in a different pan size?
Yes, but baking time will change. A deeper 9×9-inch pan will need longer baking time; a larger sheet will bake faster. Check doneness with a toothpick.

Conclusion

This Peach Cake with Coconut Frosting is an easy, budget-friendly dessert that delivers big on flavor and comfort—perfect for weeknights, potlucks, or anytime you want a piece of southern-inspired sweetness. It’s forgiving for beginners, flexible with swaps, and always a hit with family and friends. For a classic take on a similar peach-coconut combo, check out the Southern Lady’s version at PEACH CAKE WITH COCONUT FROSTING – The Southern Lady. Try it, share it, and enjoy the smiles it brings!