"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet Potato Cake with Coconut Pecan Cream Cheese Frosting Recipe

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This recipe for Sweet Potato Cake with Coconut Pecan Cream Cheese Frosting, by , is from Christy's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Cake Mix Doctor
Added: Tuesday, May 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 Can (16 oz.( Sweet Potatoes in Heavy Syrup
1 pkg. Plain Spice Cake Mix
3 Large Eggs
1/3 Cup Vegetable Oil
1 tsp. Ground Cinnamon
Coconut Pecan Cream Cheese Frosting
1 pkg. (8oz.) Cream Cheese, at room temp
8 TBSP. (1 stick) Butter, at room temp.
3 Cups Powdered Sugar, Sifted
2 TBSP. Fresh Orange Juice
1 TBSP. Orange Zest

Directions:
Directions:
Preheat the oven to 350. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
Mash the sweet potatoes with their heavy syrup in a large mixing bowl using a fork or potato masher. Add the cake mix, eggs, oil, and cinnamon. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2-3 minutes more, scraping the sides down again if needed. The batter should look well combine and thickened. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
Bake the cakes until they spring back when lightly pressed with your fingers and just start to pull away from the sides of the pan, 28-31 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invet them again onto another rack so that the cakes are right side up. Meanwhile prepare the frosting:
Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the powdered sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the vanilla, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more. Fold in the coconut and the pecans.
Place one cake layer, right side uo, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
5 Minutes

 

 

 

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