sweet potato supprise cake
(1 rating)
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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 rating)
yield
10 -12
prep time
30 Min
cook time
45 Min
Ingredients For sweet potato supprise cake
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1 cvegetable oil , or coconut oil
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2 cgranulated sugar
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4 lgegg, separated, (7 eggs for cake & frosting)
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1 1/2 chot water
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1 tspvanilla extract
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1 cshredded sweet potatoes
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1 cchopped pecans, or walnuts
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1/4 tspsalt
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2 1/2 csifted cake flour
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1 Tbspbaking powder
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1 tspground cinnamon
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1 tspground nutmeg
- FOR THE FROSTING
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13 ozcan evaporated milk, (not sweetened condensed milk)
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1 csugar
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1 stickbutter
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1 tspvanilla extract
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3egg yolks
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1 1/2 ccoconut, flaked
How To Make sweet potato supprise cake
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1Preheat oven to 350 degrees. Grease & flour 3- 8", or 3-9" cake pans, & set aside
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2Cake: Combine oil, sugar, 4 egg yolks & hot water, just until combined.
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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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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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5Pour into prepared cake pans. cool cakes on wire rack, & frost middle & top of cake only.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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