Description
A classic Southern Preacher Cake made with crushed pineapple and sweet coconut, resulting in a moist, rich, and old-fashioned dessert full of tropical flavor and nostalgia.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
2 large eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 (20 oz) can crushed pineapple with juice
1 cup sweetened shredded coconut
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine flour, sugar, baking soda, and salt.
3. Add the eggs and mix until combined.
4. Pour in crushed pineapple with its juice and stir well.
5. Fold in shredded coconut evenly.
6. Pour batter into prepared baking dish and spread evenly.
7. Bake for 35–40 minutes or until golden and a toothpick inserted in the center comes out clean.
8. Allow to cool completely before slicing.
Notes
Do not drain the pineapple juice — it keeps the cake moist.
Flavor improves after resting for several hours or overnight.
Best served at room temperature or slightly chilled.
Optional: top with cream cheese frosting or whipped cream.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 34 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg