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Heavenly Preacher Cake is more than just a dessert; it’s a delightful representation of community, tradition, and comfort that has garnered a loyal following, especially in Southern kitchens. This moist, flavorful cake is a staple at church gatherings, potlucks, and family reunions, often serving as a sweet reminder of simpler times. With its unique blend of crushed pineapple, shredded coconut, and rich buttermilk batter, this cake is not only delicious but also evokes feelings of nostalgia and warmth.

Preacher Cake

Discover the comforting and nostalgic taste of Heavenly Preacher Cake, a beloved dessert steeped in Southern tradition. With its moist texture and delightful blend of crushed pineapple, shredded coconut, and buttermilk, this cake is perfect for family gatherings and church potlucks. Learn how to create this sweet staple that brings people together, and explore its rich flavors and simple preparation steps. Enjoy a slice of joy and tradition with every bite!
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Ingredients
  

2 cups all-purpose flour

2 cups granulated sugar

1 cup buttermilk

1/2 cup unsalted butter, softened

4 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1 tablespoon baking powder

1/2 teaspoon salt

1 cup crushed pineapple, drained

1 cup shredded coconut

1 cup chopped pecans or walnuts (optional)

1/2 cup brown sugar (for topping)

1/4 cup melted butter (for topping)

1 cup sweetened shredded coconut (for topping)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with cooking spray or butter.

    Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

      Combine Wet Ingredients: In another bowl, beat the softened butter until creamy. Add in the eggs, buttermilk, and vanilla extract, mixing until smooth.

        Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix.

          Fold in Add-ins: Carefully fold in the crushed pineapple, shredded coconut, and nuts (if using) using a spatula until evenly distributed throughout the batter.

            Pour Into Pan: Pour the batter into the prepared baking pan, spreading it evenly across the surface.

              Prepare the Topping: In a small bowl, mix the brown sugar and melted butter together. Sprinkle this mixture evenly over the uncooked batter. Finish by sprinkling the sweetened shredded coconut on top.

                Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool and Serve: Once baked, allow the cake to cool in the pan for about 10-15 minutes. Slice and serve warm or at room temperature. Enjoy this delightful cake with a dollop of whipped cream or a scoop of vanilla ice cream if desired!

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