Sweet Potato Cake with Coconut Frosting - butter

Method

• Preheat oven to 350 degrees F. Lightly spray 2 (8 or 9-inch) round cake pans with butter flavored cooking spray; set aside.
• In a large mixing bowl, combine cake mix, mashed sweet potatoes, eggs, coconut extract, evaporated milk, and oil.
• Use an electric mixer to beat on low speed for 30 seconds.
• Scrape down sides of bowl and beat for 2 minutes on medium speed.
• Divide batter between prepared cake pans.
• Bake in preheated oven for 45 to 55 minutes or until a toothpick inserted in middle of cakes comes out clean.
• Let cakes cool in pan for 10 minutes.
• Invert onto a wire cooling rack to cool completely.
• In a medium mixing bowl, combine frosting and rum extract; set aside.
• Place 1 of the cooled cake layers on serving plate.
• Cut a triangle from the bottom corner of a small zip-top bag.
• Spoon 1/4 cup of frosting into bag and secure top with 1 hand.
• Use other hand to guide bag and squeeze a thick border of frosting around the edge of the cake layer.
• Spoon cranberry sauce in the center of frosting border.
• Carefully place the other cake layer on top.
• Frost cake with remaining frosting.
• Sprinkle with coconut and gently pat to adhere to frosting.
• Slice and serve.