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PEACH CAKE WITH COCONUT FROSTING

by Iber
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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
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.

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