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Preacher Cake

A delightful Southern dessert, Preacher Cake is moist, sweet, and often associated with community gatherings. This simple recipe uses pantry staples and offers a nostalgic taste of Southern hospitality.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 cup water
  • 1/2 cup vegetable oil
  • 2 cups shredded coconut (optional) Can be omitted.
  • 1/2 cup chopped pecans (optional) Can be omitted.
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine flour, sugar, baking soda, and salt. Stir until well combined.
  3. Pour in the water, vegetable oil, and vanilla extract. Mix until fully blended but not overmixed.
  4. If using, gently fold in shredded coconut and chopped pecans.
  5. Grease a 9x13 inch baking dish and pour the batter into it. Smooth the top.
  6. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted comes out clean.
  7. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

For serving, consider additional toppings like whipped cream, ice cream, or fruit compote. Leftovers can be stored in an airtight container for up to 3 days at room temperature or about a week in the refrigerator.