This is the cake I went on (and on) about on Snapchat (@kendrastreats if you want to follow along) a few days ago. I don’t bake many sheet cakes because they aren’t as impressive as towering layer cakes or cheesecake cakes, but this cake proves they can be just as delicious! The cake is super easy – only a few ingredients and no mixer required! The fresh peaches add just enough moisture to keep the cake soft but not so much that it’s dense and heavy. The cake is good, but it’s the frosting that steals the show! While the cake cooks, you bring sugar, butter, and evaporated milk to a boil for 10 minutes. Stir in some pecans and coconut and pour directly over the hot cake. As the frosting and cake cools, the frosting hardens slightly and is almost like a pecan praline. So good! Definitely a keeper. Enjoy!
Peach Sheet Cake with Coconut Pecan Frosting
for the Peach Sheet Cake:
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups sugar
1/2 cup canola oil
1 tsp vanilla
4 cups fresh, finely diced peaches
1. Whisk together flour, sugar, baking soda, and salt. Add wet ingredients and peaches and stir by hand until fully combined.
2. Pour into greased 9×13 inch pan.
3. Bake 35-40 minutes at 350° or until toothpick inserted in center comes out clean
for the Coconut Pecan Frosting:
1 cup sugar
1 stick butter
2/3 cup evaporated milk
1 cup coconut
1 cup toasted chopped pecans
1. Combine sugar, butter and evaporated milk in medium saucepan. Bring to a full rolling boil over medium heat. Boil for 10 minutes (mixture will be slightly thickened).
2. Remove from heat. Add coconut and nuts. Stir to combine.
3. Pour over cake while hot.
*adapted from Can’t Stay Out of the Kitchen