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Heavenly Preacher Cake is a delightful dessert that celebrates the comforting and nostalgic flavors of coconut, pineapple, and nuts. This moist and flavorful treat has gained a reputation as a must-have at any gathering, from family reunions to church potlucks. Its unique blend of ingredients creates a cake that is not only simple to make but also irresistibly delicious, ensuring it remains a crowd-pleaser across generations.

Preacher Cake

Discover the deliciousness of Heavenly Preacher Cake, a beloved dessert that showcases the wonderful flavors of coconut, pineapple, and nuts. Perfect for any occasion, this moist cake is not only simple to make but also a crowd favorite at potlucks and family gatherings. Explore the history of this Southern classic and learn how to create this sweet treat that embodies community and joy. With easy steps and versatile ingredients, you'll impress everyone with a slice of tradition.
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Ingredients
  

2 cups all-purpose flour

2 cups granulated sugar

1 cup vegetable oil

4 large eggs

1 cup buttermilk

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sweetened shredded coconut

1 cup crushed pineapple, drained

1 cup chopped pecans or walnuts (optional)

1/2 cup brown sugar (for topping)

1/2 cup unsweetened shredded coconut (for topping)

Instructions
 

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

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

      Combine Wet Ingredients: In another mixing bowl, beat the eggs and sugar together until the mixture is light and fluffy. Slowly add the vegetable oil and mix until well combined. Then, add the buttermilk and vanilla extract, stirring until everything is combined.

        Combine Wet and Dry: Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.

          Add Coconut and Pineapple: Fold in the shredded coconut and crushed pineapple, and if desired, the chopped nuts. Ensure the ingredients are evenly distributed through the batter.

            Bake the Cake: Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

              Prepare the Topping: While the cake is baking, mix together the brown sugar and shredded coconut in a small bowl. This will be used for topping the cake.

                Final Touches: Once the cake is done baking, remove it from the oven and sprinkle the brown sugar and coconut mixture evenly over the top of the cake. Return the cake to the oven and bake for an additional 10 minutes, until the topping is golden brown.

                  Cool and Serve: Allow the cake to cool in the baking dish for at least 15 minutes. Cut into squares and serve warm or at room temperature.

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 12 servings