Sweet Potato Cake with Coconut Pecan Cream Cheese Frosting
1 can (16 oz) sweet potatoes in heavy syrup
1 package (18.25 oz) plain spice cake mix
3 large eggs
1/3 cup vegetable oil (canola,corn,soybean, or sunflower)
1 teaspoon ground cinnamon
Place a baking rack in the center of the oven and preheat to 350F. Generously grease (with vegetable shortening) two 9-inch round cake pans, and dust with flour.
Mash the sweet potatoes with the syrup in a large mixing bowl. Add the cake mix, eggs, oil, and cinnamon. Blend with a mixer on low speed for 1 minute. Scrape down the sides of the bowl. Beat mixture at medium speed for 2 to 3 minutes. Divide the batter between the two pans, and Bake about 28 to 31 minutes.
Cool for at least 10 minutes, before inverting and turning right side up on a cooling rack. Cool to Room temperature.
Frosting
1 package (8 oz) cream cheese (at room temperature)
8 tablespoons (1 stick) butter (also at room temp)
2 1/2 cups powdered sugar (sifted)
1 teaspoon vanilla extract
1/2 cup unsweetened grated coconut
1/2 cup finely chopped pecans
Place cream cheese and butter in a large mixing bowl. Blend with a electric mixer on low speed until combined. Add sugar a little bit at a time with the mixer on low until the sugar is well incorporated. Add vanilla and increase mixer speed to medium and blend until fluffy.
Fold in the coconut and the pecans.
(As taken from my favorite cake recipe book, The Cake Mix Doctor by Anne Byrn, pg. 114)
1 can (16 oz) sweet potatoes in heavy syrup
1 package (18.25 oz) plain spice cake mix
3 large eggs
1/3 cup vegetable oil (canola,corn,soybean, or sunflower)
1 teaspoon ground cinnamon
Place a baking rack in the center of the oven and preheat to 350F. Generously grease (with vegetable shortening) two 9-inch round cake pans, and dust with flour.
Mash the sweet potatoes with the syrup in a large mixing bowl. Add the cake mix, eggs, oil, and cinnamon. Blend with a mixer on low speed for 1 minute. Scrape down the sides of the bowl. Beat mixture at medium speed for 2 to 3 minutes. Divide the batter between the two pans, and Bake about 28 to 31 minutes.
Cool for at least 10 minutes, before inverting and turning right side up on a cooling rack. Cool to Room temperature.
Frosting
1 package (8 oz) cream cheese (at room temperature)
8 tablespoons (1 stick) butter (also at room temp)
2 1/2 cups powdered sugar (sifted)
1 teaspoon vanilla extract
1/2 cup unsweetened grated coconut
1/2 cup finely chopped pecans
Place cream cheese and butter in a large mixing bowl. Blend with a electric mixer on low speed until combined. Add sugar a little bit at a time with the mixer on low until the sugar is well incorporated. Add vanilla and increase mixer speed to medium and blend until fluffy.
Fold in the coconut and the pecans.
(As taken from my favorite cake recipe book, The Cake Mix Doctor by Anne Byrn, pg. 114)
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