Preacher Cake Recipe

Ingredients:

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon cinnamon
2 cups sugar
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 (20 ounce) can crushed pineapple, with juice
1½ cups finely chopped pecans or walnuts, divided
1 cup flaked coconut (optional)

Directions:

Sift together flour, baking soda, salt and cinnamon; set aside. Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined. Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute). Spray a 13×9″ baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees Fahrenheit for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean. Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator.

Frosting:

1 (8 oz.) pkg.°F cream cheese
1/2 stick butter
1 3/4 c. confectioners’ sugar
2 tsp. vanilla
1/4 tsp. salt
Mix together cream cheese and butter. Beat in sugar, salt and vanilla. Frost cake and garnish with 1 cup toasted coconut, optional. If you’ve never toasted coconut read the directions below:
How to Toast Coconut
Preheat oven to 325°F. Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won’t take more than 5-10 minutes. After a few minutes stir the coconut to help ensure even color.