This light, moist, and tropical preacher cake is the easiest dessert ever! You mix it together with a wooden spoon, in one bowl... no mixer needed!
Author: The Chunky Chef
2tspvanilla bean pasteor vanilla extract
1 20-ozcan crushed pineapplewith juice (do NOT drain)
1 1/2cupsfinely chopped walnutsdivided
1cupflaked sweetened coconut
CREAM CHEESE FROSTING:
8ozpackage cream cheesesoftened
1/2cupbuttersoftened (1 stick)
1tspvanilla bean pasteor vanilla extract
2-4Tbspheavy cream (amount depends on personal preferenceheat, and humidity in the air - start with 2 and go from there)
2cupspowdered sugarsifted or whisked to remove lumps
Preheat oven to 350 degrees F. Spray a 13x9" baking pan with non-stick spray (I use Baker's Joy), and set aside.
In a mixing bowl, whisk together dry ingredients (flour, baking soda, salt and cinnamon).
In a larger mixing bowl, combine granulated sugar, eggs, vegetable oil and vanilla. Use a whisk or wooden spoon to combine well. Mixture will be creamy.
Sprinkle in dry ingredients and stir together until just incorporated (when no more streaks of flour remain). Mixture will be very dry and sticky.
Add in crushed pineapple, walnuts and coconut and mix until combined. The liquid from the pineapple will transform the mixture into a normal batter consistency.
Pour batter into prepared pan and bake for 45-50 minutes. When done, cake should be set in the center, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Set cake pan on a cooling rack and cool the cake, in the pan, until completely cool.
MAKE THE FROSTING:
In a large mixing bowl, add cream cheese, butter and vanilla and whisk or beat with electric mixer (if desired), until light and fluffy.
Alternate drizzling heavy cream and adding powdered sugar, whisking/beating after each addition, until all sugar is incorporated into the frosting. If frosting is a little thick, add a bit more cream. If frosting is too thin, add a bit more powdered sugar.