Yield
Makes 12 servings

How to Make It

Step 1

Coat 3 (9-inch) cakepans with cooking spray; dust lightly with flour. Set aside.

Step 2

Beat butter and sugar at medium-high speed with an electric mixer until fluffy. Add egg yolks, one at a time, beating until blended after each addition. Beat in mashed sweet potatoes and next 6 ingredients, adding each ingredient one at a time. Add pecans and 3 cups flour, beating just until blended.

Step 3

Beat egg whites in a separate bowl at high speed with an electric mixer until stiff peaks form; fold into batter. Spoon batter evenly into prepared pans.

Step 4

Bake at 350° for 25 minutes or until wooden pick inserted in center comes out clean. Cool cakes in pans on wire racks 10 minutes; remove and cool completely on wire racks.

Step 5

Spread Coconut Filling evenly between cake layers. Gradually pour about 1/2 cup Caramel Frosting on top of cake, spreading over top and sides with a small spatula. Place cake in refrigerator, and chill remaining Caramel Frosting 45 minutes. Pour another 1/2 cup Caramel Frosting on cake, spreading over top and sides. Chill cake and frosting 15 minutes. Repeat procedure with remaining frosting, 1/2 cup at a time. Store cake in refrigerator.

Southern Living Cook-Off Cookbook

Ratings & Reviews

brighteyes8's Review

GrannyConnie
September 12, 2013
This recipe was super rich, but it was a big hit as an unusual birthday cake. Caramel frosting linked to from this recipe is not the right one -- or even a caramel frosting.

HeavenIsMyHome's Review

brighteyes8
August 10, 2013
N/A

GrannyConnie's Review

HeavenIsMyHome
November 10, 2009
Recipes for the filling and icing are listed under the "Ingredient" column. Click on those and recipe will appear. I haven't made this yet. Will this morning. Report what I think when it is put together.