Sweet Potato Coconut Cake Recipes

SWEET POTATO CAKE WITH COCONUT FROSTING

Steps:

• Preheat oven to 350 degrees F. Lightly spray 2 (8 or 9-inch) round cake pans with butter flavored cooking spray; set aside.
• In a large mixing bowl, combine cake mix, mashed sweet potatoes, eggs, coconut extract, evaporated milk, and oil. Use an electric mixer to beat on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed.
• Divide batter between prepared cake pans. Bake in preheated oven for 45 to 55 minutes or until a toothpick inserted in middle of cakes comes out clean. Let cakes cool in pan for 10 minutes. Invert onto a wire cooling rack to cool completely.
• In a medium mixing bowl, combine frosting and rum extract; set aside.
• Place 1 of the cooled cake layers on serving plate. Cut a triangle from the bottom corner of a small zip-top bag. Spoon 1/4 cup of frosting into bag and secure top with 1 hand. Use other hand to guide bag and squeeze a thick border of frosting around the edge of the cake layer. Spoon cranberry sauce in the center of frosting border.
• Carefully place the other cake layer on top. Frost cake with remaining frosting. Sprinkle with coconut and gently pat to adhere to frosting. Slice and serve.

SWEET POTATO PECAN COCONUT CAKE

Steps:

• 1. Heat oven to 350^ and spray an 8-inch cake pan with cooking spray. --- In the bowl of a mixer fitted with the paddle attachment,cream together the brown sugar, oil and sweet potato puree until smooth and well blended. Add the egg and vanilla and beat until completely blended.
• 2. In a medium bowl whisk together flour,spices, baking powder , soda and salt. Alternately add the flour mixture and buttermilk into the sweet potato mixture in 3 additions, ending with the flour. Fold in the coconut and pecans.
• 3. Pour the batter into the pan and bake for 35 minutes or until the cake springs back when gently pressed in the center and the sides of the cake begin pulling away from the sides. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
• 4. Glaze: In a medium bowl whisk together all ingredients except the coconut and nuts. Using the cream as needed to make a glaze this is not to runny.
• 5. While glaze is still is still sticky sprinkle on the coconut and pecans. Allow to set for one hour before serving.

SWEET POTATO CAKE WITH COCONUT FILLING AND CARAMEL FROSTING

Steps:

• 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.
• 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.
• 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.

SWEET POTATO-COCONUT CAKE

Steps:

• Cream butter and sugar until light and fluffy Add vanilla and mix well.
• Sift together flour, baking powder, and salt Combine milk and buttermilk With mixer running, add flour and liquid to the butter mixture alternately in thirds, scraping down the sides of the bowl after each addition Add the 1/2 cup coconut and sweet potato and mix well.
• Using a clean bowl and clean beaters or whisk, whip egg whites until stiff but not dry Fold into cake batter using over-under motion. Pour batter evenly into two greased 9-inch cake pans.
• Bake in a preheated 350-degree oven for 25 minutes or until springy to the touch Turn cakes out onto cooling rack and allow to cool at room temperature.
• Frosting.
• Whisk sugar and water together, dissolving sugar completely Place on high heat and allow to come to rapid boil.
• While water is boiling, whip egg whites on high speed When egg whites are stiff but not dry, add vanilla and sal. Remove boiling sugar water from heat and pour into egg whites in a slow, thin steam Continue whipping until mixture reaches room temperature This will take 8-10 minutes Add corn syrup and continue whiping on high speed until icing reaches spreading consistency.
• When cake layers reach room temperature, frost and assemble cake. Sprinkle ouside of frosted cake with coconut, covering it completely.

COCONUT SWEET POTATOES

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-35 minutes or until tender. Drain; cool slightly. , Peel the potatoes and place in a large bowl; mash. Add the pineapple, butter, orange juice, egg, salt, mace and ginger; mix well. , Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 20-30 minutes or until heated through., Combine the coconut, pecans and brown sugar; sprinkle over the top. Bake 8-10 minutes longer or until topping is lightly browned.

SWEET POTATO LAYER CAKE

Steps:

• In a large bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla. , In a small bowl, beat egg whites until stiff; fold into the sweet potato mixture. Combine the flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture and mix well. Stir in pecans. Pour into three greased and lightly floured 9-in. round baking pans. , Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks. , For frosting, in a small heavy saucepan over medium heat, whisk the sugar, milk and eggs yolks until smooth. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon, about 10-12 minutes. Remove from the heat; stir in the coconut, pecans and vanilla. Transfer to a small bowl; cool for 10 minutes. , Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers.

SWEET POTATO CAKE WITH COCONUT PECAN FROSTING

Steps:

• For Cake:.
• Combine oil and sugar in a large mixing bowl; beat until smooth.
• Add egg yolks; beat well.
• Stir in hot water.
• Combine dry ingredients; blend into sugar mixture.
• Stir in sweet potatoes and vanilla, blending thoroughly.
• Beat egg whites until stiff; fold into batter.
• Spoon mixture into 13x9 baking dish.
• Bake at 350 degrees for approximately 30 to 40 minutes or until cake test done.
• Remove from dish; cool on wire rack.
• For Frosting:.
• Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
• Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes.
• Remove from heat.
• Add coconut and pecans.
• Cool until of spreading consistency, beating occasionally.
• Makes 2 1/2 cups.