This is a delicious sweet potato cake roll with a creamy coconut and cream cheese filling that is great for any event.
Ingredients: 1 cup mashed sweet potatoes. 3/4 cup granulated sugar. 3 large eggs. 1 teaspoon vanilla extract. 3/4 cup all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 cup chopped pecans or walnuts optional. 1/4 cup powdered sugar for dusting. 8 ounces cream cheese, softened. 1/4 cup unsalted butter, softened. 1 teaspoon vanilla extract. 1 cup powdered sugar. 1 cup shredded coconut.
Instructions: Warm the oven up to 190C 375F. Prepare a 15x10-inch jelly-roll pan by greasing it and lining it with parchment paper. Mix sugar, eggs, vanilla, and sweet potatoes in a bowl until the mixture is smooth. Put the flour, baking powder, cinnamon, nutmeg, and salt in a different bowl. Add slowly to the sweet potato mixture and mix well. Pour the batter into the pan that has been prepared. If you want, you can sprinkle chopped nuts on top. Bake for 12 to 15 minutes, or until a light touch makes the cake spring back. Put powdered sugar on a clean kitchen towel and get it ready while the cake is baking. Lift the cake right away from the pan's edges and place it on the towel that has been prepared. Peel off the parchment paper slowly. Start with a short side and roll the cake up like a jelly roll. Let cool all the way on a wire rack. Cream cheese, butter, and vanilla should be mixed together in a bowl until they are smooth. Add powdered sugar slowly and beat until smooth. Toss in the coconut shreds. Unroll the cake carefully, and then spread the filling evenly over it until it's about 1/2 inch from the edges. Another roll, then a tight wrap in plastic wrap. Put it in the fridge for at least an hour before you serve it. If you want, you can sprinkle more powdered sugar on top right before serving.
Prep Time: 25 minutes
Cook Time: 15 minutes
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