Coconut Preacher Cake Recipes

PREACHER CAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 13x9" baking pan with non-stick spray (I use Baker's Joy), and set aside.
• In a mixing bowl, whisk together dry ingredients (flour, baking soda, salt and cinnamon).
• In a larger mixing bowl, combine granulated sugar, eggs, vegetable oil and vanilla. Use a whisk or wooden spoon to combine well. Mixture will be creamy.
• Sprinkle in dry ingredients and stir together until just incorporated (when no more streaks of flour remain). Mixture will be very dry and sticky.
• Add in crushed pineapple, walnuts and coconut and mix until combined. The liquid from the pineapple will transform the mixture into a normal batter consistency.
• Pour batter into prepared pan and bake for 45-50 minutes. When done, cake should be set in the center, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Set cake pan on a cooling rack and cool the cake, in the pan, until completely cool.
• MAKE THE FROSTING:
• In a large mixing bowl, add cream cheese, butter and vanilla and whisk or beat with electric mixer (if desired), until light and fluffy.
• Alternate drizzling heavy cream and adding powdered sugar, whisking/beating after each addition, until all sugar is incorporated into the frosting. If frosting is a little thick, add a bit more cream. If frosting is too thin, add a bit more powdered sugar.
• Use an offset spatula to spread frosting over the top of the cake.
• Sprinkle with remaining 1/2 cup walnuts and a bit of flaked coconut if desired.

PREACHER CAKE

Steps:

• Sift together flour, baking soda, salt and cinnamon; set aside.
• Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined.
• Add pineapple (undrained), 1 cup chopped pecans and coconut then continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute).
• Spray a 3-quart 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean.
• Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator.
• Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes). Beat in powdered sugar (add more if necessary to reach desired consistency).

PREACHER CAKE

Steps:

• 1. CAKE: Combine dry ingredients.
• 2. Add remaining ingredients.
• 3. Mix by hand until blended.
• 4. Preheat oven to 350 degrees. Pour into a prepared 9x13 baking dish.
• 5. Bake for approximately 30-45 minutes or until the cake is firm. Do not over bake or it will be rubbery, but still delicious.
• 6. Allow to cool.
• 7. FROSTING: Combine cream cheese, butter, and powdered sugar.
• 8. Add nuts.
• 9. Mix well and spread on the cake in pan. Enjoy!
• 10. * If you would like to save calories, instead of using the frosting, just sprinkle the top of the cake with a bit of powdered sugar and enjoy!
• 11. * There is NO milk, butter, or oil in the cake.
• 12. * You may add other fruits or coconut if you like: some suggestions are dried cranberries, raisins, currants, tub of mixed dried fruit, and even fresh blueberries.