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Preacher Cake

A moist, old-fashioned Southern cake filled with pineapple, coconut, and pecans, topped with rich cream cheese frosting.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 large eggs
  • 20 oz crushed pineapple with juice
  • 1 cup chopped pecans
  • 1 cup sweetened shredded coconut
  • 1 tsp vanilla extract
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk as needed

Equipment

  • Mixing bowls
  • 9x13-inch baking pan
  • Whisk
  • Hand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch pan.
  2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
  3. Add eggs, pineapple with juice, vanilla, coconut, and pecans. Stir until combined.
  4. Pour batter into prepared pan and bake for 35–40 minutes or until golden and set.
  5. Cool completely before frosting.
  6. Beat cream cheese and butter until fluffy, then add powdered sugar, vanilla, and milk until creamy.
  7. Spread frosting evenly over cooled cake and sprinkle with pecans.

Notes

This cake tastes even better after a day in the fridge — the flavors deepen beautifully.