Sweet Potato Cake With Coconut Pecan Cream Cheese Frosting Recipe

Name: Sweet Potato Cake With Coconut Pecan Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) can sweet potatoes in syrup; 1 (18 1/4 ounce) package plain spice cake mix; 3 large eggs; 1/3 cup vegetable oil; 1 teaspoon ground cinnamon; Coconut Pecan Cream Cheese Frosting; 1 (8 ounce) package cream cheese, softened; 1/2 cup butter, softened; 2 1/2 cups confectioners' sugar, sifted; 1 teaspoon vanilla extract; 1/2 cup frozen grated unsweetened coconut, thawed; 1/2 cup finely chopped pecans

Servings: persons

1 (16 ounce) can sweet potatoes in syrup
1 (18 1/4 ounce) package plain spice cake mix
3 large eggs
1/3 cup vegetable oil
1 teaspoon ground cinnamon
Coconut Pecan Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
1/2 cup frozen grated unsweetened coconut, thawed
1/2 cup finely chopped pecans

1
Preheat oven to 350. Grease and flour two 9 inch round cake pans.
2
Mash sweet potatoes with their heavy syrup in mixing bowl using fork or potato masher. Add cake mix, eggs, oil, and cinnamon. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping down sides again, if needed. The batter should look well combined and thickened. Divide batter between prepared pans. Place pans in oven.
3
Bake cakes until they spring back when lightly pressed with your finger and just start to pull away from edge of pan, 28-31 minutes. Remove pans from oven and place on wire racks to cool for 10 minutes. Run a dinner knife around edge of each layer and invert onto a wire rack. Cool to room temperature.
4
Meanwhile, prepare Coconut Pecan Cream Cheese Frosting:
5
Place cream cheese and butter in large mixing bowl. Blend with mixer on low speed until combined, 30 seconds. Stop machine. Add confectioners' sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add vanilla, then increase mixer speed to medium and blend the frosting until fluffy, 1 minute more. Fold in coconut and pecans.
6
Place one cake layer, right side up, on platter. Spread the top with frosting. Place second layer, right side up, on top of the first layer and frost top and sides of cake with clean, smooth strokes.

1179

kcal

Calories

Fat

135

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 12 ingredients. The key ingredients include: 1 (16 ounce) can sweet potatoes in syrup, 1 (18 1/4 ounce) package plain spice cake mix, 3 large eggs, 1/3 cup vegetable oil, and more.

Yes, Sweet Potato Cake With Coconut Pecan Cream Cheese 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 Pecan Cream Cheese Frosting

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