- 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.
For the frosting, If using a 12-ounce can of evaporated milk, you would use 3/4 of the can (9 ounces). I keep this cake in the refrigerator.