Sweet Potato Surprise Cake

Here’s the thing about this cake: you can serve it to a table full of folks and not a single one will guess what’s hiding inside those spiced layers.

Raw grated sweet potato melts right into the batter as it bakes, keeping each layer impossibly moist while cinnamon and nutmeg handle the flavor.

Whipped egg whites folded in give the crumb a lift that’s lighter than you’d expect from a cake this rich.

But honey, the real showstopper is that coconut frosting. Evaporated milk, egg yolks, sugar, and butter get cooked down until thick, then loaded up with flaked coconut and spread between all three layers and across the top.

Pro Tips

• Grate the sweet potato raw on the fine side of a box grater. It practically dissolves into the batter during baking, keeping the cake moist without any visible shreds.
• Beat the egg whites to stiff peaks before folding them in. This is what gives the cake its tender, airy texture. Be gentle when folding so you don’t knock the air out.
• Cool the frosting over ice and beat it with a wooden spoon until it thickens to spreading consistency. If it’s too warm, it’ll slide right off the layers.