Looking for a fun recipe to try for Valentine’s Day? Why not try a spin on a southern classic mixed with a traditional soul food staple. With this inspiration in mind, I thought of the Sweet Potato Coconut Cake. This dessert blends my love of sweet potatoes and classic coconut cake, which are both Lowcountry and Southern staples. Want to try this recipe out? Check below:
Sweet Potato Coconut Cake
1 ½ lb sweet potatoes, cooked mashed
1 box white cake mix
2/3 cup coconut milk
1/3 cup melted butter
3 large eggs
1 cup egg whites
1 cup granulated sugar
2 ½ cup soften unsweetened butter, cubed
1 tsp vanilla
Coconut flakes (optional)
In a large bowl combine mashed sweet potato, eggs, melted butter and coconut milk until well combined. Add half the box cake mix, stirring until well mixed. Then repeat with remaining cake mix.
Divide batter into two 8 inch cake pans and bake for 25-30 mins.
To make icing combine egg whites and sugar, stir over double boiler until sugar is completely dissolved and eggs are 160°F. transfer to a mixer, and mix on medium high speed until meringue forms stiff peaks.
Reduce mixer speed to medium, and carefully add vanilla and softened butter to running mixer.
(at one point your icing may begin to look curdled, or lumpy like cottage cheese. That’s ok. Allow mixer to continue until butter and meringue are fully incorporated into a smooth buttercream frosting.
Ice cake and layers using icing, and cover on all sides with coconut flakes. Remaining icing can be colored to add a decorative border.
Keep refrigerated until serving.