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

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

August 10, 2013

GrannyConnie's Review

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.