Sweet Potato Layer Cake with Coconut Pecan Frosting

By lascrna

Ingredients

• Cake:
• 2 cups plus 2 Tbsp all purpose flour, divided
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup chopped pecans
• 1 cup mashed sweet potatoes (canned in syrup, drained)
• 1 1/2 cups granulated sugar
• 3/4 cup vegetable or canola oil
• 3 eggs
• 1 cup buttermilk
• Frosting:
• 1 egg, slightly beaten
• 2/3 cup sugar
• 1/2 cup mashed sweet potatoes
• 2/3 cup evaporated milk
• 1/4 cup butter
• 1 1/3 cups flaked coconut
• 1/2 cup chopped pecans

Preparation

Step 1

Frosting:
In a medium saucepan, combine egg, sugar and sweet potatoes. Stir in milk mand butter. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Remove from heat; stir in coconut and pecans. Cover and cool.

Cake:
Heat oven to 350. Grease and lightly flou 2 round 8x11/2 inch cake pans. Combine 2 cups flour, baking soda, salt and cinnamon; set aside. In a small dish, toss pecans in remaining 2 Tbsp flour; set aside.
In a large mixing bowl, beat mashed sweet potatoes, sugar and oil with an electric mixer on medium speed for 30 seconds. Add eggs, one at a time, beating 30 seconds after each is added. Add dry ingredients and buttermilk, alternating, to beaten mixture on low speed after each addition until just combined.
stir in flour/pecan mixture. Pour into prepared pans.

Bake 30-35 minutes or until toothpick in center comes out clean. Cool on wire racks for 10 minutes. Remove from pans and cool thoroughly on wire racks. Spread tops with frosting and stack layers.