SWEET POTATO SUPPRISE CAKE
My husband and the whole family loves this cake. It's a little like a carrot cake, but it's made with shredded sweet potatoes, & it has a homemade coconut pecan frosting. A great combination!
Provided by Bobbie Murphy @countrycooking
Categories Cakes
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees. Grease & flour 3- 8", or 3-9" cake pans, & set aside
- Cake: Combine oil, sugar, 4 egg yolks & hot water, just until combined.
- In another bowl combine dry ingredients, and add to oil mixture. Mix just until moistened. Stir in sweet potatoes, nuts & vanilla.
- In another bowl, beat 4 egg whites until stiff, but not dry. Fold in batter, & try not to deflate the egg whites.
- Pour into prepared cake pans. cool cakes on wire rack, & frost middle & top of cake only.
- Creamy Coconut Frosting: Combine all ingredients for frosting, except coconut, in a deep pot, or ( dutch oven). Cook on medium heat, about 12 minutes, stirring constantly, until thick. Remove from heat, & stir in coconut, and cool. Frost middle & top of cake.
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