Peach Cake with Coconut Frosting Recipe

Introduction

This Peach Cake with Coconut Frosting is a moist, flavorful dessert perfect for showcasing sweet peaches and the tropical touch of coconut. Its simple ingredients come together to create a classic treat that’s sure to impress family and friends.

Ingredients

• 1 large can sliced peaches, drained and mashed (about 2 regular 14.5-ounce cans)
• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 3/4 cup sugar (for frosting)
• 9 ounces evaporated milk
• 1 stick butter or margarine (8 tablespoons or 1/2 cup)
• 1 cup shredded coconut (a little over a cup can be used)
• 1 cup nuts (such as walnuts)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Drain the canned peaches and mash them by hand or with a fork in a large mixing bowl.
2. Step 2: Add the flour, 2 cups sugar, and baking soda to the mashed peaches. Mix everything thoroughly until well combined.
3. Step 3: Spray a 9 x 13-inch cake pan with baking spray or grease it lightly. Pour the batter into the pan and spread evenly.
4. Step 4: Bake the cake for about 35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely.
5. Step 5: While the cake cools, prepare the coconut frosting. In a saucepan, combine 3/4 cup sugar, evaporated milk, 1 stick butter, and 1 cup shredded coconut. Bring to a boil over medium heat, stirring frequently until the mixture thickens.
6. Step 6: Remove the saucepan from heat, stir in the nuts, and spread the frosting evenly over the cooled cake.

Tips & Variations

• Using fresh peaches in season can enhance flavor if you prefer, just be sure to peel, slice, and lightly cook or macerate them before mixing.
• Try swapping walnuts for pecans or almonds depending on your nut preference or allergies.
• For a lighter frosting, reduce the sugar slightly or mix in some cream cheese for a tangy twist.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for better texture. Leftovers can be gently reheated in the microwave for a few seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peaches instead of canned?

Yes, fresh peaches can be used. Peel, slice, and lightly cook or macerate them with a bit of sugar to soften before using in the recipe.

What type of nuts work best in this cake?

Walnuts are traditional and provide a nice texture, but pecans or almonds also pair well. Choose according to your preference or what you have on hand.

Peach Cake with Coconut Frosting Recipe

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★★★★★

4.5 from 111 reviews

• Author: Hugo
• Total Time: 50 minutes
• Yield: 12 servings 1x

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Description

A moist and flavorful peach cake topped with a rich coconut frosting, combining the natural sweetness of peaches with the tropical crunch of shredded coconut and walnuts. Perfect for a delightful dessert or special occasion treat.

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Ingredients

Scale 1x2x3x

Peach Cake

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

Coconut Frosting

• 3/4 cup sugar
• 9 ounces evaporated milk
• 1 stick butter or margarine (8 tablespoons or 1/2 cup)
• 1 cup shredded coconut (a little more than a cup can be used)
• 1 cup nuts (walnuts preferred)

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Instructions

1. Prepare the Peach Batter: Drain the peaches thoroughly and transfer them to a large mixing bowl. Using your hands or a utensil, mash the peaches until they are crushed but still slightly chunky. Add the all-purpose flour, sugar, and baking soda to the mashed peaches and mix well to form a consistent batter.
2. Bake the Cake: Preheat your oven to 350°F (175°C). Spray a 9 x 13 inch cake pan with non-stick spray or grease it well. Pour the peach batter evenly into the prepared pan. Place the pan in the preheated oven and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
3. Prepare the Coconut Frosting: While the cake is baking, combine the sugar, evaporated milk, butter or margarine, and shredded coconut in a saucepan. Bring the mixture to a boil over medium heat, stirring frequently to prevent burning. Continue to boil until the mixture thickens to a spreadable consistency.
4. Add Nuts and Frost the Cake: Remove the frosting from heat and stir in the chopped walnuts. Allow the cake to cool completely in the pan before evenly spreading the coconut frosting over the top. Serve and enjoy!

Notes

• Ensure peaches are well drained to avoid excess moisture in the batter.
• Use fresh or frozen shredded coconut if canned is not available.
• The cake pan size is important to ensure proper baking; adjust time slightly if using different pan size.
• Allow cake to cool completely before frosting to prevent frosting from melting.
• Walnuts can be substituted with pecans or other nuts if preferred.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: peach cake, coconut frosting, peach dessert, baked peach cake, tropical frosting, walnut topping, simple cake recipe