Description
Enjoy a slice of Preacher Cake, a moist and tropical dessert made with crushed pineapple, shredded coconut, and crunchy nuts, all topped with creamy vanilla frosting. Perfect for gatherings or a sweet treat at home!
Ingredients
Scale
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 cup crushed pineapple (with juice)
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped pecans or walnuts
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup powdered sugar (for frosting)
- 2 tablespoons milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with cooking spray or butter to prevent sticking.
- In a large mixing bowl, combine the granulated sugar, all-purpose flour, and salt. Whisk together until well blended.
- Add the baking soda to the dry ingredients and mix thoroughly to ensure even distribution.
- In a separate bowl, beat the eggs lightly. Then, add the vegetable oil and vanilla extract to the eggs, mixing until combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix.
- Fold in the crushed pineapple (with juice), shredded coconut, and chopped nuts. Ensure that all ingredients are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes.
- After cooling slightly, transfer the cake to a wire rack to cool completely. This will help prevent the cake from becoming soggy.
- In a medium mixing bowl, combine the powdered sugar, milk, and vanilla extract.
- Using a hand mixer or whisk, beat the mixture until smooth and creamy. If the frosting is too thick, add a little more milk, one teaspoon at a time, until you reach your desired consistency.
- Once the cake has completely cooled, spread the frosting evenly over the top using a spatula. Make sure to cover the entire surface for a beautiful finish.
- After frosting, let the cake sit for about 30 minutes to allow the frosting to set slightly.
- Cut the cake into squares or rectangles, depending on your preference. A sharp knife will help achieve clean cuts.
- Serve the Preacher Cake at room temperature or slightly chilled. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld, making it even more delicious the next day!
Notes
- For added flavor, consider toasting the nuts before adding them to the batter.
- Substitute crushed pineapple with crushed mango or papaya for a tropical twist.
- Experiment with different types of nuts or add chocolate chips for a richer dessert.
- For a more decadent frosting, add 4 oz of softened cream cheese to the frosting mixture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes