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Preacher Cake

A simple yet scrumptious cake with crushed pineapple and shredded coconut, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour For structure; prefer King Arthur Flour for consistency
  • 2 cups sugar White granulated sugar for sweetness
  • 1 teaspoon baking soda For leavening
  • 1/2 teaspoon salt To balance the sweetness
Wet Ingredients
  • 1 cup buttermilk Provides moisture; can make your own with milk and vinegar
  • 1 cup crushed pineapple, with juice For tropical zing
  • 1 cup shredded coconut Use unsweetened for a less sugary cake
  • 1/2 cup vegetable oil For moisture; can substitute with melted coconut oil
  • 3 large eggs At room temperature for better mixing
  • 1 teaspoon vanilla extract Always opt for pure vanilla for the most flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
  2. In a large bowl, combine flour, sugar, baking soda, and salt. Whisk until well blended.
  3. In another bowl, mix the buttermilk, crushed pineapple, shredded coconut, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually add wet ingredients to dry ingredients, mixing until just combined; it's okay if a few lumps remain.
  5. Pour the batter into the prepared baking pan and smooth the top.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted comes out clean. The top should be golden brown.
  2. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week. Can be frozen for up to 3 months.