This cake is so moist that it doesn't need a frosting or glaze.

Recipe by Cooking Light March 1997

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Yield:
16 servings
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • Beat sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Gradually add egg substitute, beating well. Add 2 1/2 cups sweet potatoes (about 1 1/2 cans); beat well. Reserve remaining sweet potatoes for another use.

  • Combine flour and next 5 ingredients (flour through salt); stir well. Gradually add flour mixture to sweet potato mixture, beating well after each addition. Stir in vanilla.

  • Pour batter into a 10-inch tube pan coated with cooking spray. Sprinkle coconut and pecans over batter. Bake at 350° for 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool completely on a wire rack.

  • Note: Substitute 6 egg whites (about 3/4 cup) for egg substitute, if desired.

Nutrition Facts

298 calories; calories from fat 30%; fat 10g; saturated fat 2.3g; mono fat 4.2g; poly fat 3g; protein 3.6g; carbohydrates 50.7g; fiber 1.3g; iron 2.4mg; sodium 261mg; calcium 36mg.
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