Preacher Cake (Preachers Delight) with Cream Cheese Frosting

🧂 Ingredients

• 3 cups all-purpose flour
• 2 teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon nutmeg

  (optional)
• 2 cups sugar
• 3 large eggs
• 1 cup vegetable oil
• 2 teaspoon vanilla extract

  (or paste)
• 1 20 oz can crushed pineapple

  (with all of the juice - or 2 ½ cups fresh, pureed)
• 1 ½ cups walnuts or pecans

  (finely crushed - divided 1 cup & ½ cup portions)
• 1 cup coconut

  (flaked, sweetened)
• ¼ cup toasted coconut

  (optional, for topping)
• 1 8 oz package cream cheese

  (softened, at room temperature)
• ½ cup butter

  (1 stick - softened, at room temperature)
• 1 teaspoon vanilla extract

  (or paste)
• 2 tablespoon heavy cream

  (add more as needed, 1 tablespoon at a time)
• 2 cups confectioners sugar

Instructions

• 1 Preheat your oven to 350°F (175°C) and spray or coat a 9 x 13 baking pan with
  non-stick cooking spray or butter. I buttered mine and then coated it with
  sugar, which makes for a fantastic crunchy crust on the cake.
• 2 In a medium mixing bowl, combine dry ingredients: all-purpose flour, baking
  soda, salt, cinnamon and (optional) nutmeg.
  
• 3 In a large mixing bowl, combine the sugar, eggs, vegetable oil, and vanilla. Mix
  until smooth and creamy. Gradually add the dry ingredients mixture until all of
  the dry ingredients have been added and mix just until the flour is all wet. Do
  not over-mix.
  
• 4 Add the crushed or pureed pineapple, the first 1 cup portion of crushed walnuts
  or pecans, and the flaked coconut. Mix just enough to fully combine the
  ingredients and make more of a normal batter.
  
• 5 Pour the batter into your 9 x 13 baking pan and bake for 45-50 minutes, or until
  an inserted toothpick comes out clean. The toothpick should come out with
  minimal crumbs. Remove from the oven and allow to cool completely, in the pan,
  on a cooling rack.
  
• 6 In a large mixing bowl, cream the softened cream cheese, butter, and vanilla
  together using a hand mixer (or your stand mixer) until light and fluffy.
  
• 7 Alternate adding the heavy cream and confectioners sugar, whisking or beating
  between each - 1 tablespoon of heavy cream, then 1 cup confectioners sugar, then
  repeat.
  
• 8 If the frosting is too thick, drizzle in another tablespoon of heavy cream,
  whisk/beat some more. If it is still too thick, add another tablespoon of heavy
  cream and repeat until the texture is fluffy and easily spreadable (but not
  runny).
  
• 9 Spread the frosting over the cake, then top with the 2nd portion of crushed
  walnuts or pecans and the toasted coconut (optional).
  
• 10 *Store any remaining cake in the refrigerator, covered.
  

Nutrition Info