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Heavenly Preacher Cake is not just any dessert; it's an experience that combines luscious flavors, moist textures, and a rich history. This delightful cake, infused with tropical coconut and sweet pineapple, has become a favorite at gatherings, potlucks, and family reunions. Its light and moist nature make it the perfect treat to accompany a warm cup of tea or coffee, bringing comfort and joy with every bite.

Preacher Cake

Discover the warmth and joy of Heavenly Preacher Cake, a moist and delicious dessert that brings a taste of nostalgia to any occasion. Infused with tropical coconut and sweet pineapple, this cake is perfect for gatherings, potlucks, or cozy family moments. Learn about its rich history and step-by-step baking instructions to create this delightful treat. Pair it with a cup of tea or coffee for the ultimate comfort experience that will impress your loved ones.
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Ingredients
  

2 cups all-purpose flour

1 ½ cups granulated sugar

1 cup buttermilk (room temperature)

¾ cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup shredded coconut (unsweetened)

1 cup crushed pineapple (drained)

1 cup chopped walnuts or pecans (optional)

For the frosting:

8 oz cream cheese (softened)

½ cup unsalted butter (softened)

4 cups powdered sugar

1 teaspoon vanilla extract

2 tablespoons milk (if needed for consistency)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Combine Wet Ingredients: In a large mixing bowl, combine the granulated sugar, buttermilk, vegetable oil, eggs, and vanilla extract. Use an electric mixer to beat on medium speed until smooth and well blended.

        Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

          Add Coconut and Pineapple: Gently fold in the shredded coconut, crushed pineapple, and chopped nuts (if using). Ensure these ingredients are evenly distributed throughout the batter.

            Bake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

              Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer onto a wire rack to cool completely.

                Prepare the Frosting: In a medium bowl, beat together the softened cream cheese and butter until creamy. Gradually add the powdered sugar and beat until smooth. Mix in the vanilla extract. If the frosting is too thick, add milk a tablespoon at a time until you reach your desired consistency.

                  Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top.

                    Serve and Enjoy: Slice into squares and serve. Enjoy your delightful Preacher Cake with a cup of coffee or tea, perfect for sharing at gatherings!

                      Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 12