Reviewed: Jun. 1, 2009

I made this peach of a cake a couple of times now and love it. I've used fresh or canned peaches and it comes out just as good either way. I did replace the almond extract with vanilla only because I was making this for others and thought sometimes people don't care for the almond flavor. It's a nice size too if there is going to be an array of different dessert offerings.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DinnersON

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2009

Wow. This was easy-peasey and turned out perfectly. I always seem to botch anything I bake, but this turned out good, and cooked perfectly in 50 minutes. Delicious warm with vanilla ice cream. I highly recommend this for novice bakers like me who want to try a simple cake.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ms. Robinson

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2008

Quite good. Used fresh peaches and only about 1/2 cup of sugar as I thought the peaches would add enough sweetness. Loved how this used coconut, nice change. Only thing I didn't enjoy was the almond extract (although I love almond). I didn't find that the almond flavoring was a the proper complement with the other flavors in this dessert...I think next time I would use vanilla extract. Nonetheless, great recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 13, 2008

excellent! the coconut gives this recipe it's ooomf!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

James Ede

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2008

Everyone loved it! Next time I think I will toast the coconut first and use either fresh or frozen peaches with peach nectar. A definite keeper!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SNOVITSKY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 8, 2007

This recipe is so easy and delicious!! I used fresh peaches,and substituted pure vanilla extract for the almond as it is too overpowering.I took the advice of another review and baked at 300 1/2 the time and turned up to 350 for the remainder! This is defintely a keeper.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Girlie Girl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2007

I loved this recipe. very easy. I thought it would be boring but not so. I did not have almond extract so I put in coconut very nice. I will try it next time with almond. Does not look like the photo. (Wrong photo?)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Colleen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 26, 2007

This was a great recipe. I made this with homegrown peaches from our peach tree - windfalls at that - and it was really good. I thought the almond extract was a little strong (I might halve it) but was overruled by everyone else who loved it just as it was. I baked it on 300 for about half the time and then upped it to 350 for 20ish minutes. It came out a light beautiful golden brown on top with some bubbles. Great presentation!!! Definitely will stay in my recipe box. Enjoy!

Was this review helpful? [ YES ]
1 user found this review helpful