FRESH PEACH POUND CAKE

FOR THE CAKE:
1 1/2 cups vegetable oil
2 cups sugar
3 eggs
2 tsp. vanilla
2 cups self-rising flour
3 cups peaches, peeled and diced
1 cup chopped nuts
1 cup coconut
FOR THE PEACH CREAM CHEESE FROSTING:
1 (3 oz.) pkg. cream cheese, softened
6 tsp. peach juice (pureed from 1 fresh peach)
1 1/2 cups confectioner's sugar

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Lightly grease and flour a Bundt pan.

Mix all ingredients for the cake together in order listed. Pour into prepared pan.

Bake one hour. Remove from oven, let stand in pan for 10 minutes, then turn out on cooling rack. Cool completely before frosting.

TO MAKE THE PEACH CREAM CHEESE FROSTING:
Beat cream cheese and peach juice together with mixer until smooth. Add sugar gradually, and continue beating until creamy.

Spoon frosting over top and drizzle sides of cooled fresh peach pound cake.

Adapted from source: Sheila/rec.food.baking/1998