Directions

1. 1

   Preheat your oven to 350°F. Grease and flour a 10x15-inch sheet pan, or coat it evenly with Baker's Joy cooking spray.

2. 2

   In a large mixing bowl, combine 2 cups sugar, 1 stick of butter (softened), and ½ cup canola or coconut oil. Stir together with a wooden spoon until well blended.

3. 3

   Add the 2 eggs to the mixture and stir until fully incorporated.

4. 4

   In a separate bowl, whisk together 2 cups unbleached all-purpose flour and 1 teaspoon baking soda.

5. 5

   Fold the flour mixture into the wet ingredients using a wooden spoon, stirring gently until just combined.

6. 6

   Fold in the 4 cups of fresh, finely diced peaches until evenly distributed throughout the batter.

7. 7

   Pour the batter into the prepared 10x15-inch pan, spreading it in an even layer.

8. 8

   Bake at 350°F for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

9. 9

   While the cake bakes, prepare the frosting topping: In a saucepan, combine ½ cup butter, 2 cups sugar, and ½ cup evaporated milk. Cook over low-medium heat, stirring occasionally, for 10 minutes until the mixture is well blended and heated through.

10. 10

    Remove the pan from the heat and stir in 1 cup unsweetened shredded coconut and 1 cup chopped walnuts or pecans until well combined.

11. 11

    As soon as the cake comes out of the oven, pour the warm coconut-walnut frosting mixture evenly over the hot cake, spreading to cover the top.

12. 12

    Allow the cake to cool completely on a wire rack before slicing and serving.