SWEET POTATO SUPPRISE CAKE

Sweet Potato Supprise Cake image

Provided by Bobbie Murphy @countrycooking

Categories Cakes

Number Of Ingredients 19

1 cup(s) vegetable oil , or coconut oil
2 cup(s) granulated sugar
4 large egg, separated, (7 eggs for cake & frosting)
1 1/2 cup(s) hot water
1 teaspoon(s) vanilla extract
1 cup(s) shredded sweet potatoes
1 cup(s) chopped pecans, or walnuts
1/4 teaspoon(s) salt
2 1/2 cup(s) sifted cake flour
1 tablespoon(s) baking powder
1 teaspoon(s) ground cinnamon
1 teaspoon(s) ground nutmeg
FOR THE FROSTING
13 ounce(s) can evaporated milk, (not sweetened condensed milk)
1 cup(s) sugar
1 stick(s) butter
1 teaspoon(s) vanilla extract
3 - egg yolks
1 1/2 cup(s) coconut, flaked

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.