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Sweet Potato Cake

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Member since 2007

Serves | Prep Time | Cook Time


2 c. brown sugar
1 1/2 c. butter
1 1/2 tsp. coconut extract
5 eggs
1 (16 oz.) can sweet potatoes, drained, reserving 1 tbsp. liquid
3 c. flour
2 tsp. baking powder
2 tsp. soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. chopped toasted pecans
1 (8 1/4) can crushed pineapple, well drained, reserving 1/4 c. liquid
1/2 c. firmly packed brown sugar
Dash of salt
1/4 c. butter
1/4 c. reserved pineapple liquid
2 tbsp. milk
1 tbsp. of the reserved potato liquid
3/4 c. powdered sugar
1 tsp. coconut extract
8 pecans
toasted coconut

Heat oven to 325 degrees. Grease and flour a 10 inch tube pan.

In kitchenaid mixer, cream sugar, butter, and coconut until light and fluffy. Add eggs, one at a time, beating well after each. Cut up sweet potatoes, add to creamed mixture. Add all spices, salt, soda and baking powder. Mix well, add nuts and pineapple. Bake for 1 1/2 hours or until a toothpick comes out clean.

For Frosting: In medium saucepan, combine brown sugar, dash of salt 1/4 cup of butter, pineapple juice, milk and potato liquid. Bring to a boil stirring constantly, remove from heat, beat in powdered sugar and coconut extract. Cool about 10 minutes to allow it to cool. It will thicken slightly. Beat well and spread over cake and let run down sides of the cake. Top with toasted coconut.

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