Sweet Potato Cake With Coconut Pecan Frosting |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 15 |
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This cake is so moist and delectable. Great for the holiday season. Ingredients:
1 1/2 cups salad oil |
2 cups sugar |
4 eggs, separated |
4 tablespoons hot water |
2 1/3 cups cake flour |
3 teaspoons baking powder |
1/4 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1 1/2 cups grated raw sweet potatoes |
1 teaspoon vanilla |
1 cup evaporated milk |
1 cup sugar |
3 egg yolks, slightly beaten |
1/2 cup butter or 1/2 cup margarine |
1 teaspoon vanilla |
1 1/3 cups flaked coconut |
1 cup chopped pecans |
Directions:
1. For Cake:.
2. Combine oil and sugar in a large mixing bowl; beat until smooth.
3. Add egg yolks; beat well.
4. Stir in hot water.
5. Combine dry ingredients; blend into sugar mixture.
6. Stir in sweet potatoes and vanilla, blending thoroughly.
7. Beat egg whites until stiff; fold into batter.
8. Spoon mixture into 13x9 baking dish.
9. Bake at 350 degrees for approximately 30 to 40 minutes or until cake test done.
10. Remove from dish; cool on wire rack.
11. For Frosting:.
12. Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
13. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes.
14. Remove from heat.
15. Add coconut and pecans.
16. Cool until of spreading consistency, beating occasionally.
17. Makes 2 1/2 cups.
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