grandma’s fresh peach coconut cake

peach cake

Cake with Peaches

Want to feel like you’re in Grandma’s kitchen? Well, this fresh peach coconut cake will transport you there with every single bite! Super simple to make!

Peach cake made from fresh peaches is just the epitome of summertime to me! And, I’m one lucky one to be able to get local fresh peaches grown right near where I live. Whether I’m in Colorado where the Palisades variety is just divine or my dear South Carolina as well as right near us, those Georgia peaches, I’m lucky. It’s not hard to find a roadside stand just brimming with mounds of peaches during the summer. You’d find a huge contest when trying to determine what states give us the best peaches! ‘Bout as big of a rivalry as some football teams!

Cakes with Coconut

I’m admitting I LOVE cakes with coconut. And, this fresh peach coconut cake is just like your grandma used to make, and, hey, if she didn’t make a peach coconut cake, then this is your chance to live the dream and make it. Maybe you’ll create a tradition for your kids and grandkids. What I love about this cake, well, besides being super easy (side bar, as y’all may or may not know, I don’t tout myself as a baker…I call myself a ‘rogue baker’!), it’s thin. Yes, a thin cake that has some crunch and crisp. I’m really big on textures when eating, even with my sweets.

Summer Peach Cake

Summer peach cake is just like Fall apple pie! You must make it! And thinking of that brings me to another thing about my baking, cake making and desserts, they’re not overly sweet. I like a hint of sweetness but not to be immersed in a vat of sugar. And, when you have fresh fruit that you’re baking with, well, you want to taste the fruit and not just sugary sweetness. Another thing about my sweets and desserts, they’re rustic and natural. Nothing fancy or patisserie here like in a French bakery or some fancy dancy bake shop. You see the naturalness of the ingredients.

Peach Cake Recipe

This peach cake recipe is really simple. Dry ingredients. Wet ingredients. Blend. Put in pan. Bake. Yep, that’s it! To me, this is the kind of pastry you might see in Starbucks! Ohhhhh, how divine with a cup of java!

One last thing, if you want to try this recipe with fresh peaches, I’m thinking you’ll love it, too! The Bridesmaid’s Peach Cake!

peach cake

peach cake

grandma’s fresh peach coconut cake

Yield: One 8 x 12 baking pan

Want to feel like you're in Grandma's kitchen? Well, this fresh peach coconut cake will transport you there with every single bite! Super simple to make!


  • 4 cups fresh peaches, peeled, with juices, cut into bite size pieces
  • 1 lemon, juice and zest
  • 1 ½ cups flour, all-purpose
  • 1 Tbl. baking powder
  • 1/8 tsp. salt
  • ½ cup sugar + 2 tsp., divided
  • 1 cup coconut, sweetened, shredded, divided
  • 1/3 cup oil
  • 2 eggs, beaten
  • 1 tsp. almond extract


Put the peaches in a medium mixing bowl with the lemon juice and zest. Mix and blend. Set aside.

In a large mixing bowl, sift together the flour, baking powder, and salt. Add one-half cup of sugar and three-fourths cup of coconut and blend.

In a small bowl, whisk together the oil, eggs and almond extract. Pour into the dry mixture. Add the peaches/juice and gently blend together.

Grease the baking pan well. Spread the batter in the pan. Sprinkle on the remaining sugar and the remaining coconut.

Bake in a preheated 350 oven about 22 to 25 minutes. Place on a cooling rack. Slice when cool.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

peach cake

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  1. This recipe looks terrific, and I have some fresh local peaches just looking for a delicious recipe. 1 Tbsp. of baking powder seems like a lot. What is the function of so much of it? Thank you.

    1. Hi, Trixie! Yes, peaches are in season and this is a great recipe. A couple of reasons for using the tablespoon. Usually a recipe with one cup of all purpose flour should include about 1 to 1 1/4 teaspoons of baking powder. So that’s about 2 tsp. give the amount of flour we’re using. And, with the lemon, which adds acid (which buttermilk also adds to a mix), means that w/o a little more baking powder the cake will taste more dense (of course, I love dense cakes). You could add about 1/4 tsp. of baking soda, too, to help w/a fluffier texture. Next time, I think I’ll do that just to see what the difference might be. Hope this makes more sense and helps. I so appreciate you stopping by. And, I love this cake b/c of the coconut, crunchy crinkles, and the divine flavors of the fresh peaches. xoxx ~ally

  2. Karen Anderson says:

    Um…what size pan should I use?9X13″?

    Thanks –

    1. Hi, Karen…Yes, a 9×13 would be fine. Actually w/this recipe, you can even do an 8×8 or 9 x 11 baking pan and that would make the cake thicker. You’d need to adjust the baking time, of course. I happen to like a thinner ‘cake’ version to get more crunch. Hope this helps and let me know how you like! xo ~ally

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