Sugar-Free Easy Preacher Cake

Sugar-Free Easy Preacher Cake brings together sweet pineapple, coconut, crunchy pecans, warm cinnamon, and a creamy sugar-free cream cheese topping. Almond flour and coconut flour create the cake base, while crushed pineapple adds moisture and fruity flavor without relying on added sugar.

This simple 9×13-inch cake works especially well for holidays, potlucks, family gatherings, or anytime you want a make-ahead dessert. Once baked and cooled, the cake gets covered with a smooth cream cheese and butter topping. A final sprinkle of toasted pecans and unsweetened coconut makes it even more inviting.

Sugar-Free Easy Preacher Cake also benefits from chilling. After an hour in the refrigerator, the topping becomes firmer, the cake slices more cleanly, and the pineapple, almond, coconut, and pecan flavors have time to settle together.

The first time I worked with a pineapple cake made from almond and coconut flours, I quickly noticed how important moisture was. Draining every last drop from the pineapple produced a drier cake, while leaving too much liquid made the center overly soft. The best result came from draining only the excess juice and leaving the fruit pleasantly moist. I also learned not to rush the frosting. Even slightly warm cake can soften a cream cheese topping almost immediately. Now I let the cake cool completely, frost it generously, and refrigerate it before cutting. That extra patience produces cleaner slices and a much better texture.

Preparing the Sugar-Free Cake Batter

Combine the Almond and Coconut Flours

Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan. You can also line the bottom with parchment paper for easier removal.

In a medium bowl, whisk together 2 cups almond flour, ½ cup coconut flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.

Mix thoroughly so the baking soda and cinnamon distribute evenly.

Coconut flour absorbs a significant amount of moisture, so measure it carefully. Avoid packing it firmly into the measuring cup.

Meanwhile, the almond flour provides richness and gives Sugar-Free Easy Preacher Cake a tender, nutty base that pairs naturally with pineapple, coconut, and pecans.

Mix the Eggs, Butter, and Sweetener

In a separate large bowl, whisk 3 large eggs until blended.

Add ½ cup melted butter, ½ cup granulated sugar-free sweetener, 1 teaspoon vanilla extract, and 1 teaspoon almond extract.

Whisk until the mixture looks smooth and evenly combined.

Next, drain the excess juice from 1 cup crushed pineapple. However, don’t squeeze the pineapple completely dry. Leaving some moisture in the fruit helps keep the cake tender.

Stir the pineapple into the wet ingredients.

Then add 1 cup unsweetened shredded coconut and ¾ cup chopped pecans.

The almond extract enhances the nutty flavors, while cinnamon adds subtle warmth without covering the tropical pineapple and coconut.

Mixing and Baking Sugar-Free Easy Preacher Cake

Combine the Wet and Dry Mixtures

Gradually add the dry ingredients to the pineapple mixture.

Use a spatula or sturdy spoon to fold everything together gently.

Stop mixing once you no longer see obvious pockets of dry flour.

Because coconut flour absorbs liquid quickly, the batter may appear thicker than conventional cake batter. That’s expected.

Avoid continuing to stir after everything becomes evenly combined. Excessive mixing can make the finished Sugar-Free Easy Preacher Cake feel heavier.

Spread the batter evenly in the prepared 9×13-inch baking pan.

Use a spatula to push it gently into the corners and smooth the surface so the cake bakes evenly.

Bake Until the Center Is Set

Place the pan in the preheated 350°F oven.

Bake for approximately 25 to 32 minutes.

Begin checking the cake near the lower end of that range. The surface should appear set, and a toothpick inserted near the center should come out clean or with only a few moist crumbs.

Avoid baking much longer than necessary because almond and coconut flour cakes can lose moisture when overbaked.

Remove the finished Sugar-Free Easy Preacher Cake from the oven.

Place the pan on a cooling rack and let the cake cool completely before adding the cream cheese topping.

This cooling step matters. A warm cake can soften the butter and cream cheese, causing the topping to melt instead of remaining thick and creamy.

Making the Cream Cheese Topping

Beat the Cream Cheese and Butter

Place 8 ounces softened cream cheese and ½ cup softened butter in a large mixing bowl.

Beat them together with an electric mixer until the mixture becomes smooth, creamy, and fluffy.

Starting with softened ingredients makes this step much easier.

Cold cream cheese can leave small lumps in the topping, while melted butter can make it overly loose.

Once the cream cheese and butter have combined, add ½ cup powdered sugar-free sweetener.

Continue beating until the sweetener becomes fully incorporated.

For the smoothest result, choose a finely powdered sweetener intended for frostings and desserts.

Add Vanilla and Almond Flavor

Add 1 teaspoon vanilla extract and ½ teaspoon almond extract.

Beat again until the Sugar-Free Easy Preacher Cake topping becomes silky and evenly flavored.

Taste a small amount and make sure the sweetness suits the sugar-free sweetener you’re using, since different products can vary in sweetness.

Once the cake has cooled completely, spread the cream cheese topping evenly across its surface.

Use an offset spatula or the back of a spoon to create a smooth layer.

For the optional garnish, sprinkle additional chopped pecans over the top.

Lightly toasted pecans provide an even deeper nutty flavor. You can also sprinkle a little unsweetened shredded coconut over the frosting.

Chilling and Serving Sugar-Free Easy Preacher Cake

Chill Before Cutting

Cover the finished cake and refrigerate it for at least 1 hour.

Chilling allows the cream cheese topping to firm and makes the cake easier to cut into clean portions.

It also gives the flavors time to settle together.

For 12 servings, cut the 9×13-inch Sugar-Free Easy Preacher Cake into 12 approximately equal pieces.

Use a sharp knife and wipe the blade between cuts if you want particularly clean slices.

Because the topping contains cream cheese and butter, keep the finished cake refrigerated rather than storing it at room temperature for long periods.

Store the Cake Properly

Cover leftovers well and refrigerate them for up to 5 days.

For the best texture, keep the cake chilled and remove individual servings shortly before you plan to eat them.

The refrigerator also helps the creamy topping maintain its structure.

If you’ve garnished the Sugar-Free Easy Preacher Cake with toasted pecans, you’ll get extra nutty flavor and a pleasant contrast between the creamy topping and crunchy nuts.

The combination of pineapple, coconut, pecans, cinnamon, almond extract, and cream cheese makes this cake especially suitable for a dessert table.

Although the recipe uses sugar-free sweeteners, remember that ingredients such as pineapple and dairy naturally contain some sugars.

Ingredients

For the cake:

• 2 cups almond flour
• ½ cup coconut flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 3 large eggs
• ½ cup butter, melted
• ½ cup granulated sugar-free sweetener
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup crushed pineapple in juice, no added sugar, excess liquid drained
• 1 cup unsweetened shredded coconut
• ¾ cup pecans, chopped

For the creamy topping:

• 8 ounces cream cheese, softened
• ½ cup butter, softened
• ½ cup powdered sugar-free sweetener
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

Optional garnish:

• ¼ cup chopped or toasted pecans
• 2 tablespoons unsweetened shredded coconut

Instructions

1. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan or line the bottom with parchment paper.
2. Whisk the almond flour, coconut flour, baking soda, cinnamon, and salt together in a medium bowl.
3. In a large bowl, whisk the eggs, melted butter, granulated sugar-free sweetener, vanilla extract, and almond extract until smooth.
4. Drain excess juice from the pineapple without squeezing it completely dry. Stir the pineapple, shredded coconut, and chopped pecans into the wet mixture.
5. Gradually fold the dry ingredients into the wet ingredients just until combined. Spread the batter evenly in the prepared pan.
6. Bake for 25 to 32 minutes, until the center sets and a toothpick inserted into the middle comes out clean or with a few moist crumbs. Cool completely.
7. Beat the softened cream cheese and butter until fluffy. Add the powdered sugar-free sweetener, vanilla, and almond extract, then beat until smooth.
8. Spread the cream cheese topping over the completely cooled Sugar-Free Easy Preacher Cake. Sprinkle with optional toasted pecans and unsweetened coconut.
9. Refrigerate for at least 1 hour before slicing. Serve chilled or let individual slices stand briefly before serving.

Frequently Asked Questions

Why does Sugar-Free Easy Preacher Cake use both almond flour and coconut flour?

The two flours provide different qualities. Almond flour adds richness and a tender texture, while coconut flour absorbs moisture from ingredients such as eggs, butter, and pineapple.

Should I completely drain the crushed pineapple?

Drain the excess liquid, but don’t squeeze the pineapple completely dry. Keeping some moisture in the fruit helps prevent the cake from becoming unnecessarily dry.

Can I frost the cake while it’s still warm?

Wait until the cake cools completely. Warm cake can soften or melt the cream cheese and butter topping, which makes it difficult to create an even layer.

Why should I refrigerate the cake before serving?

Chilling for at least 1 hour firms the cream cheese topping and makes the cake easier to cut. The resting time also allows the pineapple, coconut, pecan, vanilla, and almond flavors to blend.

How should I store Sugar-Free Easy Preacher Cake?

Cover the cake and store it in the refrigerator for up to 5 days. Because the topping contains cream cheese, refrigeration also helps maintain its best texture.

Conclusion

Sugar-Free Easy Preacher Cake combines a moist almond and coconut flour cake with pineapple, shredded coconut, crunchy pecans, cinnamon, and a creamy sugar-free topping.

The preparation stays straightforward. Mix the dry ingredients separately, combine the wet ingredients with pineapple and nuts, fold everything together, and bake until set.

After the cake cools, a fluffy cream cheese topping adds a rich finishing layer. Toasted pecans and unsweetened coconut can provide even more texture and flavor.

Most importantly, give Sugar-Free Easy Preacher Cake at least an hour in the refrigerator before serving. The topping firms beautifully, the cake becomes easier to slice, and the finished dessert makes an appealing choice for holidays, potlucks, or family gatherings.