Sweet Potato Pecan Coconut Cake
By
Pat Duran
@kitchenChatter
1
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--
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--
Rating:
★★★★★ 4 votes5
Comments:
Serves:
8-10 servings
Prep:
15 Min
Cook:
35 Min
Method:
Bake
Ingredients
- 3/4 c
- light brown sugar, packed
- 2/3 c
- vegetable oil
- 3/4 c
- sweet potato puree(one med. peeled,steamed,pureed)
- 1 large
- 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
- 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
CAKE:
GLAZE:
How to Make Sweet Potato Pecan Coconut Cake
- 1Heat oven to 350^ and spray an 8-inch cake pan with cooking spray.
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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. - 2In 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.
- 3Pour 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. - 4Glaze:
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. - 5While glaze is still is still sticky sprinkle on the coconut and pecans. Allow to set for one hour before serving.
