Sweet Potato Skillet Cake with Broiled Coconut and Pecan Icing and a Cookbook Giveaway!

Sweet Potato Skillet Cake with Broiled Coconut and Pecan Icing, is a moist, flavorful and delectable cake with a crunchy pecan and coconut icing.

I just love sweet potatoes. I eat them all year round! I am so excited to review Jackie Garvin’s amazing Sweet Potato Cookbook. I tested three recipes and fell in love with all them! I had to share this incredible Sweet Potato Skillet Cake with Broiled Coconut and Pecan Icing, it is the BOMB!! Moist, delectable cake with a crunchy pecan and coconut icing. It is a wonderful cake for any occasion!!

What you will need for this cake: sweet potato, Buttermilk, eggs, sugar, baking soda,  butter, flour, cinnamon, ginger, brown sugar, salt, coconut and pecans.In a Kitchen Aid, beat together eggs and sugar until creamy and pale yellow

Mash sweet potato in a separate bowl.

In the same bowl of the Kitchen Aid, add buttermilk, baking soda, melted butter, and mashed sweet potato. Stir until mixed.

Add flour, cinnamon, and ginger to a small bowl and stir lightly. Add flour mixture to wet ingredients and stir with a wooden spoon until mixed.

Pour into a well-seasoned 9-inch cast iron pan. You can also use a greased and floured 8-inch square pan if you like.

Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and prepare the icing. Cook butter, brown sugar, buttermilk, and salt in a small pan over medium heat, continue stirring until the butter and sugar have melted. Add coconut and pecans and continue stirring until the mixture reaches a medium rolling boil.

Immediately, pour icing on top of warm skillet cake and spread across the entire surface.

Place under broiler for 2 to 3 minutes or until browned. Do no get distracted. Once the topping starts to brown, you’ve got a few seconds that separates browned from burned. You don’t want to burn this incredible cake!! Remove from oven and completely cool on a cooling rack before cutting

Sweet Potato Love~60 Recipes for Every Season, by Jackie Garvin Giveaway: one copy of The Cookbook, Sweet Potato Love, author: Jackie Garvin.

This wonderful cake falls under the category of the season of spring, but it is not limited to this season and is also delicious in the winter, as a Christmas cake.

As I leafed through the cookbook pages, I also dog-eared the recipes that I am making now, and will be making in the near future. In one weekend, I made the Lentil, Sweet Potato, and Chipotle Pepper Chili, which is simply outstanding, along with the chili, I imagined that the Sweet Potato Cornbread ( with bacon) would make the best side dish. I was not disappointed in the savory flavors and my family was thrilled, as were our house guests. They are requesting the recipes!

This wonderful cookbook contains beautiful photography and fantastic antidotes for each recipe, making me yearn to bake and cook each recipe and loading up on pounds of sweet potatoes!!

PIN IT: 

Follow Syrup and Biscuit on Facebook, Twitter, Pinterest, blog: Syrup and Biscuits

Giveaway: one copy of The Cookbook, Sweet Potato Love, author: Jackie Garvin.

Comment below: What is your favorite sweet potato recipe?

Contest ends January 13th, 2016 at 12:00 am EST.

Nettie Moore is the cook, baker, photographer and designer behind Moore or Less Cooking Food Blog. Nettie is a self-trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow Nettie on her blog, Moore or Less Cooking, or here: FACEBOOK | TWITTER | GOOGLE+ | PINTEREST | BLOGLOVIN |INSTAGRAM

Continue to Content

Yield: 1 cake

Sweet Potato Skillet Cake with Broiled Coconut and Pecan Icing

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Sweet Potato Skillet Cake with Broiled Coconut and Pecan Icing, is a moist, flavorful and delectable cake with a crunchy pecan and coconut icing.

Print

Ingredients

• 2 extra large eggs
• 1 cup granulated sugar
• ½ cup buttermilk
• ½ teaspoon baking soda
• 2 tablespoons unsalted butter, melted and cooled
• 1 medium-sized sweet potato, baked and flesh removed and mashed
• 1 cup self-rising flour or All Purpose Flour + 1 teaspoon baking powder + 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• Icing
• ¼ cup unsalted butter
• ⅔ cup brown sugar, firmly packed
• 3 tablespoons buttermilk
• pinch of kosher salt
• 1 cup coconut flakes, sweetened
• 1/2 cup chopped pecans or walnuts

Instructions

1. Beat together eggs and sugar until creamy and pale yellow.
2. In the same bowl, add buttermilk, baking soda, melted butter, and mashed sweet potato. Stir until mixed.
3. Add flour, cinnamon, and ginger to a small bowl and stir lightly.
4. Add flour mixture to wet ingredients and stir with a wooden spoon until mixed.
5. Pour into a well-seasoned 9-inch cast iron pan. You can use a greased and floured 8-inch square pan instead.
6. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from oven and prepare icing.
8. Cook butter, brown sugar, buttermilk, and salt in a small pan over medium heat, stirring constantly, until the butter and sugar have melted. Add coconut and pecans and continue stirring until the mixture reaches a medium rolling boil.
9. Immediately, pour icing on top of warm skillet cake and spread across entire surface.
10. Place under broiler for 2 to 3 minutes or until browned. Do no get distracted. Once the topping starts to brown, you've got a few seconds that separates browned from burned.
11. Remove from oven and completely cool on a cooling rack before cutting.