↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
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 tbsp baking powder
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1 cup chopped pecans
3 cups all-purpose flour
Coconut Filling, recipe follows
Caramel Frosting, recipe follows
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:
1/4 cup sugar
2 tbsp cornstarch
1/8 tsp salt
1 cup milk
1 large egg, lightly beaten
1/2 cup frozen grated coconut, thawed
1 tsp vanilla extract
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:
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 tbsp butter, cut into 1/2-inch cubes
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.
view more member recipes
SWEET POTATO CAKE WITH COCONUT FILLING AND CARAMEL FROSTING
Category: Cakes
Prep Time: Cook Time: Total Time:
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 tbsp baking powder
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1 cup chopped pecans
3 cups all-purpose flour
Coconut Filling, recipe follows
Caramel Frosting, recipe follows
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:
1/4 cup sugar
2 tbsp cornstarch
1/8 tsp salt
1 cup milk
1 large egg, lightly beaten
1/2 cup frozen grated coconut, thawed
1 tsp vanilla extract
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:
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 tbsp butter, cut into 1/2-inch cubes
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Toasted Coconut Cake With Coconut Filling And Coconut Buttercream
by sgre52160
For the Toasted Coconut: 2 cups sweetened flaked coconut For the Coconut Simple Syrup: 1 1/2 cups water 1 tbsp sugar 3/4 cup sweetened flaked coconut For the Coconut Custard: 3/4 cup w
by sgre52160
For the Toasted Coconut: 2 cups sweetened flaked coconut For the Coconut Simple Syrup: 1 1/2 cups water 1 tbsp sugar 3/4 cup sweetened flaked coconut For the Coconut Custard: 3/4 cup w
Sweet Potato Layer Cake With Orange Cream Frosting
by sgre52160
For the Cake: 2 lbs tan-skinned sweet potatoes (about 3 medium) 3 cups cake flour 2 tsp baking soda, baking powder and ground cinnamon 1 tsp ground ginger 1/2 tsp salt 1/4 tsp ground cloves 1 c
by sgre52160
For the Cake: 2 lbs tan-skinned sweet potatoes (about 3 medium) 3 cups cake flour 2 tsp baking soda, baking powder and ground cinnamon 1 tsp ground ginger 1/2 tsp salt 1/4 tsp ground cloves 1 c
Sweet Potato Pecan Filling
by kathiecooks
1 cup cooked sweet potato 1/4 cup light brown sugar packed 2 tbsp sugar 1 egg beaten 1 tbsp heavy cream 1 tbsp butter softened 1 tbsp vanilla 1/4 tsp salt 1/4 tsp ci
by kathiecooks
1 cup cooked sweet potato 1/4 cup light brown sugar packed 2 tbsp sugar 1 egg beaten 1 tbsp heavy cream 1 tbsp butter softened 1 tbsp vanilla 1/4 tsp salt 1/4 tsp ci
Coconut-cream Cake With Lemon-and-lime Filling
by sgre52160
Cake 2 1/2 c. sifted (sift before measuring) all-purpose flour 2 1/2 tsp. baking powder 1/2 tsp. salt 1 c. butter, softened 2 c. sugar 4 eggs 1 c. milk 1 tsp. vanilla extract Filling 1 c
by sgre52160
Cake 2 1/2 c. sifted (sift before measuring) all-purpose flour 2 1/2 tsp. baking powder 1/2 tsp. salt 1 c. butter, softened 2 c. sugar 4 eggs 1 c. milk 1 tsp. vanilla extract Filling 1 c
Devil's Food Cake With Orange Buttercream Filling And Milk Chocolate Frosting
by suemunzlinger
Cake: 2 1/4 cups all-purpose flour 1/2 cup cocoa 1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup shortening 1 3/4 cups sugar, divided 1 teaspoon vanilla 1 tablespoon Grand Marn
by suemunzlinger
Cake: 2 1/4 cups all-purpose flour 1/2 cup cocoa 1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup shortening 1 3/4 cups sugar, divided 1 teaspoon vanilla 1 tablespoon Grand Marn
view more member recipes
related CDKitchen recipes
Caramel Spice Crawlin' Cake (Icing In The Cake)
7-Up Layer Cake With Coconut Pineapple Frosting
Easter Coconut Cream Cake
Bacardi Pina Colada Cake
Peanut Butter-Coconut Broiled Frosting
Orange Dreamsicle Layer Cake
Decorators Buttercream Frosting That Tastes Good
Coconut Cream Cheese Frosting
B.B. King's German Chocolate Cake
Mashed Potato Candy With Coconut And Chocolate
Recipe Quick Jump