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Ingredients
- 1-1/2 cups canola oil
- 2 cups sugar
- 4 eggs, separated
- 1-1/2 cups finely shredded uncooked sweet potato (about 1 medium)
- 1/4 cup hot water
- 1 teaspoon vanilla extract
- 2-1/2 cups cake flour
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup chopped pecans
- FROSTING:
- 1-1/3 cups sugar
- 2 cans (5 ounces each) evaporated milk
- 4 egg yolks, lightly beaten
- 1/2 cup butter, cubed
- 2-2/3 cups sweetened shredded coconut
- 1 cup chopped pecans
- 2 teaspoons vanilla extract
Directions
- 1. In a large bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla.
- 2. In a small bowl, beat egg whites until stiff; fold into the sweet potato mixture. Combine the flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture and mix well. Stir in pecans. Pour into three greased and lightly floured 9-in. round baking pans.
- 3. Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks.
- 4. For frosting, in a small heavy saucepan over medium heat, whisk the sugar, milk and eggs yolks until smooth. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon, about 10-12 minutes. Remove from the heat; stir in the coconut, pecans and vanilla. Transfer to a small bowl; cool for 10 minutes.
- 5. Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers.
Nutrition Facts
1 piece: 941 calories, 61g fat (18g saturated fat), 166mg cholesterol, 318mg sodium, 95g carbohydrate (65g sugars, 4g fiber), 9g protein.
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