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Sweet Potato Pound Cake recipe

A scrumptious, rich and moist sweet potatoBundt pound cake with toasted almonds and coconut.

Recipe: Sweet Potato PoundCake

1/2 cup vegetable shortening
1/2 cup butter, softened
2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
1 cup mashed yams
1/2 teaspoon almond extract
1/4 teaspoon coconut extract
1/4 cup slivered almonds, toasted
1/4 cup coconut, flaked

  • In a medium bowl, cream shortening withsoftened butter; add sugar, beating well. Add eggs, one at atime, beating after each addition.
  • In another bowl, combine flour, salt,baking soda, and baking powder. Add to the creamed mixture alternatelywith buttermilk, beginning and ending with the flour mixture.Stir in 1 cup puried yams, almond extract, and coconut extract.
  • Spread slivered almonds in a shallow panand bake at 300°F (150°C) for 3 to 5 minutes to toast.
  • Increase the oven temperature to 350°F(175°C).
  • Sprinkle toasted slivered almonds andflaked coconut over the bottom of a greased and floured flutedcake pan. Pour the batter into the pan then bake at 350°F(175°C) for 1 hour and 15 minutes. Cool in the pan for 10minutes; remove from the pan and cool on a wire rack.

    Makes 16 servings.

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