Recipe

Sweet Potato Cake With Coconut Filling And Caramel Frosting Recipe

	Bluewaterandsand / All my dishes 1 year, 4 months ago I have no idea where I got this recipe but I have had it for a few years. This cake is wonderful! Prep:20m Cook:125m Servings:10	Bluewateran
	sweet potato cake with coconut filling and caramel frosting

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Ingredients

CAKE.....

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

Coconut Filling:

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

Caramel Frosting:

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

Directions

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.

Coconut Filling:

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