Best Peach Cake With Coconut Icing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEACH CAKE WITH COCONUT ICING



Peach Cake With Coconut Icing image

Make and share this Peach Cake With Coconut Icing recipe from Food.com.

Provided by Jazz Lover

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 9

29 oz.can sliced peaches, drained and mashed
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
3/4 cup sugar
3/4 regular sized can evaporated milk
1/2 cup butter
1 1/4 cups coconut
1 cup nuts (pecans or walnuts)

Steps:

  • Drain the peaches and empty into a large bowl and mash.
  • 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.
  • n a medium saucepan, mix 3/4 cup sugar, evaporated milk, butter, and coconut.
  • IBoil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on the warm cake .

Nutrition Facts : Calories 441.6, Fat 15.3, SaturatedFat 8.1, Cholesterol 15.2, Sodium 268.4, Carbohydrate 76, Fiber 6.4, Sugar 58, Protein 6.1

PEACH CAKE RECIPE - (4.6/5)



Peach Cake Recipe - (4.6/5) image

Provided by LyndaD

Number Of Ingredients 10

ICING:
1 large can sliced peaches, drained and mashed
2 cups all purpose flour
2 cups sugar
2 teaspoons baking soda
3/4 cup sugar
3/4 regular sized can evaporated Milk
1 stick butter or margarine
A little more than 1 cup coconut
1 cup nuts

Steps:

  • 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°F oven for 35 minutes. ICING: 3/4 cup sugar 3/4 regular sized can of evaporated milk 1 stick butter or margarine 1 cup coconut (I used a little more than a cup of coconut) 1 cup nuts Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.

COCONUT-PEACH LAYER CAKE



Coconut-Peach Layer Cake image

This cake is amazing, but a lot of work. It is really worth the time. (cook time includes minimum refrigeration time and the time needed to toast the coconut!)

Provided by spatchcock

Categories     Dessert

Time 2h55m

Yield 12 serving(s)

Number Of Ingredients 19

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup sour cream
1 cup unsalted butter, room temperature
1 2/3 cups sugar
1 cup canned cream of coconut (such as Coco López, You should be able to get this in the liquor section of most grocers)
4 large eggs, separated
2 teaspoons vanilla extract
3 cups sweetened flaked coconut
1/2 cup peach preserves
3 lbs peaches, peeled, cut into 1/4 to 1/2 inch-thick slices
1/2 cup sugar
2 tablespoons fresh lemon juice
3 cups chilled whipping cream
6 tablespoons canned cream of coconut
1 1/2 teaspoons vanilla extract
1 peach, peeled, thinly sliced (for garnish)

Steps:

  • For cake: Preheat oven to 350°F.
  • Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
  • Whisk flour, baking powder, and salt in medium bowl to blend.
  • Whisk buttermilk and sour cream in small bowl.
  • Using electric mixer, beat butter in large bowl until fluffy.
  • (this is important for a really light cake!) Gradually beat in sugar.
  • Beat in cream of coconut, egg yolks, and vanilla.
  • Beat in dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions.
  • Beat egg whites in another large bowl until stiff but not dry.
  • Fold into batter.
  • Divide batter between prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 45 minutes.
  • Cool cakes in pans on rack 10 minutes.
  • Turn cakes out onto rack; cool completely.
  • Maintain oven temperature.
  • Spread flaked coconut on large baking sheet.
  • Bake until lightly toasted, stirring once, about 14 minutes.
  • Cool.
  • Be sure it's toasted well enough to be pretty dry!
  • For filling: Stir preserves in small saucepan over medium-low heat until melted.
  • Cool slightly.
  • Toss peaches, sugar, and lemon juice in large bowl.
  • Add preserves and toss to combine.
  • For frosting: Beat first 3 ingredients in large bowl until peaks form.
  • Drain peach filling of excess juices.
  • Cut cakes horizontally in half.
  • Place 1 cake layer, cut side up, on platter.
  • Top with 1/3 of peach filling.
  • Spread 1 cup frosting over filling.
  • Repeat layering 2 more times, then top with final cake layer, cut side down.
  • Spread top and sides of cake with remaining frosting.
  • Cover cake completely with toasted coconut.
  • Refrigerate*at least* 30 minutes and up to 1 day.
  • This is important, or your slices won't turn out right!
  • Fan peach slices atop center of cake before serving.

Nutrition Facts : Calories 896.8, Fat 55.1, SaturatedFat 37.4, Cholesterol 195.4, Sodium 276.8, Carbohydrate 95.9, Fiber 4.6, Sugar 66.2, Protein 9.8

PEACH CAKE WITH COCONUT ICING



Peach Cake with Coconut Icing image

..

Provided by Kathleen Riemer @darkinsanity

Categories     Cakes

Number Of Ingredients 10

- 1 large can sliced peaches, drained and mashed....
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- icing:
- 3/4 cup sugar
- 3/4 regular sized can of evaporated milk
- 1 stick butter
- 1 1/4 cup coconut
- 1 cup nuts ( pecans or walnuts)

Steps:

  • 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. See recipe below for icing.
  • Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on the warm cake

Related Topics