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- Mickey Walker
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What are you doing now? – on Apr 15 @ 5:00 pm
Spiced Sweet Potato Cake with Coconut Buttercream and Brown Sugar Rum Sauce
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Sweet potatoes are iconic for the holiday season, but they needn't be only a side dish! They shine in this delicious, winter spiced cake, creating a lovely golden color. Paired with brown sugar-rum sauce and layered with creamy coconut buttercream this cake is over the top good!
- Prep time: 1 hour 30 minutes
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- Cook time: 1 hour
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- Total time: 2 hours 30 minutes
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- Servings: 12
- Sweet Potato Cake
- 2 1/2 cup(s) of Unbleached All Purpose Flour
- 1 1/2 tsp. of Baking Soda
- 2 tsp. of Baking Powder
- 1 tsp. of Cinnamon
- 1/2 tsp. of Nutmeg, grated
- 1/2 tsp. of Cardamom, powder
- 1/2 cup(s) of Pecans, toasted and chopped
- 1/2 tsp. of Sea Salt
- 1 cup(s) of Coconut Milk
- 1/2 cup(s) of Rum (dark preferably)
- 1 cup(s) of Sweet Potato, baked and pureed
- 1 1/2 cup(s) of Cane Sugar
- 1 tsp. of Orange Zest
- 1 tsp. of Ginger Root, finely grated
- 2 tsp. of Vanilla Extract
- 1/2 cup(s) of Earth Balance Margarine
- Coconut Buttercream
- 1/2 cup(s) of Coconut Cream (top fat layer in canned coconut milk)
- 3/4 cup(s) of Earth Balance Coconut Spread
- 1/4 cup(s) of Earth Balance Margarine
- 1/2 cup(s) of Earth Balance Shortening
- 4 cup(s) of Powdered Sugar
- Brown Sugar Rum Sauce
- 2 tbsp. of Earth Balance Coconut Spread
- 1 cup(s) of Brown Sugar, dark brown
- 1 cup(s) of Rum (dark preferably)
- 2 tsp. of Vanilla Extract
Steps
- Sweet Potato cake: Preheat oven to 350 degrees F. Prepare two 8" cake pans by greasing, dusting with flour and lining the bottoms with parchment. In a medium sized bowl sift together all the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg and cardamom. In a mixer, cream together the margarine, sugar, coconut milk, rum, vanilla extract and sweet potato puree. Whip this mixture together until fluffy and creamy. Add in the additional ingredients: salt, orange zest, and ginger root. Add in the dry flour ingredients and mix until a creamy batter is achieved. Stir in the chopped pecans.
- Pour the batter, divided, into the two cake pans and bake the cakes for 35-40 minutes. They will be done when they start to slightly pull away from the edge of the pan, and spring back to the touch. A toothpick method also works, when inserted it comes out clean. Set aside the cakes to cool when done.
- Coconut Buttercream: In a stand mixer, cream together the Coconut Spread, Margarine, Shortening and coconut cream. Whip this mixture together until very creamy and no lumps remain. You may have to scrape down the sides of the mixing bowl. Add in the powdered sugar, a 1/2 cup at a time, mixing well after each addition. Set aside.
- Brown Sugar Rum Sauce: In a heavy bottomed skillet on medium heat, combine the Earth Balance Coconut Spread, rum and brown sugar. Bring the mixture to a boil, then lower the heat. Simmer the mixture, it should be bubbly on low heat, and cook for about 6-8 minutes. The sauce will reduce and get thicker, so keep stirring it constantly. When done, turn off the heat and stir in the vanilla extract. Set the sauce aside.
- Trim the cooled cakes so they have a nice flat top, and slice them in half horizontally. You should have 4 cake layers. Drizzle the rum sauce onto all 4 layers (reserving a little bit for plating later). After the rum sauce, spread the coconut buttercream onto each layer, stacking each one as you go. Finish frosting the cakes as you like, leaving the layers exposed (as in the photo), or fully frosted.
- For plating, use the reserved rum sauce and drizzle a little on each plate. Slice and serve and enjoy this delightful holiday treat!
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