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Skillet Sweet Potato Cake with Coconut Icing
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5 from 1 vote

Sweet Potato Skillet Cake with Broiled Coconut Icing

Author Jackie Garvin- Sweet Potato Love Cookbook


  • 2 extra large eggs
  • 1 cup granulated sugar
  • 1/2 cup buttermilk
  • 1/2 teaspoon baking soda
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 medium-sized sweet potato, baked and flesh removed and mashed
  • 1 cup self-rising flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger


  • 1/4 cup unsalted butter
  • 2/3 cup brown sugar, firmly packed
  • 3 tablespoons buttermilk
  • pinch of kosher salt
  • 1 cup coconut flakes, sweetened
  • 1 cup pecans


  • Beat together eggs and sugar until creamy and pale yellow.
  • In the same bowl, add buttermilk, baking soda, melted butter, and mashed sweet potato. Stir until mixed.
  • Add flour, cinnamon, and ginger to a small bowl and stir lightly.
  • Add flour mixture to wet ingredients and stir with a wooden spoon until mixed.
  • Pour into a well-seasoned 9-inch cast iron pan. You can use a greased and floured 8-inch square pan instead.
  • Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven and prepare icing.
  • Cook butter, brown sugar, buttermilk, and salt in a small pan over medium heat, stirring constantly, until the butter and sugar have melted. Add coconut and pecans and continue stirring until the mixture reaches a medium rolling boil.
  • Immediately, pour icing on top of warm skillet cake and spread across entire surface.
  • Place under broiler for 2 to 3 minutes or until browned. Do no get distracted. Once the topping starts to brown, you've got a few seconds that separates browned from burned.
  • Remove from oven and completely cool on a cooling rack before cutting.