Is there anything more delicious that a perfectly ripe Colorado peach? Well, not really. But this time of year, peaches are not easy to come by. Don’t fret, summer will be here before we know it and in the meantime we can savor the delectable flavor combination of peaches and coconut. This recipe is a favorite in our home and among shoppers we meet when we offer samples in the stores. The flavor combo is so yummy and all you have to do is simply stir in a few ingredients before you bake.  It’s like a little bite of tropical sunshine. A perfect thing to enjoy on a cold winter day. You could also make these yummy treats as cupcakes, muffins, or a teabread (in a loaf pan).
 
Lillabee Peach Coconut Cake:
PREP: Peaches*: We use frozen organic peaches. Let 1- 1 1/2 cups of frozen peaches defrost, while straining. Once defrosted, chop finely and measure out 1/2 cup (you could use any left over peaches in your frosting… Just puree in a blender or food processor and mix into frosting. I will post our recipe for dairy free vanilla “butter cream” below). Strain chopped peaches again while preparing the cake mix. *You could substitute canned peaches. We love MMLocal’s western slope peaches. You will need to strain the juice as directed for frozen peaches. Coconut: We use 1/4 – 1/3 cup organic shredded coconut and toss it with 1 Tbsp of powdered sugar or honey to sweeten (or you could buy already sweetened shredded coconut). 
MAKE: Follow the directions on the back of the Lillabee Yellow Cake Mix, then simply stir in 1/2 c. defrosted chopped peaches and 1/4 c sweetened coconut. 
BAKE: Bake as directed, but be sure to check your cake by inserting a toothpick in the center. When the toothpick comes out clean, your cake is done. Because of the extra moisture from the peaches it will likely take a few minutes longer than directed on the box. NOTE: one box of Lillabee Yellow Cake Mix makes a single 8″ or 9″ cake. If you want a two layer cake, you will need to double this recipe.

Lillabee Peach “Butter Cream” Frosting: 
For Peach “Butter Cream” Frosting, follow the directions for Lillabee Vanilla Butter Cream Frosting, then add peach puree to taste, approximately 3-6 tablespoons. Note, you will need to increase the amount of powdered sugar to offset the additional liquid from the peaches. Do this 1/4 cup at a time until you reach your desired consistency. If your frosting gets too thick, add a splash of milk/milk substitute.