Preacher Cake

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This preacher cake is a soft, moist pineapple coconut sheet cake topped with cream cheese frosting and is an easy old fashioned dessert that’s perfect for potlucks and gatherings.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Servings: slices

Calories: 836kcal

Author: Jessica Burgess

Ingredients

Cake:

3 cups all-purpose flour
2 cups granulated sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon ground nutmeg
20 ounce can crushed pineapple, with the juice
3 large eggs room temperature
¾ cup vegetable oil
1 cup sweetened shredded coconut
½ tablespoon vanilla extract
¾ cup chopped pecans

Frosting:

16 ounce packages cream cheese 2, 8-ounce packages, softened
2 cups powdered sugar
½ cup salted butter softened
⅛ teaspoon salt
1 teaspoon vanilla extract

Garnish:

1 cup chopped pecans

Instructions

Prepare your dish. Preheat your oven to 350°F and spray a 9x13 casserole dish with baking spray.
Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, ground cinnamon, baking soda, salt, and nutmeg and set aside.
Combine the wet ingredients. In a separate large bowl, stir together the crushed pineapple, eggs, vegetable oil, coconut flakes, vanilla extract, and pecans until well combined.
Add the wet to the dry. Add the wet ingredients to the dry and stir until smooth.
Bake. Transfer to batter to your prepared baking dish and bake uncovered for 45 minutes or until the center is slightly firm and set aside to cool completely.
Make your frosting. While the cake cools, you can make the frosting. Add the cream cheese, butter, and powdered sugar to a bowl and beat them with a handheld mixer for 1-2 minutes, until pale and fluffy. Add the salt and vanilla and beat for another 20 seconds until smooth.
Frost, garnish, and serve. Once the cake is cooled, spread with icing, sprinkle with chopped pecans, and serve at room temperature.

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