Sweet Potato Cake with Coconut Pecan Cream Cheese Frosting

Ok, Joel picked this cake. I really expected him to be wowed by it, but that was not the case.

Joel-***

Brittany-*****

Philip-**

Jayden-*****

Natalie-*****

Patrick-*

I am beginning to think Patrick has something against coconut...LOL

Sweet Potato Cake with Coconut Pecan Cream Cheese Frosting

1 can (16oz) sweet potatoes in heavy syrup

1 plain spice cake mix

3 lg. eggs

1/3 c. vegetable oil

1 t. ground cinnamon

Put the sweet potatoes in a bowl with their syrup and mash them. Add the cake mix, eggs, oil, and cinnamon. Blend until well combined and the batter is thickened. Divide the batter between 2 9" round cake pans which have been greased and floured. Bake the cakes at 350 for 28-31 minutes. When baked, set the pans on a cooling rack for 10 minutes then run a knife along the edge and flip out onto the cooling racks. Allow the layers to completely cool before frosting.

Coconut Pecan Cream Cheese Frosting

1 pkg. (8 oz) cream cheese at room temperature

8 T. (1 stick) butter at room temperature

2 1/2 c. powdered sugar

1 t. pure vanilla extract

1/2 c. frozen unsweetened grated coconut thawed

1/2 c. finely chopped pecans

Place the cream cheese and butter in a large mixing bowl. Blend on low until combined. Add the powdered sugar a bit at a time, blending with the mixer on low until the sugar is well incorporated. Add the vanilla, then mix until the frosting is fluffy. Fold in the coconut and pecans.