There’s something magical about a dessert that brings people together, and Preacher Cake does just that. This delightful treat combines the tropical flavors of pineapple and coconut, creating a moist cake that feels like a warm hug. Whether you’re looking for a quick solution for a busy day or a dish to impress your loved ones, this cake is your answer. It’s simple to make, yet it tastes like a labor of love. Trust me, once you try it, you’ll find yourself reaching for this recipe time and again.
Why You’ll Love This Preacher Cake
Preacher Cake is the ultimate dessert for anyone who craves flavor without the fuss. It comes together in just about 50 minutes, making it perfect for those last-minute gatherings or a sweet treat after dinner. The combination of pineapple and coconut creates a tropical escape in every bite. Plus, it’s a crowd-pleaser, so you can impress your friends and family without breaking a sweat. What’s not to love?
Ingredients for Preacher Cake
Gathering the right ingredients is the first step to creating your delicious Preacher Cake. Here’s what you’ll need:
All-purpose flour: The backbone of your cake, providing structure and a soft crumb.
Granulated sugar: Sweetens the cake and helps create that lovely moist texture.
Baking soda and baking powder: These leavening agents work together to give your cake a light, airy rise.
Salt: Enhances the flavors and balances the sweetness.
Ground cinnamon: Adds a warm, comforting spice that complements the tropical flavors.
Buttermilk: This tangy ingredient keeps the cake moist and tender while adding a subtle richness.
Vegetable oil: Keeps the cake moist and adds a bit of richness; you can swap half for unsweetened applesauce for a lighter version.
Large eggs: Essential for binding the ingredients together and providing structure.
Vanilla extract: A must-have for that warm, sweet aroma and flavor.
Crushed pineapple: The star of the show! It adds moisture and a burst of tropical flavor.
Shredded coconut: For a chewy texture and a hint of sweetness; feel free to use unsweetened if you prefer.
Chopped pecans or walnuts (optional): These add a delightful crunch and nutty flavor, but you can skip them if you’re not a fan.
Exact measurements for these ingredients can be found at the bottom of the article, ready for you to print and take to the kitchen!
How to Make Preacher Cake
Making Preacher Cake is a delightful journey that fills your kitchen with sweet aromas. Follow these simple steps, and you’ll have a delicious dessert that’s sure to impress.
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This step is crucial because it ensures your cake bakes evenly. While the oven warms up, grease and flour a 9×13-inch baking pan. This will prevent your cake from sticking, making it easier to serve later.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, baking powder, salt, and ground cinnamon. Whisk these dry ingredients together until they’re well blended. This step is vital because it ensures that the leavening agents are evenly distributed, giving your cake that perfect rise.
Step 3: Combine Wet Ingredients
In another bowl, mix together the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and creamy. Achieving a smooth mixture is important; it helps to create a tender cake that’s moist and flavorful.
Step 4: Combine Wet and Dry Ingredients
Now, pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to a dense cake. Once combined, fold in the crushed pineapple, shredded coconut, and nuts if you’re using them. This adds texture and flavor to your Preacher Cake.
Step 5: Bake the Cake
Pour the batter into your prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, your cake is ready. If not, give it a few more minutes.
Step 6: Cool the Cake
Once baked, allow the cake to cool in the pan for about 10 minutes. This helps it set and makes it easier to transfer. After that, move it to a wire rack to cool completely. Cooling is essential; it allows the flavors to develop and makes for a better texture when you slice into it.
Tips for Success
Measure your ingredients accurately for the best results.
Use room temperature eggs and buttermilk for a smoother batter.
Don’t skip the cooling step; it enhances flavor and texture.
For a fun twist, try adding chocolate chips or almond extract.
Store leftovers in an airtight container to keep the cake moist.
Equipment Needed
Mixing bowls: A set of various sizes is ideal; you can use any large bowl if you’re in a pinch.
Whisk: Essential for mixing; a fork can work in a hurry.
Measuring cups and spoons: Accurate measurements are key; use a kitchen scale for precision if available.
Baking pan: A 9×13-inch pan is perfect; any similar-sized pan will do.
Cooling rack: Helps cool the cake evenly; a plate can substitute in a pinch.
Variations
Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a delicious gluten-free version.
Vegan: Replace eggs with flax eggs and use plant-based milk instead of buttermilk for a vegan-friendly cake.
Chocolate Lovers: Add a cup of chocolate chips to the batter for a rich, chocolatey twist.
Fruit Medley: Mix in other fruits like diced mango or banana for a fruity explosion.
Spiced Up: Incorporate a pinch of nutmeg or ginger for an extra layer of warmth and spice.
Serving Suggestions
Pair with a scoop of vanilla ice cream for a delightful contrast in temperature and texture.
Serve with a dollop of whipped cream and a sprinkle of toasted coconut on top.
Enjoy alongside a cup of freshly brewed coffee or iced tea for a refreshing treat.
For a festive touch, garnish with fresh pineapple slices or mint leaves.
FAQs about Preacher Cake
As you embark on your Preacher Cake journey, you might have a few questions. Here are some common queries that can help you along the way:
Can I make Preacher Cake ahead of time?
Absolutely! Preacher Cake actually tastes better the next day as the flavors meld together. Just store it in an airtight container at room temperature.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute. Mix one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’re good to go!
Can I freeze Preacher Cake?
Yes, you can freeze Preacher Cake! Just wrap it tightly in plastic wrap and then in aluminum foil. It can last up to three months in the freezer. Thaw it in the fridge before serving.
What’s the best way to store leftovers?
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, consider freezing it.
Can I add other fruits to the cake?
Definitely! Feel free to mix in other fruits like diced peaches or berries for a fun twist. Just keep the total amount of fruit similar to the crushed pineapple for the best texture.
Final Thoughts
Preacher Cake is more than just a dessert; it’s a slice of joy that brings people together. Each bite is a delightful blend of flavors that transports you to a sunny paradise, making it perfect for any occasion. Whether you’re celebrating a special moment or simply indulging after a long day, this cake is sure to lift your spirits. The ease of preparation means you can whip it up without stress, allowing you to focus on what truly matters—sharing delicious moments with loved ones. Trust me, once you experience this cake, it will become a cherished favorite in your home.
Preacher Cake is a delightful dessert that combines the flavors of pineapple, coconut, and nuts, creating a moist and flavorful cake perfect for any occasion.
Ingredients
Scale
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup crushed pineapple, drained
1 cup shredded coconut
1 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, and cinnamon. Whisk until well blended.
In another bowl, mix together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the crushed pineapple, shredded coconut, and nuts (if using) until evenly distributed.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a lighter version, substitute half of the vegetable oil with unsweetened applesauce.
You can add a layer of cream cheese frosting on top for a richer dessert.
For added flavor, consider mixing in a teaspoon of almond extract or a handful of chocolate chips.
