Directions:
- Heat oven to 350°F.
- Beat together butter and sugar in mixing bowl until blended. Add eggs one at a time, beating well after each addition.
- Stir in sweet potatoes and vanilla
- . Combine flour, baking powder, baking soda, cinnamon and nutmeg in another bowl.
- Gradually add flour mixture to creamed mixture, beating well after each addition. Stir in pecans and coconut.
- Spray 9-inch Bundt pan with nonstick cooking spray. Pour in batter.
- Bake in 350°F oven 45 to 50 minutes or until wooden pick inserted into center of cake comes out clean.
- Cool in pan 10 minutes; invert cake onto serving platter.
- Dust cake with confectioners' sugar or drizzle with glaze, as desired.
- Glaze (optional): In small bowl mix together 1 cup confectioners' sugar, 2 tablespoons milk and 1/2 teaspoon almond extract. Drizzle over cooled cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.75 Kcal (882 kJ) | ||
| Calories from fat | 112.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.53g | 19% | |
|---|---|---|---|
| Cholesterol | 38.5mg | 13% | |
| Sodium | 89.79mg | 4% | |
| Potassium | 109.94mg | 2% | |
| Total Carbs | 22.29g | 7% | |
| Sugars | 8.02g | 32% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 3.31g | 7% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 29.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 420.75 Kcal (1762 kJ) | ||
| Calories from fat | 225.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.02g | 19% | |
|---|---|---|---|
| Cholesterol | 76.87mg | 13% | |
| Sodium | 179.25mg | 4% | |
| Potassium | 219.5mg | 2% | |
| Total Carbs | 44.49g | 7% | |
| Sugars | 16.01g | 32% | |
| Dietary Fiber | 2.78g | 6% | |
| Protein | 6.62g | 7% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.2mg | 4% | |
| Iron | 1.2mg | 3% | |
| Calcium | 59.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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