2 cups diced fresh peaches
1/4 cup sugar
1/4 cup orange juice
1 package (18.25 ounces) yellow cake mix without pudding
1 package (4 serving size) instant coconut pudding
1 cup water
4 eggs
1/2 cup oil
Creamy Peach Icing
1/2 cup diced fresh peaches
1 tablespoon sugar
1 tablespoon orange juice
3 ounces softened cream cheese
1 tablespoon butter
1 teaspoon vanilla extract
2 cups powdered sugar

Heat oven to 350°F. Grease and flour 9x13 inch baking pan. Combine peaches, sugar and orange juice and set aside. In large bowl combine the two mixes. Stir in water, eggs and oil. Beat with mixer for 2 minutes at medium speed. Drain peaches. Pour 1/2 of cake batter into prepared pan. Arrange peaches over top and cover with remaining cake batter. Bake 35-45 minutes till toothpick inserted in center comes out clean. Let cool in pan for 15 minutes before turning out onto serving platter. When cake has cooled completely, frost with Creamy Peach Icing.
Creamy Peach Icing
Combine peaches, sugar and orange juice. Let stand and set aside. Combine cream cheese, butter, vanilla and powdered sugar. Beat well. Drain peaches and reserve liquid. Mash peaches and stir into cheese mixture. Thin if necessary with reserved liquid.