Fresh Peach Pound Cake

1 1/2 c. cooking oil
2 c. sugar
3 eggs
2 tsp. vanilla
2 c. self-rising flour
3 c. peaches, peeled and diced
1 c. chopped nuts
1 c. coconut

Preheat oven to 350 degrees. Mix all ingredients together in order
listed. Pour into lightly greased and floured bundt pan and bake one
hour. Remove from oven, let stand in pan for 10 minutes, then turn out
on cooling rack. Cool completely. Spoon peach cream cheese frosting over
top.

Peach Cream Cheese Frosting

1 3 oz. pkg. cream cheese
6 tsp. peach juice (pureed from 1 fresh peach)
1 1/2 c. 4x sugar

Beat cream cheese and peach juice together with mixer until smooth. Add
sugar gradually, and continue beating until creamy. Spoon over top and
drizzle sides of fresh peach pound cake.