Description

A nostalgic Southern-inspired dessert, preacher cake combines coconut, pineapple, and nuts in a moist buttermilk cake that’s simple to make yet irresistibly flavorful. Perfect for gatherings, potlucks, or satisfying sweet cravings.

Ingredients

2 cups all-purpose flour

2 cups granulated sugar

1 cup buttermilk

2 large eggs

1 tsp baking soda

1 tsp vanilla extract

1 tsp salt

1 cup shredded coconut

1 cup crushed pineapple, drained

1 cup chopped pecans or walnuts

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk flour, sugar, baking soda, and salt.
In another bowl, whisk buttermilk, eggs, and vanilla until smooth.
Gently stir wet ingredients into dry ingredients until just combined.
Fold in shredded coconut, crushed pineapple, and chopped nuts.
Pour batter into prepared baking dish and spread evenly.
Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to finish cooling.

Notes

Top with cream cheese frosting for extra richness.

Swap pecans for walnuts or add raisins for variety.

Try toasted coconut or dried mango for a tropical twist.

Can be baked in two 9-inch round pans with adjusted baking time.

Serve warm with vanilla ice cream for a decadent treat.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 34g
Sodium: 280mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 6g
Cholesterol: 55mg