Sweet Potato Cake with Coconut Frosting Recipe

Name: Sweet Potato Cake with Coconut Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter flavored cooking spray (recommended: Mazola Pure); 1 (18.25-ounce) box spice cake mix; 2 cups leftover mashed candied sweet potatoes or yams; 3 eggs; 1 teaspoon coconut extract; 1 1/4 cups evaporated milk; 1/4 cup vegetable oil; 2 (12-ounce) cans whipped cream cheese frosting; 1 1/2 teaspoons rum extract; 3/4 cup leftover cranberry sauce, drained if necessary; 2 1/2 cups shredded coconut

Servings: persons

Butter flavored cooking spray (recommended: Mazola Pure)
1 (18.25-ounce) box spice cake mix
2 cups leftover mashed candied sweet potatoes or yams
3 eggs
1 teaspoon coconut extract
1 1/4 cups evaporated milk
1/4 cup vegetable oil
2 (12-ounce) cans whipped cream cheese frosting
1 1/2 teaspoons rum extract
3/4 cup leftover cranberry sauce, drained if necessary
2 1/2 cups shredded coconut

1
Preheat oven to 350 degrees F. Lightly spray 2 (8 or 9-inch) round cake pans with butter flavored cooking spray; set aside.
2
In a large mixing bowl, combine cake mix, mashed sweet potatoes, eggs, coconut extract, evaporated milk, and oil.
3
Use an electric mixer to beat on low speed for 30 seconds.
4
Scrape down sides of bowl and beat for 2 minutes on medium speed.
5
Divide batter between prepared cake pans.
6
Bake in preheated oven for 45 to 55 minutes or until a toothpick inserted in middle of cakes comes out clean.
7
Let cakes cool in pan for 10 minutes.
8
Invert onto a wire cooling rack to cool completely.
9
In a medium mixing bowl, combine frosting and rum extract; set aside.
10
Place 1 of the cooled cake layers on serving plate.
11
Cut a triangle from the bottom corner of a small zip-top bag.
12
Spoon 1/4 cup of frosting into bag and secure top with 1 hand.
13
Use other hand to guide bag and squeeze a thick border of frosting around the edge of the cake layer.
14
Spoon cranberry sauce in the center of frosting border.
15
Carefully place the other cake layer on top.
16
Frost cake with remaining frosting.
17
Sprinkle with coconut and gently pat to adhere to frosting.
18
Slice and serve.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: Butter flavored cooking spray (recommended: Mazola Pure), 1 (18.25-ounce) box spice cake mix, 2 cups leftover mashed candied sweet potatoes or yams, 3 eggs, and more.

Yes, Sweet Potato Cake with Coconut 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.

That's it — enjoy your meal!

Sweet Potato Cake with Coconut Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions