Recipe for Sweet Potato Layer Cake


    Sweet Potato Layer Cake

    This is a Southern classic.

    1 1/2 cups vegetable oil
    2 cups granulated 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

    In a mixing bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Add sweet potato, water and vanilla extract; mix well.

    In a small mixing bowl, beat egg whites until stiff; fold into the sweet potato mixture.

    Combine flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture. Stir in pecans. Pour into three greased 9-inch round cake pans. Bake at 350 degrees F for 22 to 27 minutes or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks.

    1/2 cup butter
    1 1/3 cups granulated sugar
    2 (5 ounce) cans evaporated milk
    4 egg yolks, beaten
    2 2/3 cups flaked coconut
    1 cup chopped pecans
    2 teaspoons vanilla extract

    Melt the butter in a saucepan; whisk in sugar, milk and egg yolks until smooth. Cook and stir over medium heat for 10 to 12 minutes or until thickened and bubbly. Remove from the heat; stir in the coconut, pecans and vanilla extract. Cool slightly. Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers.