SWEET POTATO CAKE WITH COCONUT FILLING AND CARAMEL FROSTING

Steps:

• Preheat the oven to 350 degrees F.
• Coat 3 (9-inch) cake pans with cooking spray; dust lightly with flour. Set aside.
• Beat butter and sugar at medium-high speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating until blended after each addition. Beat in sweet potatoes and next 6 ingredients, adding each ingredient 1 at a time. Add pecans and 3 cups flour, beating just until blended.
• 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.
• Bake for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove and cool completely on wire racks.
• 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. Chill remaining Caramel Frosting 45 minutes. Pour another 1/2 cup Caramel Frosting on cake, spreading over top and sides. Repeat procedure with remaining frosting, using 1/2 cup frosting at a time and chilling every 15 minutes. Store cake in refrigerator.
• Combine first 3 ingredients in a heavy 2-quart saucepan; gradually stir in milk, and cook, stirring constantly, over medium heat 3 minutes or until thickened.
• Stir about one-fourth of hot milk mixture gradually into egg; add egg mixture to remaining hot milk mixture, stirring constantly. Return to a boil, and cook, stirring constantly, 1 minute or until thickened. Remove from heat; stir in coconut and vanilla. Place heavy-duty plastic wrap directly on warm filling. Cool completely; chill 1 hour.
• Whisk together cream cheese and cream in a small bowl until smooth.
• Cook sugar and 2/3 cup water in a heavy 3 1/2-quart saucepan over medium-low heat, stirring constantly, 5 minutes or until sugar dissolves. Increase heat to high, and bring mixture to a boil without stirring. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Cook, without stirring, 10 minutes or just until syrup turns a deep amber color.
• Whisk in butter gradually; gradually whisk in cream cheese mixture until smooth. Remove from heat; cool 10 minutes, whisking occasionally.