Double layer sweet potato cake with coconut pecan filling and maple cream cheese frosting.
Spiced sweet potato cake layers sandwiched around a brown sugar, toasted coconut filling, and covered with a tangy cream cheese frosting.
This cake is very similar in taste and appearance to carrot cake. But unlike carrot cake, the sweet potatoes are cooked before adding them to the batter. How they are cooked can impact the texture of the layers.
You will want to use potatoes with minimal excess moisture. Roasted mash is ideal, but boiled can also be used. Just make sure they are well-drained before mixing. I would refrain from using leftovers with added cream, butter, or sugar.
The maple, cream cheese icing recipe is a little temperamental. The addition of the liquid maple syrup makes the frosting quite soft. It must stay refrigerated as much as possible, or it will begin to droop. There is also a chance the icing will break during mixing. Whip the ingredients until just combined.
Sweet Potato Cake
Ingredients
Cake
- 1 3/4 cup roasted sweet potato mashed
- 1 1/4 cup sugar
- 1/4 cup brown sugar
- 3/4 cup coconut oil
- 1/3 cup butter melted
- 4 eggs
- 1 tsp vanilla
- 2 3/4 cup flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 3/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp cloves
Filling
- 1 cup coconut shredded plus more for garnish
- 1/2 cup pecans chopped plus extra for garnish
- 1/2 cup brown sugar
- 1/4 cup butter
- 1 egg yolk
- 1/2 cup evaporated milk
- 1/2 tsp vanilla
Frosting
- 8 ounces cream cheese softened
- 8 ounces butter softened
- 3 tbsp brown sugar
- 1/4 tsp salt
- 1/4 cup maple syrup
Instructions
Cake
- Preheat the oven to 350 degrees. Grease and line two 9 inch cake pans with parchment. In a stand mixer combine sweet potato, both sugars, oil, butter, vanilla, and eggs. Add the flour, salt, soda, baking powder, cinnamon, and cloves. Mix until just combined. Divide the batter between the two cake pans and bake for 25-30 minutes. Allow to cool before filling and icing.
- When the cakes have cooled place one round on a cake board or serving tray. Top with the filling and smooth into an even layer. Place the other cake round on top of the filling and gently press. Ice the cake with the cream cheese frosting and garnish with toasted pecans and coconut. Keep refrigerated until ready to serve.
Filling
- Preheat the oven to 350 degrees. Place the coconut and pecans on a sheet pan and toast for 5-10 minutes. Set aside until ready for use. Combine the butter, brown sugar, egg yolk, and evaporated milk in a saucepan. Bring the mixture to a low boil. Whisk continuously until the mixture begins to thicken. Remove from heat and mix in the coconut, chopped pecans, and vanilla. Set aside to cool and thicken.
Filling
- Cream together the butter and cheese until fluffy. Add the salt and sugar. Mix until smooth. Then stir in the maple syrup. Keep refrigerated until ready for use.
