Sweet Potato Pecan Coconut Cake
INGREDIENTS
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For the cake:
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3/4 cup light brown sugar, packed
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3/4 cup canola oil
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3/4 cup sweet potato puree (I steamed 2 small sweet potatoes in the microwave 'til fork tender, cut them open, and mashed them up)
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1 egg
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2 teaspoons vanilla extract
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1 1/4 cup all-purpose flour
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1/2 teaspoon cinnamon
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1/4 teaspoon allspice
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1 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon kosher salt
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1/3 cup buttermilk
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1 cup sweetened shredded coconut
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1/2 cup chopped pecans
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For the glaze:
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2 tablespoons butter, melted and slightly cooled
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1 cup powdered sugar
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1 tablespoon bourbon
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1/2 teaspoon vanilla
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2-5 tablespoons heavy cream
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1/2 cup shredded coconut, toasted
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1/4 cup chopped pecans, toasted
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