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Gooey Coconut Peach Butter Cake

Gooey Coconut Peach Butter Cake is a moist, decadent cake with no need for frosting. Easy cake, mix twice, bake once, starting with a cake mix and with cream cheese too!

Gooey Coconut Peach Butter Cake

In the mood for a taste sensation, tropical cake ?  This Peach Butter Cake with Coconut is not only gooey delicious, but so easy to make too !

Starting with a box of Cake mix, Butter,  Cream Cheese, more Butter and a can of Peach slices, this cake can not be easier to make.

The cake is very similar to my Gooey Coconut Pineapple Butter Cake, with only a few tiny modifications I made. Just as decadent though !

Gooey Coconut Peach Butter Cake

Ingredients needed for a Peach Gooey Butter Cake :

(scroll down for the full printable recipe card)

  • BOTTOM:
  • 1 Box Vanilla Cake Mix (or similar i.e. yellow cake mix)
  • 1 extra-large Egg
  • 1/2 cup Unsalted Butter, melted
  • TOPPING:
  • 250 grams Cream Cheese, plain, softened ( 8 oz )
  • 2 extra-large Eggs
  • 1 teaspoon Vanilla Essence
  • 4 cups Icing Sugar, (Powdered Sugar)
  • 1/2 cup Unsalted Butter, melted
  • 1 cup Desiccated Coconut
  • 1 can (410 gram) Peach slices in syrup, chopped smallish (keep the syrup) ( 14.5 oz can )

Gooey Coconut Peach Butter Cake

Mix twice, bake once Peach Butter Cake !

Yes, that is correct,  the bottom layer (to-die-for delicious) crust consists of a Cake mix, egg and butter – mixed in one bowl.

The top layer (flavors which seeps into the crust), is mainly cream cheese, coconut and icing sugar (powdered sugar) and of course peaches.

Bake it up and everything turns into one delightful, sturdy cake which you can serve warm (with ice-cream or cream) or serve cold with whipped cream.

Gooey Coconut Peach Butter Cake

More Cake recipes you might like :

Gooey Coconut Peach Butter Cake

Yield: 15 Servings

Gooey Coconut Peach Butter Cake

Gooey Coconut Peach Butter Cake

Gooey Coconut Pineapple Butter Cake is a moist, delicious cake and no need for frosting. Easy cake starting with a cake mix and with cream cheese too!

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • BOTTOM::
  • 1 Box Vanilla Cake Mix (or similar i.e. yellow cake mix)
  • 1 extra-large Egg
  • 1/2 cup Unsalted Butter, melted
  • TOPPING:
  • 250 grams Cream Cheese, plain, softened ( 8 oz )
  • 2 extra-large Eggs
  • 1 teaspoon Vanilla Essence
  • 4 cups Icing Sugar, (Powdered Sugar)
  • 1/2 cup Unsalted Butter, melted
  • 1 cup Desiccated Coconut
  • 1 can (410 gram) Peach slices in syrup, chopped smallish (keep the syrup) ( 14.5 oz can )

Instructions

    1. BOTTOM: Pre-heat the oven to 180 deg C (350 deg F) – spray a 20 x 30 cm ( 9 x 12 inch ) oven dish with cooking spray
    2. Combine the Cake Mix, 1 Egg and 1/2 cup melted Butter (it will be a dry-ish mixture) – press into the bottom of the prepared oven dish
    3. TOPPING: Beat the Cream Cheese until smooth – add the Eggs one-by-one followed by the Vanilla, whilst beating all the time.
    4. Add the Icing Sugar (also cup-by-cup) to the Cream Cheese mixture – beat until well combined – slowly add the melted Butter and Coconut
    5. Fold in the chopped Peaches and Syryp – pour filling/topping over the cake mixture in the prepared oven dish – bake for 45 – 55 minutes
    6. The cake is ready when browned (see note) – a tester should come out a little sticky – that’s fine
    7. Remove from the oven and let cool completely in the oven dish before cutting into servings

    Notes

    • If the cake browns too quickly, loosely place a layer of aluminum foil over the cake at 40 minutes of baking
    • This cake is very sweet and moist - I recommend the cake only to be served with unsweetened whipped cream

    Nutrition Information

    Yield

    15

    Serving Size

    1

    Amount Per Serving Calories 471Total Fat 22gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 7gCholesterol 96mgSodium 346mgCarbohydrates 66gFiber 1gSugar 49gProtein 4g

    Nutrition value is not always accurate. Please also check your ingredient labels.

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