14
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.
