Recipe: Sweet Potato Cake with Coconut and Pecans (tube pan, Cooking Light, 1990's)

SWEET POTATO CAKE

2 cups granulated sugar
3/4 cup margarine, softened
1/4 cup egg substitute*
2 1/2 cup cooked sweet potatoes, mashed
3 cups sifted cake flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons vanilla extract
1/4 cup flaked sweetened coconut
2 tablespoons finely chopped pecans

Preheat oven to 350 degrees F. Coat a 10-inch tube pan with cooking spray.

Beat sugar and margarine at medium speed until well-blended (about 5 minutes). Gradually add egg substitute, beating well. Add 2 1/2 cups sweet potatoes; beat well.

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

Pour batter into prepared tube pan. Sprinkle coconut and pecans over batter.

Bake at 350 degrees F 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.

*You can substitute 6 egg whites (about 3/4 cup) for egg substitute, if desired.

Makes 1 (10-inch) tube cake, 16 servings
Source: Cooking Light magazine, March 1997
From: eggy-in-aus - 08-11-99