Why You’ll Love This Recipe

I like this recipe because it’s fuss-free and full of flavor. The buttermilk keeps the crumb soft and moist, while the pineapple adds sweetness and extra moisture. The coconut and nuts bring chewiness and crunch, making every bite different and delicious. I also appreciate that it doesn’t require fancy equipment—just bowls, a whisk, and a baking dish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cake
2 cups all-purpose flour
2 cups granulated sugar
1 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon salt

For the Mix-ins
1 cup shredded coconut
1 cup crushed pineapple
1 cup chopped pecans or walnuts

Directions

I preheat my oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, I whisk together the flour, sugar, baking soda, and salt.
In another bowl, I whisk the buttermilk, eggs, and vanilla until smooth.
I gently stir the wet ingredients into the dry mixture until just combined.
I fold in the coconut, pineapple, and nuts.
I pour the batter into the baking dish, spreading it evenly.
I bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
I let the cake cool in the pan for 15 minutes before transferring it to a wire rack to finish cooling.

Servings and Timing

This recipe makes 12 slices. The total time is about 1 hour and 5 minutes, including cooling.

Variations

Sometimes I top the cooled cake with a cream cheese frosting for extra richness. I also like swapping pecans for walnuts, or adding raisins for more sweetness. For a tropical twist, I mix in a little chopped dried mango or use toasted coconut instead of plain.

Storage/Reheating

I store the cake in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. To freeze, I wrap individual slices and keep them for up to 2 months. I thaw slices in the fridge overnight and enjoy them chilled or at room temperature.

FAQs

Why is it called preacher cake?

Traditionally, it was called preacher cake because it was easy to whip up quickly if the preacher stopped by unexpectedly.

Can I use fresh pineapple instead of canned?

Yes, I chop fresh pineapple finely and drain any excess juice before adding it.

Do I need to drain the pineapple?

Yes, draining helps keep the batter from becoming too wet.

Can I make this in a round cake pan?

Yes, I use two 9-inch round pans and adjust the baking time slightly.

Can I add frosting?

Yes, cream cheese frosting is a popular choice and pairs beautifully with the flavors.

Can I make this cake gluten-free?

Yes, I replace the flour with a gluten-free all-purpose blend.

Can I make this without nuts?

Yes, I skip the nuts or replace them with more coconut for texture.

How do I keep the cake moist?

I avoid overbaking and store it tightly covered to retain moisture.

Can I serve it warm?

Yes, I love it slightly warm with a scoop of vanilla ice cream.

Can I make cupcakes with this batter?

Yes, I bake them in muffin tins for 18–20 minutes.

Conclusion

This indulgent preacher cake is a simple yet flavorful dessert I love baking when I want something nostalgic and satisfying. The combination of coconut, pineapple, and nuts gives it a unique character that makes it stand out from ordinary cakes. It’s easy, comforting, and always a crowd-pleaser, making it one of my go-to recipes for gatherings and sweet cravings.