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

Reviews & Comments 4

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    " It was excellent "
    jett2whit ate it and said...
    Mmmmmm I love sweet potatoes, coconut & caramel! YumMEEEE
    Was this review helpful? Yes Flag
  • dgillty1 12 years ago
    That cake sounds very tasty. I love everything in it.
    Was this review helpful? Yes Flag
    " It was excellent "
    gardenladyzoe ate it and said...
    Sweet potato...coconut...caramel...three of my favorite things!
    Was this review helpful? Yes Flag
    " It was excellent "
    auntybea ate it and said...
    I love the sounds of this cake, Teresa!
    Was this review helpful? Yes Flag

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