Sweet Potato Cake

• 2 cups sugar
• 3/4 cup stick margarine, softened
• 3/4 cup egg substitute
• 2 (14 1/2-ounce) cans unsweetened mashed sweet potatoes
• 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
• Cooking spray
• 1/4 cup flaked sweetened coconut
• 2 tablespoons finely chopped pecans

1. Preheat oven to 350u0b0.
2. Beat sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Gradually add egg substitute, beating well. Add 2 1/2 cups sweet potatoes (about 1 1/2 cans); beat well. Reserve remaining sweet potatoes for another use.
3. Combine flour and next 5 ingredients (flour through salt); stir well. Gradually add flour mixture to sweet potato mixture, beating well after each addition. Stir in vanilla.
4. Pour batter into a 10-inch tube pan coated with cooking spray. Sprinkle coconut and pecans over batter. Bake at 350u0b0 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 on a wire rack.
5. Note: Substitute 6 egg whites (about 3/4 cup) for egg substitute, if desired.

sugar, margarine, egg substitute, potatoes, cake flour, ground cinnamon, baking powder, baking soda, ground nutmeg, salt, vanilla, cooking spray, coconut, pecans

Taken from www.myrecipes.com/recipe/sweet-potato-cake-0 (may not work)