Recipes
Sweet Potato Cake
1 - 16oz can of sweet potatoes in heavy syrup
1 - box spice cake mix
3 - large eggs
1/3 cup vegetable oil
1 teaspoon of cinnamon
Preheat oven to 350. Grease and flour two 9-inch round cake pans.
In a mixing bowl, mash sweet potatoes into the syrup with a fork until the large chunks disappear. Add remaining ingredients, mix with electric mixer until well combined, stopping to scrape down sides.
Divide mixture evenly between the cake pans. Bake 27 to 30 minutes or until cake springs back when touched. Cool thoroughly.
Pecan Coconut Icing
1/2 cup butter at room temperature
1 - 8 ounce brick of cream cheese at room temperature
1/2 cup finely chopped pecans
1/2 cup of unsweetened frozen coconut flakes, thawed
1 teaspoon vanilla
2 1/2 cups powdered sugar (or there about)
Combine butter and cream cheese until well incorporated. Add vanilla, combine. Slowly add in powdered sugar until it becomes the consistency of icing.
Fold in pecans and coconut. Frost cake immediately.
Store cake in the fridge up to one week or in the freezer up to six months.