Preheat the oven to 350 degrees F.
Coat 3 (9-inch) cake pans with cooking spray; dust lightly with flour. Set aside.
Beat butter and sugar at medium-high speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating until blended after each addition. Beat in sweet potatoes and next 6 ingredients, adding each ingredient 1 at a time. Add pecans and 3 cups flour, beating just until blended.
Beat egg whites in a separate bowl at high speed with an electric mixer until stiff peaks form; fold into batter. Spoon batter evenly into prepared pans.
Bake for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove and cool completely on wire racks.
Spread Coconut Filling evenly between cake layers. Gradually pour
About 1/2 cup Caramel Frosting on top of cake, spreading over top
And sides with a small spatula. Place cake in refrigerator.
Chill remaining Caramel Frosting 45 minutes. Pour another 1/2 cup
Caramel Frosting on cake, spreading over top and sides.
Repeat procedure with remaining frosting, using 1/2 cup frosting at
A time and chilling every 15 minutes. Store cake in refrigerator.
Coconut Filling:
Combine first 3 ingredients in a heavy 2-quart saucepan; gradually
Stir in milk, and cook, stirring constantly, over medium heat 3 minutes
Or until thickened.
Stir about one-fourth of hot milk mixture gradually into egg; add egg
Mixture to remaining hot milk mixture, stirring constantly.
Return to a boil, and cook, stirring constantly, 1 minute or until
Thickened. Remove from heat; stir in coconut and vanilla.
Place heavy-duty plastic wrap directly on warm filling.
Cool completely; chill 1 hour.
Yield: about 1 cup
Caramel Frosting:
Whisk together cream cheese and cream in a small bowl until smooth.
Cook sugar and 2/3 cup water in a heavy 3 1/2-quart saucepan over
Medium-low heat, stirring constantly, 5 minutes or until sugar
Dissolves. Increase heat to high, and bring mixture to a boil without
Stirring. Using a pastry brush dipped in hot water, wash down any
Sugar crystals on sides of pan. Cook, without stirring, 10 minutes or
Just until syrup turns a deep amber color.
Whisk in butter gradually; gradually whisk in cream cheese mixture
Until smooth. Remove from heat; cool 10 minutes, whisking
Occasionally.
Yield: 3 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	999.37 Kcal (4184 kJ)
Calories from fat	519.02 Kcal
		% Daily Value*
Total Fat	57.67g	89%
Cholesterol	231.25mg	77%
Sodium	199.65mg	8%
Potassium	557.21mg	12%
Total Carbs	112.34g	37%
Sugars	69.51g	278%
Dietary Fiber	4g	16%
Protein	13.73g	27%
Vitamin C	4.2mg	7%
Vitamin A	0.6mg	21%
Iron	2.6mg	14%
Calcium	202.9mg	20%

Amount Per 100 g
Calories	315.87 Kcal (1322 kJ)
Calories from fat	164.05 Kcal
		% Daily Value*
Total Fat	18.23g	89%
Cholesterol	73.09mg	77%
Sodium	63.1mg	8%
Potassium	176.12mg	12%
Total Carbs	35.51g	37%
Sugars	21.97g	278%
Dietary Fiber	1.26g	16%
Protein	4.34g	27%
Vitamin C	1.3mg	7%
Vitamin A	0.2mg	21%
Iron	0.8mg	14%
Calcium	64.1mg	20%

* 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.

Tastes

salty
savory
bitter
sweet

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