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Preacher Cake

Indulgent Preacher Cake That Will Satisfy Your Sweet Cravings

This Preacher Cake is a delightful dessert that blends coconut, pineapple, and nuts for a comforting and nostalgic treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Weight Loss Recipes
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour provides structure and helps the cake rise beautifully.
  • 2 cups granulated sugar sweetens the cake and helps create its moist texture.
  • 1 cup buttermilk adds a rich creaminess and helps to keep the cake moist.
  • 2 large eggs bind the ingredients together for a fluffy, light texture.
  • 1 teaspoon baking soda leavens the cake, ensuring it rises perfectly.
  • 1 teaspoon vanilla extract enhances the overall flavor profile with a touch of warmth.
  • 1 teaspoon salt balances the sweetness and heightens the cake’s flavors.
For the Mix-ins
  • 1 cup shredded coconut adds a delightful chewiness and tropical flavor.
  • 1 cup crushed pineapple infuses moisture and bursts of sweet fruitiness in every bite.
  • 1 cup chopped pecans or walnuts provides a satisfying crunch and nutty flavor that complements the other ingredients.

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • 9x13 inch baking dish

Method
 

Step‑by‑Step Instructions for Preacher Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 cups of granulated sugar, 1 teaspoon of baking soda, and 1 teaspoon of salt.
  3. In a separate bowl, combine 1 cup of buttermilk, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk until smooth.
  4. Gradually pour the wet mixture into the dry ingredients and stir gently until just combined.
  5. Fold in 1 cup of shredded coconut, 1 cup of crushed pineapple (drained), and 1 cup of chopped pecans or walnuts.
  6. Pour the batter into the prepared baking dish, spreading it evenly.
  7. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 150IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Cool completely before cutting to prevent the cake from falling apart.

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