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–+ servings

Peach Sheet Cake

Teresa Ambra
Lovely cake filled with peaches and then topped with a brown sugar, pecan and coconut frosting. Ooey, gooey and delicious.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Cakes and Cheesecakes
Cuisine American
Servings 18

Ingredients
  

CAKE:

  • 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 tsp. baking soda
  • 1/2 cup canola or coconut oil
  • 2 cups sugar
  • 2 large eggs
  • 4 cups peaches peeled and finely diced

COCONUT PECAN FROSTING:

  • 1 cup sugar
  • 1 stick unsalted butter (1/2 cup)
  • 2/3 cup evaporated milk, half-and-half or heavy whipping cream I used cream
  • 1 cup coconut
  • 1 cup chopped walnuts or pecans

Instructions
 

CAKE:

  • Stir all the ingredients with a wooden spoon.
  • Pour into greased and floured 10x15” pan, or spray with Baker’s Joy cooking spray.
  • Bake 40-45 minutes at 350° or until toothpick inserted in center comes out clean.

COCONUT PECAN FROSTING:

  • Cook sugar, butter and evaporated milk over low-medium heat for 10 minutes.
  • Remove from heat.
  • Add coconut and nuts.
  • Stir to combine.
  • Pour over cake while hot.

Notes

© Can’t Stay Out of the Kitchen
Keyword cake, caramel, coconut, dessert, peach dessert, peaches, walnuts
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