Sweet Potato Cake With Coconut Filling And Caramel Frosting

• vegetable cooking spray
• All-purpose flour
• 1 cup butter, softened
• 3 cups sugar
• 6 large eggs, separated
• 1 1/2 cups mashed cooked sweet potatoes
• 1 cup sour cream
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 3 cups all-purpose flour

1. Coat 3 (9-inch) cakepans with cooking spray; dust lightly with flour. Set aside.
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.
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.
4. Bake at 350u0b0 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.
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.

vegetable cooking spray, flour, butter, sugar, eggs, potatoes, sour cream, baking powder, vanilla, ground cinnamon, ground ginger, salt, pecans, allpurpose

Taken from www.myrecipes.com/recipe/sweet-potato-cake-with-coconut-filling-caramel-frosting (may not work)