sweet potato pecan coconut cake

★★★★★ 4 Reviews
kitchenChatter avatar
By Pat Duran
from Las Vegas, NV

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--

★★★★★ 4 Reviews
serves 8-10 servings
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For sweet potato pecan coconut cake

  • CAKE:
  • 3/4 c
    light brown sugar, packed
  • 2/3 c
    vegetable oil
  • 3/4 c
    sweet potato puree(one med. peeled,steamed,pureed)
  • 1 lg
    egg
  • 2 tsp
    vanilla extract
  • 1 1/4 c
    all purpose flour
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    allspice, ground
  • 1 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1/3 c
    buttermilk
  • 1 c
    sweetened shredded coconut
  • 1/2 c
    chopped pecans
  • GLAZE:
  • 2 Tbsp
    butter, melted
  • 1 c
    powdered sugar
  • 1 Tbsp
    bourbon or rum or water
  • 1/2 tsp
    bourbon vanilla extract
  • 2 to 4 Tbsp
    heavy cream, as needed
  • 1/2 c
    toasted coconut, or not toasted
  • 1/4 c
    toasted chopped pecans, or not toasted
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How To Make sweet potato pecan coconut cake

  • 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.
  • 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.
  • 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.
  • 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.
  • 5
    While glaze is still is still sticky sprinkle on the coconut and pecans. Allow to set for one hour before serving.
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