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.
Servings: 12 servings
Calories: 390kcal
Equipment
- Mixing Bowl
- Saucepan
- 9x13-inch cake pan
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
- Preheat oven to 350°F (175°C) and grease a 9x13-inch cake pan.
- In a large mixing bowl, mash the drained peaches with a fork or hands.
- Add flour, sugar, and baking soda. Mix well until combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35 minutes, or until a toothpick inserted comes out clean.
- Meanwhile, make the frosting: in a saucepan, combine sugar, evaporated milk, and butter.
- Bring to a gentle boil, stirring frequently, until slightly thickened (5–7 minutes).
- Stir in coconut and chopped nuts, then remove from heat.
- Let cake cool slightly, then spread warm frosting evenly over the top.
- 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.
Nutrition
Calories: 390kcal | Fat: 15g