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Frosted Sweet Potato Cake

Total Time

Prep: 25 min. Bake: 40 min.


12-15 servings

Just like my mom, I love to cook. I bake a lot for church dinners and homecomings, and many people have told me how much they like this cake.
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  • 1 cup canola oil
  • 2 cups sugar
  • 4 eggs
  • 1-1/2 cups finely shredded uncooked sweet potato (about 1 medium)
  • 1/4 cup hot water
  • 1 teaspoon vanilla extract
  • 2-1/2 cups self-rising flour
  • 1 teaspoon ground cinnamon
  • 1 cup sliced almonds
  • 1/2 cup butter, cubed
  • 1 cup packed brown sugar
  • 1 cup evaporated milk
  • 3 egg yolks, lightly beaten
  • 1-1/2 cups sweetened shredded coconut
  • 1 cup sliced almonds
  • 1 teaspoon vanilla extract


  1. In a large bowl, beat oil and sugar. Add eggs, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla. Combine flour and cinnamon; gradually add to potato mixture until well blended. Stir in almonds.
  2. Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  3. For frosting, melt butter in a saucepan; whisk in the brown sugar, milk and egg yolks until smooth. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in coconut, almonds and vanilla. Spread over warm cake. Cool on a wire rack.
As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup; add all-purpose flour to equal 1 cup. For 1/2 cup of self-rising flour, place 3/4 teaspoon baking powder and 1/4 teaspoon salt in a measuring cup; add all-purpose flour to equal 1/2 cup.

Nutrition Facts

1 piece: 589 calories, 34g fat (11g saturated fat), 121mg cholesterol, 367mg sodium, 66g carbohydrate (46g sugars, 3g fiber), 8g protein.

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