sweet potato supprise cake

★★★★★ 1 Review
countrycooking avatar
By Bobbie Murphy
from Logan, WV

My husband and the whole family loves this cake. It's a little like a carrot cake, but it's made with shredded sweet potatoes, & it has a homemade coconut pecan frosting. A great combination!

★★★★★ 1 Review
serves 10-12
prep time 30 Min
cook time 45 Min

Ingredients For sweet potato supprise cake

  • 1 c
    vegetable oil , or coconut oil
  • 2 c
    granulated sugar
  • 4 lg
    egg, separated, (7 eggs for cake & frosting)
  • 1 1/2 c
    hot water
  • 1 tsp
    vanilla extract
  • 1 c
    shredded sweet potatoes
  • 1 c
    chopped pecans, or walnuts
  • 1/4 tsp
    salt
  • 2 1/2 c
    sifted cake flour
  • 1 Tbsp
    baking powder
  • 1 tsp
    ground cinnamon
  • 1 tsp
    ground nutmeg
  • FOR THE FROSTING
  • 13 oz
    can evaporated milk, (not sweetened condensed milk)
  • 1 c
    sugar
  • 1 stick
    butter
  • 1 tsp
    vanilla extract
  • 3
    egg yolks
  • 1 1/2 c
    coconut, flaked

How To Make sweet potato supprise cake

  • 1
    Preheat oven to 350 degrees. Grease & flour 3- 8", or 3-9" cake pans, & set aside
  • 2
    Cake: Combine oil, sugar, 4 egg yolks & hot water, just until combined.
  • 3
    In another bowl combine dry ingredients, and add to oil mixture. Mix just until moistened. Stir in sweet potatoes, nuts & vanilla.
  • 4
    In another bowl, beat 4 egg whites until stiff, but not dry. Fold in batter, & try not to deflate the egg whites.
  • 5
    Pour into prepared cake pans. cool cakes on wire rack, & frost middle & top of cake only.
  • 6
    Creamy Coconut Frosting: Combine all ingredients for frosting, except coconut, in a deep pot, or ( dutch oven). Cook on medium heat, about 12 minutes, stirring constantly, until thick. Remove from heat, & stir in coconut, and cool. Frost middle & top of cake.

Categories & Tags for Sweet Potato Supprise Cake:

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