Ingredients

• Vegetable cooking spray
• All-purpose flour, for dusting pans
• 1 cup butter, softened
• 3 cups sugar
• 6 large eggs, separated
• 1 1/2 cups mashed cooked sweet potatoes
• 1 cup sour cream
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 3 cups all-purpose flour
• Coconut Filling, recipe follows
• Caramel Frosting, recipe follows

Directions

Coconut Filling:

1/4 cup sugar

2 tablespoons cornstarch

1/8 teaspoon salt

1 cup milk

1 large egg, lightly beaten

1/2 cup frozen grated coconut, thawed

1 teaspoon vanilla extract

Combine first 3 ingredients in a heavy 2-quart saucepan; gradually stir in milk, and cook, stirring constantly, over medium heat 3 minutes or until thickened.

Stir about one-fourth of hot milk mixture gradually into egg; add egg mixture to remaining hot milk mixture, stirring constantly. Return to a boil, and cook, stirring constantly, 1 minute or until thickened. Remove from heat; stir in coconut and vanilla. Place heavy-duty plastic wrap directly on warm filling. Cool completely; chill 1 hour.

Yield: about 1 cup

Prep Time: 10 minutes

Cook Time: 5 minutes

Inactive Prep Time: 1 hour

Caramel Frosting:

2 (3-ounce) packages cream cheese, cut into cubes and softened

3/4 cup whipping cream

2 1/4 cups sugar

2/3 cup water

9 tablespoons butter, cut into 1/2-inch cubes

Whisk together cream cheese and cream in a small bowl until smooth.

Cook sugar and 2/3 cup water in a heavy 3 1/2-quart saucepan over medium-low heat, stirring constantly, 5 minutes or until sugar dissolves. Increase heat to high, and bring mixture to a boil without stirring. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Cook, without stirring, 10 minutes or just until syrup turns a deep amber color.

Whisk in butter gradually; gradually whisk in cream cheese mixture until smooth. Remove from heat; cool 10 minutes, whisking occasionally.

Yield: 3 cups

Prep Time: 10 minutes

Cook Time: 15 minutes

Inactive Prep Time: 10 minutes