Sweet Potato Cake
2 cups sugar
3/4 cup (12 tablespoons) butter, softened
6 egg whites, approx. 3/4 cup [or 3/4 cup egg substitute]
2 (14-1/2-oz.) cans unsweetened mashed sweet potatoes
3 cups sifted cake flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon salt
2 teaspoons vanilla extract
Cooking spray
¼ cup flaked sweetened coconut
2 tablespoons finely chopped pecans
Preheat oven to 350° F.
Beat sugar and butter at medium speed until well-blended (about 5 minutes). Gradually add egg substitute or egg whites, beating well. Add 2 ½ cups sweet potatoes (about 1 ½ cans); beet well.
Combine flour and next five ingredients (cinnamon, baking powder, baking soda, nutmeg, salt); stir well. Gradually add flour mixture to sweet potato mixture, beating well after each addition. Stir in vanilla.
Pour batter into a 10-inch tube pan coated with cooking spray. Sprinkle coconut and pecans over batter. Bake at 350° 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 on a wire rack.
(adapted from Cooking Light)
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