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sweet potato pecan coconut cake

(4 RATINGS)
259 Pinches 9 Photos
kitchenChatter avatar
Las Vegas, NV
Updated on Sep 15, 2012

This is a great cake to serve at Thanksgiving for a small family of group of friends. This cake is so moist and tender it almost melts in your mouth. This is a single layer cake that I came across awhile back that was posted by Kelly in Evil Shenanigans. Check out her blog: evilshenanigans,com--

prep time 15 Min
cook time 35 Min
method Bake
yield 8-10 servings

Ingredients

  • CAKE:
  • 3/4 cup light brown sugar, packed
  • 2/3 cup vegetable oil
  • 3/4 cup sweet potato puree(one med. peeled,steamed,pureed)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon allspice, ground
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup buttermilk
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • GLAZE:
  • 2 tablespoons butter, melted
  • 1 cup powdered sugar
  • 1 tablespoon bourbon or rum or water
  • 1/2 teaspoon bourbon vanilla extract
  • 2 to 4 tablespoons heavy cream, as needed
  • 1/2 cup toasted coconut, or not toasted
  • 1/4 cup toasted chopped pecans, or not toasted

How To Make sweet potato pecan coconut cake

  • Step 1
    Heat oven to 350^ and spray an 8-inch cake pan with cooking spray. --- In the bowl of a mixer fitted with the paddle attachment,cream together the brown sugar, oil and sweet potato puree until smooth and well blended. Add the egg and vanilla and beat until completely blended.
  • Step 2
    In a medium bowl whisk together flour,spices, baking powder , soda and salt. Alternately add the flour mixture and buttermilk into the sweet potato mixture in 3 additions, ending with the flour. Fold in the coconut and pecans.
  • Step 3
    Pour the batter into the pan and bake for 35 minutes or until the cake springs back when gently pressed in the center and the sides of the cake begin pulling away from the sides. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
  • Step 4
    Glaze: In a medium bowl whisk together all ingredients except the coconut and nuts. Using the cream as needed to make a glaze this is not to runny.
  • Step 5
    While glaze is still is still sticky sprinkle on the coconut and pecans. Allow to set for one hour before serving.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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