Peach Cake with Coconut Pecan
Frosting
1 can (14.5 Oz. Can) Sliced Peaches
1 cup All-purpose Flour
1 cup Sugar
1 teaspoon Baking Soda
FOR THE FROSTING:
¾ cups Sugar
1 cup Evaporated Milk
1 stick Butter
1 cup Coconut
1 cup Pecans, Chopped
Drain the peaches and empty into a large bowl. Use clean hands to smash them
all up. Add the flour, sugar and baking soda and mix well. Spray an 8 x 8 inch
cake pan and pour in the batter. Bake in a preheated
350-degree oven for 20-30 minutes or until done.
For the frosting: Place the sugar, milk, butter and coconut in a medium-sized
heavy sauce pan. Bring to a boil and cook until the mixture thickens. Remove
from heat, stir in nuts and spread on the cooled cake. Eat warm with a scoop of
vanilla ice cream or cool and enjoy!
Source: http://tastykitchen.com/recipes/desserts/peach-snack-cake-with-coconut-pecan-frosting/
And
http://heartofacountryhome.wordpress.com/2010/03/03/southern-ladys-peach-cake/
Sandra Wheeler Allen
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