sweet potato supprise cake
(1 RATING)
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!
No Image
prep time
30 Min
cook time
45 Min
method
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yield
10-12 serving(s)
Ingredients
- 1 cup vegetable oil , or coconut oil
- 2 cups granulated sugar
- 4 large egg, separated, (7 eggs for cake & frosting)
- 1 1/2 cups hot water
- 1 teaspoon vanilla extract
- 1 cup shredded sweet potatoes
- 1 cup chopped pecans, or walnuts
- 1/4 teaspoon salt
- 2 1/2 cups sifted cake flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- FOR THE FROSTING
- 13 ounces can evaporated milk, (not sweetened condensed milk)
- 1 cup sugar
- 1 stick butter
- 1 teaspoon vanilla extract
- 3 - egg yolks
- 1 1/2 cups coconut, flaked
How To Make sweet potato supprise cake
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Step 1Preheat oven to 350 degrees. Grease & flour 3- 8", or 3-9" cake pans, & set aside
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Step 2Cake: Combine oil, sugar, 4 egg yolks & hot water, just until combined.
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Step 3In another bowl combine dry ingredients, and add to oil mixture. Mix just until moistened. Stir in sweet potatoes, nuts & vanilla.
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Step 4In another bowl, beat 4 egg whites until stiff, but not dry. Fold in batter, & try not to deflate the egg whites.
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Step 5Pour into prepared cake pans. cool cakes on wire rack, & frost middle & top of cake only.
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Step 6Creamy 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.
- 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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