Sweet Potato Skillet Cake with Broiled Coconut Icing
Ingredients
- 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
Icing
- 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
Instructions
- 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.