Sweet Potato Dessert Cake

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This dessert is absolutely delicious, great to serve for Thanksgiving and Christmas. It is not for the faint of heart and is not low carb or low calorie, or low anything. That being said, it is one of the most scrumptious desserts you will ever taste!


Things You'll Need:
1 cup of Shredded coconut
1 store bought carrot cake mix
4 jumbo sized eggs
(1) 1 lbs. bag of confectioners sugar--yeah, I know..
2 Sticks of softened margarine
1 8 oz. package softened cream cheese
2 cups of mashed sweet potatoes- I used canned yams and mashed them with potatoe masher
2 tbsp. cinnamon
1 tsp. nutmeg
2 1/2 tbsp vanilla extract
1 cup of pecan halves (optional)
1 cup of crushed pecans, you can also use walnuts
1 1/2 cups of golden raisins
1 glass (preferred) 9 X 13 inch baking dish
 
Step 1
Preheat oven to 375 degrees

In a large mixing type bowl, empty the contents of the cake mix. Add in 1 jumbo egg and one stick of the softened butter and mix on medium to high with a hand mixer. Once thoroughly blended, mixture should look like dough or be of dough like consistency. Press this mixture into your glass baking dish, being sure to cover the entire bottom of the dish. I use a drinking glass to roll across it to get it really uniform and flat. Take this dish and set in your refrigerator until needed.

Step 2
In same big mixing bowl, you will cream all of these ingredients together, softened cream cheese, confectioners sugar (all of it, yeah..I know), remaining stick of softened margarine, remaining 3 eggs, vanilla extract, mashed sweet potatoes, spices, 1 cup of shredded coconut, crushed pecans and raisins.

Step 3
Once all those ingredients are blended together it should look like typical cake batter. Poor this over the mixture that you previously placed in the glass baking dish in refrigerator. Try to level it out some so that it is evenly spread.

Step 4
Garnish the top with the pecan halves, and bake in your preheated oven for 50 minutes. Cake is done when no longer soupy and mix is firmly set. Start checking cake at 40 minutes and every 5 minutes thereafter depending on the accuracy of your oven.