Sweet Potato Cake With Coconut Pecan Frosting

Name: Sweet Potato Cake With Coconut Pecan Frosting
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 15 serving(s)
Ingredients: 1 1/2 cups salad oil; 2 cups sugar; 4 eggs, separated; 4 tablespoons hot water; 2 1/3 cups cake flour; 3 teaspoons baking powder; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 1/2 cups grated raw sweet potatoes; 1 teaspoon vanilla; 1 cup evaporated milk; 1 cup sugar; 3 egg yolks, slightly beaten; 1/2 cup butter or 1/2 cup margarine; 1 teaspoon vanilla; 1 1/3 cups flaked coconut; 1 cup chopped pecans

Submitted by gwynn

"This cake is so moist and delectable. Great for the holiday season."

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Ready In:: 1hr 5mins
Ingredients:: 18
Serves:: 15

ingredients

For Cake
1 ¹⁄₂ cups salad oil
2 cups sugar
4 eggs, separated
4 tablespoons hot water
2 ¹⁄₃ cups cake flour
3 teaspoons baking powder
¹⁄₄ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 ¹⁄₂ cups grated raw sweet potatoes
1 teaspoon vanilla
For Frosting
1 cup evaporated milk
1 cup sugar
3 egg yolks, slightly beaten
¹⁄₂ cup butter or 1/2 cup margarine
1 teaspoon vanilla
1 ¹⁄₃ cups flaked coconut
1 cup chopped pecans

directions

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.