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.
In a medium mixing bowl, combine dry ingredients: all-purpose flour, baking soda, salt, cinnamon and (optional) nutmeg.
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.
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.
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.
Cream Cheese Frosting Instructions
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.
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.
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).
Spread the frosting over the cake, then top with the 2nd portion of crushed walnuts or pecans and the toasted coconut (optional).
*Store any remaining cake in the refrigerator, covered.
Video
Notes
After spraying your pan with the nonstick spray, you can coat it with sugar which gives it a fantastic crunchy crust on the cake!
When adding cream and confectioners sugar, make sure you are alternating by adding 1 tablespoon of heavy cream, then 1 cup of confectioners sugar, then repeat.
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).
I made my cake in a 9x13 pan. However, you can layer it by using two round cake pans but they’ll take slightly less time to bake so watch them closely.
To store your preacher cake leftovers, place them in the fridge covered or in an airtight container