Deb's Cookbook
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Desserts

No Eggs! Peach Cake

Mashed canned peaches carry a batter with no eggs or fat in it, finished with a boiled coconut and nut icing.

Not this recipe — add a photo of yours.Photo: Sylwia Bartyzel (CC0, via Wikimedia Commons)

Deb's own notes: she used 2 regular-sized cans of peaches since that's what she had on hand (fresh peaches also work), mashed them by hand, and used a bit more than a cup of coconut in the icing.

Cook
35 min
Source
tastykitchen.com

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 1 large can sliced peaches, drained and mashed
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • for the icing: 3/4 cup sugar
  • 3/4 of a can (regular sized can) evaporated milk
  • 1 stick butter or margarine
  • 1 cup coconut
  • 1 cup nuts

Directions

  1. Drain the peaches and empty into a large bowl. Mash them.
  2. Add flour, sugar, and soda and mix well.
  3. Spray a 9 x 13 inch cake pan and pour in the batter.
  4. Bake in a preheated 350F degree oven for 35 minutes.
  5. For the icing, boil the icing sugar, evaporated milk, and butter (everything but the nuts) on top of the stove until thickened.
  6. Remove from heat, stir in nuts, and spread on the cooled cake.

Notes

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