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 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 CAKE WITH COCONUT PECAN CREAM CHEESE FROSTING
Doesn't this just sounds wonderful?!?! Turns a cake mix into something absolutely delicious! This is from "The Cake Mix Doctor" By Ann Byrn.
Provided by Courtly
Categories Dessert
Time 56m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Grease and flour two 9 inch round cake pans.
- Mash sweet potatoes with their heavy syrup in mixing bowl using fork or potato masher. Add cake mix, eggs, oil, and cinnamon. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping down sides again, if needed. The batter should look well combined and thickened. Divide batter between prepared pans. Place pans in oven.
- Bake cakes until they spring back when lightly pressed with your finger and just start to pull away from edge of pan, 28-31 minutes. Remove pans from oven and place on wire racks to cool for 10 minutes. Run a dinner knife around edge of each layer and invert onto a wire rack. Cool to room temperature.
- Meanwhile, prepare Coconut Pecan Cream Cheese Frosting:.
- Place cream cheese and butter in large mixing bowl. Blend with mixer on low speed until combined, 30 seconds. Stop machine. Add confectioners' sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add vanilla, then increase mixer speed to medium and blend the frosting until fluffy, 1 minute more. Fold in coconut and pecans.
- Place one cake layer, right side up, on platter. Spread the top with frosting. Place second layer, right side up, on top of the first layer and frost top and sides of cake with clean, smooth strokes.
Nutrition Facts : Calories 470.5, Fat 27.8, SaturatedFat 13, Cholesterol 70.5, Sodium 322.3, Carbohydrate 52.7, Fiber 3, Sugar 35.9, Protein 4.9
CARAMEL-FROSTED POTATO CAKE
I am 90 years old and have been baking this cake very Christmas for 65 years! My sister-in-law gave me the recipe in 1941 and it has been in demand since. My grandchildren have never been able to figure out why it's called a potato cake since it doesn't taste like potatoes.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, potatoes and chocolate. Combine the flour, baking soda, nutmeg and cloves; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in walnuts., In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 55-60 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For frosting, in a small saucepan, melt butter. Add brown sugar; cook and stir over low heat for 2 minutes. Remove from the heat; cool for 3 minutes. Stir in the confectioners' sugar, vanilla and enough milk to achieve a thick pouring consistency. Pour over cake.
Nutrition Facts : Calories 415 calories, Fat 19g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 300mg sodium, Carbohydrate 59g carbohydrate (43g sugars, Fiber 1g fiber), Protein 6g protein.
SWEET POTATO CAKE WITH COCONUT PECAN FROSTING
Make and share this Sweet Potato Cake With Coconut Pecan Frosting recipe from Food.com.
Provided by gwynn
Categories Dessert
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 625.2, Fat 38.7, SaturatedFat 10.7, Cholesterol 115.3, Sodium 218.1, Carbohydrate 65.8, Fiber 1.9, Sugar 44, Protein 6.2
SWEET POTATO-CARAMEL TWIST COFFEE CAKE
Three different sweets create the yummy goodness in these twists: brown sugar, corn syrup and sweet potatoes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Melt 1/3 cup butter in ungreased square pan, 9x9x2 inches, in oven. Stir in 1/2 cup brown sugar and the corn syrup. Sprinkle with pecans.
- Mix Bisquick mix, sweet potatoes and milk until dough forms a ball. Turn dough onto surface dusted with Bisquick mix. Knead lightly 10 times. Roll or pat into 12-inch square. Spread 2 tablespoons butter over dough. Sprinkle 3 tablespoons brown sugar over butter. Fold dough into thirds; press edges together to seal. Cut crosswise into twelve 1-inch strips. Twist ends of each strip in opposite directions. Arrange twists on pecans in pan.
- Bake 25 to 30 minutes or until golden brown. Immediately turn upside down onto heatproof serving plate; leave pan over coffee cake 1 minute. Serve warm.
Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 19 g, TransFat 1 g
CARAMEL CAKE WITH CARAMEL NUT FROSTING
This recipe makes a three-layer cake with a caramel and nut frosting.
Provided by Pat Dukes
Categories Desserts Cakes Yellow Cake Recipes
Yield 30
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour, baking powder and 1/2 teaspoon salt together and set aside.
- Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk. Add 1 teaspoon vanilla and beat until smooth.
- Divide batter into three 8 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.
- Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon vanilla and nuts. Beat until spreading consistency.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 40 g, Cholesterol 45.4 mg, Fat 10.6 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 5 g, Sodium 146.4 mg, Sugar 30.2 g
CHOCOLATE CAKE WITH CARAMEL-COCONUT-ALMOND FILLING
Categories Cake Mixer Chocolate Dessert Bake Thanksgiving Kid-Friendly Coconut Almond Fall Birthday Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 12
Number Of Ingredients 26
Steps:
- For Cake:
- Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper. Butter waxed paper. Combine chocolate, 1 cup water and espresso powder in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Cool completely, stirring occasionally.
- Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add chocolate mixture and vanilla and beat until blended. Sift four, baking soda, baking powder and salt into medium bowl. Add dry ingredients to butter mixture alternately with sour cream in 3 additions, beginning with dry ingredients and beating well after each addition.
- Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Using small knife, cut around sides of pans to loosen cakes. Turn cakes out onto racks. Remove waxed paper; cool completely.
- For filling:
- Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling occasionally, about 10 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Place pan over medium low heat and stir until caramel bits melt, about 5 minutes. Stir in coconut and 1 cup almonds. Cool filling until thick enough to spread, stirring occasionally, about 45 minutes.
- For Frosting:
- Melt butter and chocolate in heavy small saucepan over low heat, stirring until smooth. Transfer to large bowl. Stir in vanilla. Whisk in 1 cup powdered sugar and 1/4 cup sour cream. Whisk in remaining powdered sugar and sour cream.
- Place 1 cake layer on platter. Spread half of filling evenly over top, leaving 1/2-inch border. Top with second cake layer. Spread with remaining filling, leaving 1/2-inch boarder. Top with remaining cake layer. Spread frosting over sides and top of cake. Press 2 cups sliced almonds onto sides of cake. Using pastry spatula, swirl frosting on top of cake decoratively. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.)
More about "sweet potato cake with coconut filling and caramel frosting recipes"
SWEET POTATO CAKE & COCONUT FILLING & CARAMEL FROSTING RECIPE
From myrecipes.com
5/5 (3)Servings 12
- Beat butter and sugar at medium-high speed with an electric mixer until fluffy. Add egg yolks, one at a time, beating until blended after each addition. Beat in mashed sweet potatoes and next 6 ingredients, adding each ingredient one 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 at 350° for 25 minutes or until wooden pick inserted in center comes out clean. Cool cakes in pans on wire racks 10 minutes; remove and cool completely on wire racks.
SWEET POTATO DUMP CAKE - CUPCAKES AND CUTLERY
From cupcakesandcutlery.com
SWEET POTATO CAKE WITH CINNAMON HONEY BUTTERCREAM FROSTING
From valeriesthyme.com
SWEET POTATO LAYER CAKE - MY CAKE SCHOOL
From mycakeschool.com
SWEET POTATO CAKE WITH COCONUT DRIZZLE
From asianfoodnetwork.com
SWEET POTATO CAKE WITH COCONUT FILLING AND CARAMEL FROSTING …
From mastercook.com
CHOCOLATE CARAMEL COCONUT CAKE - THE LITTLE EPICUREAN
From thelittleepicurean.com
10 BEST COCONUT FILLING RECIPES | YUMMLY
From yummly.com
THE PERFECT SWEET POTATO CAKE - CAKE BY COURTNEY
From cakebycourtney.com
SWEET POTATO CAKE WITH CHOCOLATE COCONUT FROSTING
From crumbtopbaking.com
SWEET POTATO CAKE & COCONUT FILLING & CARAMEL FROSTING RECIPE
From pinterest.com
VEGAN PURPLE SWEET POTATO FUDGE CAKE WITH CARAMEL DATE …
From healthyhelperkaila.com
COCONUT FILLING FOR CHOCOLATE CAKE - THERESCIPES.INFO
From therecipes.info
VEGAN SWEET POTATO CAKE WITH THICK SWEET POTATO-COCONUT FROSTING
From vegnews.com
CHOCOLATE SWEET POTATO CAKE WITH BROWN SUGAR FROSTING
From beyondfrosting.com
SWEET POTATO CAKE WITH COCONUT FILLING AND CARAMEL FROSTING
From recipenet.org
SOUTHERN SWEET POTATO CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
SPICED SWEET POTATO POUND CAKE WITH CARAMEL FROSTING
From easyanddelish.com
SWEET POTATO CAKE WITH BOURBON SALTED CARAMEL FROSTING
From beyondfrosting.com
SWEET POTATO CHOCOLATE CAKE AND COCONUT COFFEE FROSTING
From amazingpaleo.com
SWEET POTATO COCONUT DREAM CAKE - HANNAH
From hannahgrant.com
SWEET POTATO CAKE WITH CREAM CHEESE FROSTING RECIPE
From thespruceeats.com
SWEET POTATO LAYER CAKE WITH CARAMEL-CREAM CHEESE FROSTING
From thejoyofeverydaycooking.com
PECAN FROSTING FOR GERMAN CHOCOLATE CAKE - THERESCIPES.INFO
From therecipes.info
UNCLE PHAEDRUS, FINDER OF LOST RECIPES - HUNGRYBROWSER.COM
From hungrybrowser.com
SWEET POTATO PECAN CUPCAKES RECIPE WITH CARAMEL FROSTING
From foodnewsnews.com
SWEET POTATO CAKE WITH SALTED CARAMEL BUTTERCREAM - FARM FLAVOR …
From farmflavor.com
VEGAN SWEET POTATO CHOCOLATE CAKE WITH CHOCOLATE FROSTING
From dreenaburton.com
SWEET POTATO CAKE WITH MARSHMALLOW FROSTING - LIV FOR CAKE
From livforcake.com
SWEET POTATO CAKE WITH CITRUS FILLING RECIPE | MYRECIPES
From myrecipes.com
SWEET POTATO CAKE - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
SOUTHERN SWEET POTATO CAKE RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
SWEET POTATO SPICE CAKE WITH A CARAMEL FROSTING | OLIVE & MANGO
From oliveandmango.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search