The Pioneer Woman Tasty Kitchen
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Peach Snack Cake with Coconut Pecan Frosting

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Bits of peaches flavor a tender cake topped with delicious coconut pecan frosting.

Ingredients

  • 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

Preparation

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 (you will have leftover 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!

2 Comments

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Libby Webb on 4.20.2014

I’ve made this cake before using the original recipe and it turned out really good. I ended up added eggs cause I wanted it to be more moist. The original recipe calls for double the cake ingredients you are using, so you won’t end up with left over icing..so maybe adjust icing volume if you are going to make a smaller cake. Otherwise, this is one delicious creation!

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ajane on 3.5.2010

Sounds, amazing!

One Review

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momthenurse on 6.26.2012

All I can say is WOW!!!! The batter itself is soooo good before baking! :) So excited for my husband to try this tonight! Also, I substituted the can of peaches for 3-4 fresh peaches. I had some that I was trying to get rid of!

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