PEACH CAKE WITH COCONUT FROSTING

Moist, fruity, and topped with a sweet, nutty coconut frosting, this Peach Cake with Coconut Frosting is everything you want in a dessert and more. With its tender texture and rich flavor, it’s the kind of cake that gets people talking at potlucks, holidays, or any family gathering. This easy-to-make treat combines the sunny sweetness of peaches with a luscious, slightly chewy coconut topping that adds both crunch and decadence.

What makes this cake extra special is how simple it is to prepare. Even if you’re not a seasoned baker, you’ll have no trouble putting this one together. It reminds us of our Pineapple Sheet Cake recipe—a similarly fruit-forward, crowd-pleasing dessert that’s stood the test of time. Ready to take a bite into bliss? Let’s dive in!

What is Peach Cake with Coconut Frosting?

Ever wonder what summer would taste like in cake form? This is it! Peach Cake with Coconut Frosting gets its name from its two standout stars: juicy peaches and a rich coconut topping that’s hard to resist. The peaches add natural sweetness and moisture, while the coconut icing provides a gooey, nutty finish that takes this cake to the next level.

Why the quirky name? Because it’s as unique as it sounds! Kind of like that classic saying, “The way to a man’s heart is through his stomach,” and this cake definitely knows the way. So if you’re in the mood for something both homey and unforgettable, give this one a whirl—you’ll be hooked!

Why You’ll Love This Recipe

Let’s break down why this peach cake is a must-bake:

• Incredible flavor and texture: The cake is tender, moist, and loaded with peachy goodness, while the coconut icing adds a sweet crunch that’s downright addictive.
• Budget-friendly baking: You’re likely to have most of the ingredients already in your pantry—just grab some canned peaches and you’re ready to go!
• Gourmet topping made easy: The coconut frosting is simmered to perfection and finishes the cake with a creamy, nut-studded layer of joy. It’s a little like our Coconut Poke Cake, but even more rustic and rich.

Bake it once, and this cake might just become your go-to for special occasions and everyday cravings alike. Give it a try and let its charm win you over!

How to Make Peach Cake with Coconut Frosting

Quick Overview

This cake is super simple—no mixer required, just a bowl, a spoon, and some love. With a prep time of about 10 minutes and baking time of 35 minutes, you’ll have a gorgeous homemade dessert in under an hour (plus cooling time for that dreamy frosting).

Ingredients:

For the Cake:

• 1 large can sliced peaches, drained and mashed (or two 14.5-ounce cans)
• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda

For the Coconut Icing:

• 3/4 cup sugar
• 9 ounces evaporated milk (about 3/4 of a 12-ounce can)
• 1 stick butter or margarine (8 tablespoons or 1/2 cup)
• 1 cup coconut (feel free to add a little more for extra texture)
• 1 cup chopped nuts (walnuts are perfect!)

Step-by-Step:

1. Preheat your oven to 350°F (175°C).
2. Drain the peaches and place them in a large mixing bowl. Mash with your hands or a fork until chunky and juicy.
3. Add flour, sugar, and baking soda to the peaches. Stir until everything is well combined.
4. Lightly spray or grease a 9×13-inch cake pan and pour in the batter.
5. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
6. While the cake is cooling, prepare the coconut icing.
7. In a saucepan, combine sugar, evaporated milk, and butter. Bring to a gentle boil, stirring frequently until the mixture thickens slightly (about 5–7 minutes).
8. Remove from heat and stir in the coconut and chopped nuts.
9. Let the cake cool slightly, then spread the icing evenly over the top.
10. Refrigerate the cake for best texture and slice when ready to serve.

What to Serve Peach Cake With:

This cake is perfect on its own, but you can take it up a notch by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. For drinks, try pairing with a hot cup of coffee, iced tea, or even a fruity cocktail for a summery vibe. It’s also a wonderful finish to a grilled dinner or casual barbecue.

Top Tips for Perfecting Peach Cake with Coconut Frosting

• Don’t over-mash the peaches: Leave some texture for better flavor and structure.
• Make the icing fresh: It spreads best when warm and sets beautifully on a cooled cake.
• Add extra coconut or nuts for even more texture and crunch.
• Store in the fridge: It enhances the flavor and helps the icing firm up just right.
• Use parchment paper to make lifting and slicing easier, especially for serving at parties.

Storing and Reheating Tips

Store leftover cake in an airtight container in the refrigerator for up to 5 days. The icing will keep its creamy texture and the cake stays moist. If you want to freeze it, wrap individual slices in plastic wrap and place in a freezer-safe container. Thaw overnight in the fridge and enjoy chilled or at room temperature.

FAQs

Can I use fresh peaches instead of canned? Yes! Just peel, slice, and mash about 3 cups of ripe peaches. You may need to slightly reduce the sugar depending on sweetness.

Can I skip the nuts in the frosting? Absolutely. The cake will still be delicious without them.

What kind of coconut should I use? Sweetened shredded coconut works best, but you can use unsweetened if you prefer a less sweet finish.

Conclusion

Peach Cake with Coconut Frosting is the kind of old-fashioned, made-with-love dessert that brings back sweet memories and creates new ones. It’s simple, delightful, and bursting with flavor in every bite. Whether you’re baking for family, friends, or just to treat yourself, this cake is guaranteed to be a hit. So go ahead—slice into sunshine and enjoy every sweet, nutty bite!

Peach Cake with Coconut Frosting

Serves: 12


Prep Time: 10 minutes


Cooking Time: 35 minutes
35 minutes

Nutrition facts:
390 calories
15g fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

• For the Cake:
• 1 large can sliced peaches, drained and mashed (or two 14.5-ounce cans)
• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• For the Coconut Icing:
• 3/4 cup sugar
• 9 ounces evaporated milk (about 3/4 of a 12-ounce can)
• 1 stick butter or margarine (8 tablespoons or 1/2 cup)
• 1 cup sweetened shredded coconut
• 1 cup chopped walnuts (or nuts of choice)

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch cake pan.
2. In a large mixing bowl, mash the drained peaches with a fork or hands.
3. Add flour, sugar, and baking soda. Mix well until combined.
4. Pour the batter into the prepared pan and spread evenly.
5. Bake for 35 minutes, or until a toothpick inserted comes out clean.
6. Meanwhile, make the frosting: in a saucepan, combine sugar, evaporated milk, and butter.
7. Bring to a gentle boil, stirring frequently, until slightly thickened (5–7 minutes).
8. Stir in coconut and chopped nuts, then remove from heat.
9. Let cake cool slightly, then spread warm frosting evenly over the top.
10. Chill in the refrigerator before slicing and serving.

Notes

Use sweetened shredded coconut for best results. You can use fresh peaches—just peel and mash about 3 cups. Store leftovers in the fridge for up to 5 days.