Sweet Potato Coconut Cake
Ingredients
1/2 pound butter
2 C. granulated sugar
1 tsp. vanilla extract
3 C. cake flour
3 tsp. baking powder
1 tsp. salt
1/2 C. milk
1/2 C. buttermilk
1/2 C. fresh coconut, grated
1/2 C. sweet potatoes, roasted and pureed
6 large egg whites
2 C. coconut, grated
2 C. jelly beans, assorted
Cooking Instructions
Cream butter and sugar until light fluffy. Add vanilla and mix well. Sift together flour, baking powder, and salt. Mix milk and buttermilk. Add flour mixture and milk mixture to butter mixture alternately in thirds, scraping down sides of bowl after each addition. Add coconut and sweet potato and mix well. Pour into medium bowl. Whip whites until stiff but not dry. Fold into cake batter using over-under motion. Pour batter evenly into 2 greased 9-inch round cake pans. Bake in preheated 350 oven 25 minutes, or until springy to touch. Remove from oven and cool 5 minutes. Turn cakes out onto cooling rack and cool to room temperature. When cake layers reach room temp, assemble cake. Frost as desired. Sprinkle outside of frosted cake with coconut, covering it completely. Garnish with jellybeans.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)