Sweet Potato Cake With Coconut Pecan Frosting Recipe

Name: Sweet Potato Cake With Coconut Pecan Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Cake; 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; For Frosting; 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

Servings: persons

For Cake
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
For Frosting
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

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.

2401

kcal

Calories

153

Fat

233

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 20 ingredients. The key ingredients include: For Cake, 1 1/2 cups salad oil, 2 cups sugar, 4 eggs, separated, and more.

Yes, Sweet Potato Cake With Coconut Pecan 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 Frosting

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