This is an old recipe. I don’t remember where I found it, but it has been in my recipe collection for over 20 years. What I’ve heard is that this recipe was crafted by housewifes. When they heard that the priest was on the way to their house, they quickly had to whip up something, and that’s when they created this cake.
It’s a fairly dense and moist cake. It features pineapple, coconut, and nuts. The flavors come together best the day after baking.
For this recipe, I’ve used a smaller baking pan, but I would strongly recommend using a larger one to create lower cake squares. With the pan size indicated in the recipe, the cakes tend to rise a bit too high, in my opinion.
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Priest Cake
Ingredients
Units
Scale
- 7 dl wheat flour
- 2 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
- 2 tsp vanilla sugar
- 4 dl sugar
- 3 eggs
- 2 dl vegetable oil
- 500 grams crushed pineapple with juice
- 1 dl finely chopped walnuts
- 2 dl shredded coconut
Cream cheese frosting
- 300 grams cream cheese (Philadelphia)
- 115 grams softened butter
- 1 tsp vanilla sugar
- 4 dl powdered sugar
- 1 dl chopped nuts
Instructions
- Preheat the oven to 175°C (350°F).
- Mix flour, baking soda, salt, and cinnamon in a bowl. Set aside.
- Whisk together sugar, eggs, vegetable oil, and vanilla sugar in another bowl until the mixture becomes fluffy. Gently fold in the flour mixture.
- Stir in the crushed pineapple along with its juice, chopped walnuts, and desiccated coconut.
- Mix on low speed until everything is well combined.
- Grease a 30×20 cm (12×8 inch) cake pan. You can use a bigger pan If you want. Pour the batter into the pan and bake for about 45 minutes or until the cake is fully baked. Allow the cake to cool completely.
- Prepare the glaze by whisking together the cream cheese, softened butter, and vanilla sugar until fluffy. Gradually add in the powdered sugar and continue whisking.
- Spread the glaze over the cooled cake and sprinkle with chopped nuts if desired.
- Category: Baking, Cake, desserts
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