Sweet Potato Surprise Bread


1 c. vegetable oil

2 c. sugar

4 eggs, separated

1/4 c. hot water

2 1/2 c. cake flour, sifted

1 tbsp. baking powder

1/4 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1 1/2 c. grated raw sweet potatoes

1 c. pecans or walnuts, chopped

1 tsp. vanilla extract

Creamy Coconut Frosting

Pecan halves


Combine oil, sugar, egg yolks and water; beat at medium speed of electric mixer just until combined. Combine dry ingredients, and add to oil mixture; mix just until moistened. Stir in sweet potatoes, pecans and vanilla. Beat egg whites until stiff but not dry; fold into batter. Spoon batter into 3 greased 9 inch cake pans. Bake at 350 degrees for 25 to 30 minutes or until cake tests done. Immediately invert layers on wire cooling racks. Cool 5 minutes and remove from pans; cool completely. Spread Cream Coconut Frosting between layers and on top and sides of cake. Garnish with pecan halves.


1 (13 oz.) can evaporated milk

1 c. sugar

1/2 c. butter or margarine

3 egg yolks

1 tsp. vanilla extract

1 1/2 c. flaked coconut

Combine milk, sugar, butter, egg yolks and vanilla in a heavy saucepan; cook over medium heat, stirring constantly, about 12 minutes or until thickened. (Mixture will be consistency of a pudding.) Remove from heat, and stir in coconut. Cool completely.


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