Sweet Potato Cake

Bryson Hatfield


This is a very delicious, fall like cake.

Very moist and the coconut icing really gives it texture and flavor.....


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★★★★★ 1 vote


1-1/2 c
cooking oil
2 c
4 large
eggs, separated
2-1/2 c
all-purpose flour
1/4 tsp
1 tsp
3 Tbsp
baking powder
1 tsp
4 Tbsp
hot water
1-1/2 c
sweet potatoes, raw and grated
1 tsp
vanilla flavoring


1Combine oil and sugar and beat until smooth. Add egg yolks and beat well. Add hot water, then dry ingredients, which have been sifted together. Stir in potatoes, pecans and vanilla. Beat egg whites until stiff and fold into mixture.

2Bake in 3 greased and floured 8 inch cake pans for 25-30 minutes at 350 degrees. Cool and frost.

3Combined 1 large can EVAPORATED milk, 3 egg yolks, 1 cup sugar and 1 stick margarine in saucepan. Cook over medium heat, stirring constantly, about 12 minutes, or until thick.

Remove from heat and add 1 teaspoon vanilla flavoring and 1-1/3 cups flaked coconut. Beat until cool with mixer and spread between layers and top of cake.

About this Recipe

Course/Dish: Cakes