Best Sweet Potato Coconut Cake Recipes

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SWEET POTATO CAKE WITH COCONUT FILLING AND CARAMEL FROSTING



Sweet Potato Cake with Coconut Filling and Caramel Frosting image

Provided by Food Network

Categories     dessert

Time 3h15m

Yield 12 servings

Number Of Ingredients 28

Vegetable cooking spray
All-purpose flour, for dusting pans
1 cup butter, softened
3 cups sugar
6 large eggs, separated
1 1/2 cups mashed cooked sweet potatoes
1 cup sour cream
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup chopped pecans
3 cups all-purpose flour
Coconut Filling, recipe follows
Caramel Frosting, recipe follows
1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1/2 cup frozen grated coconut, thawed
1 teaspoon vanilla extract
2 (3-ounce) packages cream cheese, cut into cubes and softened
3/4 cup whipping cream
2 1/4 cups sugar
2/3 cup water
9 tablespoons butter, cut into 1/2-inch cubes

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.

SWEET POTATO CAKE WITH COCONUT PECAN CREAM CHEESE FROSTING



Sweet Potato Cake With Coconut Pecan Cream Cheese Frosting image

Doesn't this just sounds wonderful?!?! Turns a cake mix into something absolutely delicious! This is from "The Cake Mix Doctor" By Ann Byrn.

Provided by Courtly

Categories     Dessert

Time 56m

Yield 16 serving(s)

Number Of Ingredients 11

1 (16 ounce) can sweet potatoes in syrup
1 (18 1/4 ounce) package plain spice cake mix
3 large eggs
1/3 cup vegetable oil
1 teaspoon ground cinnamon
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
1/2 cup frozen grated unsweetened coconut, thawed
1/2 cup finely chopped pecans

Steps:

  • Preheat oven to 350. Grease and flour two 9 inch round cake pans.
  • Mash sweet potatoes with their heavy syrup in mixing bowl using fork or potato masher. Add cake mix, eggs, oil, and cinnamon. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping down sides again, if needed. The batter should look well combined and thickened. Divide batter between prepared pans. Place pans in oven.
  • Bake cakes until they spring back when lightly pressed with your finger and just start to pull away from edge of pan, 28-31 minutes. Remove pans from oven and place on wire racks to cool for 10 minutes. Run a dinner knife around edge of each layer and invert onto a wire rack. Cool to room temperature.
  • Meanwhile, prepare Coconut Pecan Cream Cheese Frosting:.
  • Place cream cheese and butter in large mixing bowl. Blend with mixer on low speed until combined, 30 seconds. Stop machine. Add confectioners' sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add vanilla, then increase mixer speed to medium and blend the frosting until fluffy, 1 minute more. Fold in coconut and pecans.
  • Place one cake layer, right side up, on platter. Spread the top with frosting. Place second layer, right side up, on top of the first layer and frost top and sides of cake with clean, smooth strokes.

Nutrition Facts : Calories 470.5, Fat 27.8, SaturatedFat 13, Cholesterol 70.5, Sodium 322.3, Carbohydrate 52.7, Fiber 3, Sugar 35.9, Protein 4.9

SWEET POTATO PECAN COCONUT CAKE



Sweet Potato Pecan Coconut Cake image

This is a great cake to serve at Thanksgiving for a small family of group of friends. This cake is so moist and tender it almost melts in your mouth. This is a single layer cake that I came across awhile back that was posted by Kelly in Evil Shenanigans. Check out her blog: evilshenanigans,com--

Provided by Pat Duran

Categories     Other Breakfast

Time 50m

Number Of Ingredients 23

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.

SWEET POTATO CAKE WITH COCONUT PECAN FROSTING



Sweet Potato Cake With Coconut Pecan Frosting image

Make and share this Sweet Potato Cake With Coconut Pecan Frosting recipe from Food.com.

Provided by gwynn

Categories     Dessert

Time 1h5m

Yield 15 serving(s)

Number Of Ingredients 18

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
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

Steps:

  • For Cake:.
  • Combine oil and sugar in a large mixing bowl; beat until smooth.
  • Add egg yolks; beat well.
  • Stir in hot water.
  • Combine dry ingredients; blend into sugar mixture.
  • Stir in sweet potatoes and vanilla, blending thoroughly.
  • Beat egg whites until stiff; fold into batter.
  • Spoon mixture into 13x9 baking dish.
  • Bake at 350 degrees for approximately 30 to 40 minutes or until cake test done.
  • Remove from dish; cool on wire rack.
  • For Frosting:.
  • Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
  • Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes.
  • Remove from heat.
  • Add coconut and pecans.
  • Cool until of spreading consistency, beating occasionally.
  • Makes 2 1/2 cups.

Nutrition Facts : Calories 625.2, Fat 38.7, SaturatedFat 10.7, Cholesterol 115.3, Sodium 218.1, Carbohydrate 65.8, Fiber 1.9, Sugar 44, Protein 6.2

SWEET POTATO CAKE WITH COCONUT FROSTING



Sweet Potato Cake with Coconut Frosting image

Provided by Sandra Lee

Categories     dessert

Time 1h35m

Yield 10 servings

Number Of Ingredients 11

Butter flavored cooking spray (recommended: Mazola Pure)
1 (18.25-ounce) box spice cake mix
2 cups leftover mashed candied sweet potatoes or yams
3 eggs
1 teaspoon coconut extract
1 1/4 cups evaporated milk
1/4 cup vegetable oil
2 (12-ounce) cans whipped cream cheese frosting
1 1/2 teaspoons rum extract
3/4 cup leftover cranberry sauce, drained if necessary
2 1/2 cups shredded coconut

Steps:

  • Preheat oven to 350 degrees F. Lightly spray 2 (8 or 9-inch) round cake pans with butter flavored cooking spray; set aside.
  • In a large mixing bowl, combine cake mix, mashed sweet potatoes, eggs, coconut extract, evaporated milk, and oil. Use an electric mixer to beat on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed.
  • Divide batter between prepared cake pans. Bake in preheated oven for 45 to 55 minutes or until a toothpick inserted in middle of cakes comes out clean. Let cakes cool in pan for 10 minutes. Invert onto a wire cooling rack to cool completely.
  • In a medium mixing bowl, combine frosting and rum extract; set aside.
  • Place 1 of the cooled cake layers on serving plate. Cut a triangle from the bottom corner of a small zip-top bag. Spoon 1/4 cup of frosting into bag and secure top with 1 hand. Use other hand to guide bag and squeeze a thick border of frosting around the edge of the cake layer. Spoon cranberry sauce in the center of frosting border.
  • Carefully place the other cake layer on top. Frost cake with remaining frosting. Sprinkle with coconut and gently pat to adhere to frosting. Slice and serve.

SWEET POTATO-COCONUT CAKE



Sweet Potato-coconut Cake image

Not sure where this recipe originated, as I found it clipped from what appears to be a magazine. I haven't found a recipe quite like this one. I have not made it yet, however, I wish to make it soon. *Note* in the recipe where fresh coconut is needed, bagged unsweetened shredded coconut can be substituted I guessed on the prep time. The recipe seems a bit involved.

Provided by Jamie Lynne

Categories     Dessert

Time 1h25m

Yield 1 cake

Number Of Ingredients 18

1 cup butter
2 cups sugar
1 teaspoon vanilla
3 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup milk
1/2 cup buttermilk
1/2 cup fresh coconut, grated
1/2 cup roasted sweet potato, pureed
6 large egg whites
1 1/2 cups sugar
1/2 cup water
2 large egg whites
1 teaspoon vanilla
1/4 teaspoon salt
1 tablespoon light corn syrup
2 cups grated fresh coconut

Steps:

  • Cream butter and sugar until light and fluffy Add vanilla and mix well.
  • Sift together flour, baking powder, and salt Combine milk and buttermilk With mixer running, add flour and liquid to the butter mixture alternately in thirds, scraping down the sides of the bowl after each addition Add the 1/2 cup coconut and sweet potato and mix well.
  • Using a clean bowl and clean beaters or whisk, whip egg whites until stiff but not dry Fold into cake batter using over-under motion. Pour batter evenly into two greased 9-inch cake pans.
  • Bake in a preheated 350-degree oven for 25 minutes or until springy to the touch Turn cakes out onto cooling rack and allow to cool at room temperature.
  • Frosting.
  • Whisk sugar and water together, dissolving sugar completely Place on high heat and allow to come to rapid boil.
  • While water is boiling, whip egg whites on high speed When egg whites are stiff but not dry, add vanilla and sal. Remove boiling sugar water from heat and pour into egg whites in a slow, thin steam Continue whipping until mixture reaches room temperature This will take 8-10 minutes Add corn syrup and continue whiping on high speed until icing reaches spreading consistency.
  • When cake layers reach room temperature, frost and assemble cake. Sprinkle ouside of frosted cake with coconut, covering it completely.

Nutrition Facts : Calories 6947.4, Fat 260.7, SaturatedFat 180, Cholesterol 510, Sodium 6031.8, Carbohydrate 1099.3, Fiber 27, Sugar 730.7, Protein 80.2

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