Sweet Potato Cake With Coconut Filling And Caramel Frosting
From bluewaterandsand 15 years agoIngredients
- cake..... shopping list
- vegetable cooking spray shopping list
- all-purpose flour, for dusting pans shopping list
- 1 cup butter, softened shopping list
- 3 cups sugar shopping list
- 6 large eggs, separated shopping list
- 1 1/2 cups mashed cooked sweet potatoes shopping list
- 1 cup sour cream shopping list
- 1 tablespoon baking powder shopping list
- 1 teaspoon vanilla extract shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/2 teaspoon ground ginger shopping list
- 1/4 teaspoon salt shopping list
- 1 cup chopped pecans shopping list
- 3 cups all-purpose flour shopping list
- coconut Filling, recipe follows shopping list
- caramel frosting,recipe follows shopping list
- coconut Filling: shopping list
- 1/4 cup sugar shopping list
- 2 tablespoons cornstarch shopping list
- 1/8 teaspoon salt shopping list
- 1 cup milk shopping list
- 1 large egg, lightly beaten shopping list
- 1/2 cup frozen grated coconut, thawed shopping list
- 1 teaspoon vanilla extract shopping list
- caramel Frosting: shopping list
- 2 (3-ounce) packages cream cheese, cut into cubes and softened shopping list
- 3/4 cup whipping cream shopping list
- 2 1/4 cups sugar shopping list
- 2/3 cup water shopping list
- 9 tablespoons butter, cut into 1/2-inch cubes shopping list
How to make it
- 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
- 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.
- Yield: about 1 cup
- Caramel Frosting:
- 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.
- Yield: 3 cups
The Rating
Reviewed by 4 people-
I love the sounds of this cake, Teresa!
auntybea in Vernon loved it -
Sweet potato...coconut...caramel...three of my favorite things!
gardenladyzoe in Snyder loved it -
Mmmmmm I love sweet potatoes, coconut & caramel! YumMEEEE
jett2whit in Union City loved it
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