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Preacher Cake

Classic Southern sheet cake with moist layers topped with gooey coconut pecan frosting, perfect for potlucks and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Southern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter
  • 1 cup water
  • 2 large eggs
  • 0.5 cup buttermilk
  • 1 tsp vanilla extract
Coconut Pecan Topping
  • 0.5 cup unsalted butter
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 egg yolks
  • 1 tsp vanilla extract
  • 1.5 cups shredded coconut
  • 1.5 cups chopped pecans

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Medium saucepan
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
  3. In a saucepan, bring butter and water to a boil. Pour over dry ingredients and mix well.
  4. Beat in eggs, buttermilk, and vanilla extract until smooth batter forms.
  5. Pour batter into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean.
  6. While cake bakes, prepare topping: combine butter, evaporated milk, sugar, and egg yolks in saucepan.
  7. Cook topping over medium heat, stirring constantly, until thickened (about 10-12 minutes).
  8. Remove from heat and stir in vanilla, coconut, and pecans.
  9. Spread topping evenly over warm cake immediately after removing from oven.
  10. Allow cake to cool completely before cutting into squares and serving.

Notes

For best results, spread topping on warm cake to allow flavors to meld. Cake can be stored covered at room temperature for 3 days or refrigerated for up to 1 week. The coconut pecan topping should have a thick, gooey consistency.