Preacher Cake
Preacher Cake – easy, super tasty cake with rich, tropical taste made of whipped cream, cheese frosting and topped with chopped walnuts and coconut chips. This harmony of flavors is made for true pleasure. Pineapple, coconut and walnut combination in this cake is perfect and gives it a special taste.
Ingredients
- CAKE
- 3 cups Cake flour
- 2 teaspoon Baking soda
- ½ teaspoon Salt
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- 3 Eggs
- 2 cups Granulated sugar
- 1 cup Vegetable oil
- 1 ½ teaspoon Vanilla extract
- 1 20 oz can Crushed pineapple with juice
- 1 cup walnuts finely chopped
- 1 cup Flaked coconut
- FROSTING
- 6 oz Cream cheese softened
- 1 stick ½ cup Unsalted Butter, softened
- ¼ cup Heavy cream
- 1 teaspoon Vanilla extract
- 2 cups Powdered sugar
- DECORATIONS
- ⅓ cup chopped walnuts
- ⅓ cup Coconut chips
Instructions
TO MAKE THE CAKE:
- Spray a 9 x 13 inch baking pan with non-stick spray. Set aside.
- In a medium dish combine cake flour, baking soda, salt, cinnamon and nutmeg. Set aside.
- In a large dish, beat the eggs with sugar, at medium-high speed, then add oil and vanilla and beat until creamy.
- Lower the speed and slowly add dry ingredients. The mixture will be very sticky.
- Add pineapple, walnuts and coconut and beat until well combined.
- Pour the batter in the baking pan and bake for 45-55 min or until the toothpick comes out clean or with a few crumbs on it.
- Cool at a room temperature for about 20 minutes, then transfer to the fridge to cool completely.
TO MAKE THE FROSTING:
- In a large dish beat cream cheese, butter and vanilla until light and fluffy.
- Add heavy cream and beat until combined.
- Add powdered sugar, ½ cup at a time and beat until smooth.
- Spread the frosting over the cooled cake.
- Decorate with chopped walnuts and coconut chips.
Notes
Keep refrigerated up to 7 days.
Nutrition
Serving: 1gCalories: 459kcalCarbohydrates: 59gProtein: 5gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 16gCholesterol: 44mgSodium: 254mgFiber: 2gSugar: 40g
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