Peach Cake with Coconut Frosting
Creamy, juicy, and comfortingly sweet, this Peach Cake with Coconut Frosting is the kind of dessert that turns an ordinary day into a celebration.
Servings: 12 servings
Calories: 350kcal
Equipment
- 9x13-inch cake pan
- Mixing Bowl
- Saucepan
Ingredients
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
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease or spray a 9×13-inch cake pan.
- Drain the peaches and mash them in a large mixing bowl until chunky.
- Add flour, sugar, and baking soda to the peaches. Stir until well combined to form a thick batter.
- Pour the batter into the prepared pan and spread evenly. Tap gently to level the top.
- Bake for 35 minutes or until a toothpick comes out clean.
- Prepare the coconut icing while the cake cools slightly.
- In a saucepan, combine sugar, evaporated milk, and butter. Bring to a gentle boil, stirring frequently until thickened.
- Remove from heat and stir in coconut and nuts until combined.
- Spread the icing over the warm cake and let it settle slightly.
- Refrigerate the cake for best texture before slicing.
Notes
For best results, use well-drained canned peaches and avoid overbaking.
Nutrition
Calories: 350kcal | Carbohydrates: 55g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 35g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg