SWEET POTATO PECAN COCONUT CAKE

Sweet Potato Pecan Coconut Cake image

Provided by Pat Duran

Time 50m

Number Of Ingredients 23

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CAKE:
3/4 c light brown sugar, packed
2/3 c vegetable oil
3/4 c sweet potato puree(one med. peeled,steamed,pureed)
1 large egg
2 tsp vanilla extract
1 1/4 c all purpose flour
1/2 tsp ground cinnamon
1/4 tsp allspice, ground
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 c buttermilk
1 c sweetened shredded coconut
1/2 c chopped pecans
GLAZE:
2 Tbsp butter, melted
1 c powdered sugar
1 Tbsp bourbon or rum or water
1/2 tsp bourbon vanilla extract
2 to 4 Tbsp heavy cream, as needed
1/2 c toasted coconut, or not toasted
1/4 c toasted chopped pecans, or not toasted

Steps:

1. Heat oven to 350^ and spray an 8-inch cake pan with cooking spray. --- In the bowl of a mixer fitted with the paddle attachment,cream together the brown sugar, oil and sweet potato puree until smooth and well blended. Add the egg and vanilla and beat until completely blended.
2. In a medium bowl whisk together flour,spices, baking powder , soda and salt. Alternately add the flour mixture and buttermilk into the sweet potato mixture in 3 additions, ending with the flour. Fold in the coconut and pecans.
3. Pour the batter into the pan and bake for 35 minutes or until the cake springs back when gently pressed in the center and the sides of the cake begin pulling away from the sides. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
4. Glaze: In a medium bowl whisk together all ingredients except the coconut and nuts. Using the cream as needed to make a glaze this is not to runny.
5. While glaze is still is still sticky sprinkle on the coconut and pecans. Allow to set for one hour before serving.