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