Sweet Potato Cake With Coconut Filling And Caramel Frosting Recipe

Name: Sweet Potato Cake With Coconut Filling And Caramel Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable cooking spray; All-purpose flour; 1 cup butter, softened; 3 cups sugar; 6 large eggs, separated; 1 1/2 cups mashed cooked sweet potatoes; 1 cup sour cream; 1 tablespoon baking powder; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon salt; 1 cup chopped pecans; 3 cups all-purpose flour

Servings: persons

vegetable cooking spray
All-purpose flour
1 cup butter, softened
3 cups sugar
6 large eggs, separated
1 1/2 cups mashed cooked sweet potatoes
1 cup sour cream
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup chopped pecans
3 cups all-purpose flour

1
Coat 3 (9-inch) cakepans with cooking spray; dust lightly with flour. Set aside.
2
Beat butter and sugar at medium-high speed with an electric mixer until fluffy. Add egg yolks, one at a time, beating until blended after each addition. Beat in mashed sweet potatoes and next 6 ingredients, adding each ingredient one at a time. Add pecans and 3 cups flour, beating just until blended.
3
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.
4
Bake at 350u00b0 for 25 minutes or until wooden pick inserted in center comes out clean. Cool cakes in pans on wire racks 10 minutes; remove and cool completely on wire racks.
5
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, and chill remaining Caramel Frosting 45 minutes. Pour another 1/2 cup Caramel Frosting on cake, spreading over top and sides. Chill cake and frosting 15 minutes. Repeat procedure with remaining frosting, 1/2 cup at a time. Store cake in refrigerator.

1920

kcal

Calories

Fat

248

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: vegetable cooking spray, All-purpose flour, 1 cup butter, softened, 3 cups sugar, and more.

Yes, Sweet Potato Cake With Coconut Filling And Caramel Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Cake With Coconut Filling And Caramel Frosting

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