LET THEM EAT CAKE…Y’ALL!

It’s almost my anniversary! It’s almost my anniversary! It’s almost my anniversary! I am so excited. Can you tell?

A special occasion deserves a special cake…or three. The first cake I’m sharing is this carnivale of fall flavors, my Sweet Potato Cake with Whipped Pineapple and Coconut Buttercream.

My philosophy is…

LET THEM EAT CAKE…Y’ALL!

Sweet Potato Cake with Whipped Pineapple Coconut Buttercream

Ingredients:

• 2 1/2 cups flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1/4 tsp. salt
• 2 tsp. Cinnamon
• 2 tsp. Allspice
• 1 cup sugar
• 1 cup brown sugar
• 3 sticks butter
• 3 eggs
• 1 tbsp. good vanilla
• 2 1/2 cups cooked, mashed sweet potato
• 1/2 cup crushed pineapple
• 1 cup raisins
• 1 cup walnuts

Frosting:

• 1/2 cup butter, softened
• 2 vanilla beans, scraped
• 1 box powdered sugar
• 1/8 cup milk
• 1 pinch salt
• 1/2 cup crushed pineapple, drained well
• 1/2 cup coconut

       

Directions:

In a stand mixer cream butter, brown sugar until well blended. In a separate bowl add all dry ingredients and stir. Gradually add dry ingredients to the creamed mixture and continue to mix until well incorporated. Add eggs one at a time. Then add vanilla, sweet potatoes, 1/2 cup pineapple, raisins and walnuts.

Pour batter into two well greased and floured pans. Bake at 350 for one hour. If not completely done in the center, continue to bake in 10 minute increments until toothpick inserted in the center comes out clean.

Allow cakes to cool for 10 minutes in the pan, then remove from pans.

For the icing:

Add butter, vanilla bean and salt to mixer and blend. Alternate the addition of powdered sugar and milk, blending after each addition. Stir in pineapple and coconut.

Frost when cakes are cool. Sprinkle with additional nuts if desired.

Life is too short to drink bad wine or eat ugly food y’all!