Now, gently pour the wet mixture into the dry ingredients and stir until just combined. I like to use a rubber spatula here, as it helps to avoid overmixing. Overmixing can lead to a tougher cake, and we definitely want that tender crumb! Once everything is combined, fold in the shredded coconut and chopped nuts, if you’re using them. Transfer the batter into your greased 9×13 inch baking dish and smooth the top. Pop it into the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will soon be filled with a delightful fragrance!
While the cake is baking, I recommend preparing a simple glaze or frosting, but that’s up to you! Some may prefer to enjoy it plain, while others like to drizzle a little bit of icing on top for added sweetness. Once the cake is done, let it cool in the pan for about 10 minutes before transferring it to a cooling rack. Don’t forget to savor the smell—it’s pure bliss!
Pro Tips for Best Results
One thing I found helpful after testing this recipe multiple times is to chop the nuts finely if you’re using them. This way, they can distribute evenly throughout the cake, adding texture without overwhelming the flavors. Also, I like to add a little extra coconut on top for decoration and added flavor—not necessary, but trust me, it looks beautiful and adds a lovely touch!
Another great tip: let your cake cool completely before serving. This might seem hard because the aroma is so tempting, but cooling allows the flavors to sort of mellow and meld together, making each bite even more satisfying. I often make this cake a day ahead of time, and it tastes even better the next day!
Finally, feel free to experiment with the spices. I once added a pinch of nutmeg to the dry ingredients, and it was a delightful surprise. The beauty of this Classic Preacher Cake is that it is quite forgiving, so you can really make it your own!
Common Mistakes to Avoid
One mistake I’ve made in the past is not measuring ingredients properly. Baking is so much about precision, and while I usually eyeball things, a recipe like this requires accuracy. Always use the correct measuring cups for dry and wet ingredients. This ensures your cake rises perfectly and has the right texture. (See the next page below to continue…)