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Recipe : Entry # 5641
Carol Stovall
Recipe Title
Holiday Sweet Potato Cake With Coconut Filling
Recipe Theme
Baldwin EMC
1 1/2 cups oil
2 cups sugar
4eggs, separated
4 tablespoons hot water
2 1/2 cups all-purpose flour
1 tablespoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/2 cups grated raw sweet potato
1 cup chopped pecans
1 teaspoon vanilla extract
Coconut filling:
1 13-ounce can evaporated milk
1 cup sugar
1/2 cup butter or margarine
3 tablespoons all-purpose flour
1 teaspoons vanilla extract
1 1/3 cups flaked coconut
Combine oil and sugar, beating until smooth. Add egg yolks and mix well. Stir in hot water. Combine dry ingredients and blend into sugar mixture. Stir in potato, pecans and vanilla and blend thoroughly. Beat egg whites until stiff and fold into batter. Spoon batter into 3 greased 8-inch cake pans. Bake at 350 degrees for 25 to 30 minutes. Let layers cool then frost with coconut filling. To prepare filling, combine milk, sugar, butter, flour and vanilla in a saucepan. Cook, stirring constantly, over medium heat until thickened, about 12 minutes. Remove from heat and stir in coconut. Beat until thickened and cooled.