Moist Sweet Potato and Coconut Cake
A wonderfully tender cake that brings out the natural sweetness of sweet potatoes. With a hint of coconut and a fluffy crumb, it's a crowd-pleasing treat perfect for afternoon tea or a family dessert. One slice is never enough.
🛒 Ingredients
20 servings
- 3 cups cooked and mashed sweet potato (about 3 medium sweet potatoes)
- 3 eggs
- 1½ cups sugar
- 1 tablespoon baking powder
- 3 tablespoons margarine or unsalted butter, melted
- 5 tablespoons shredded coconut (optional)
- 2 cups all-purpose flour
- 1½ cups whole milk
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Preheat the oven to 350 °F (180 °C). Peel and boil the sweet potatoes until fork-tender. Drain, mash until smooth and set aside.
- 2
In a blender or using a hand mixer, beat the eggs and sugar together until light and fluffy.
- 3
Add the margarine, mashed sweet potato, flour and milk. Blend at medium speed until the batter is smooth and lump-free.
- 4
Transfer the batter to a large bowl and fold in the shredded coconut using a spatula with gentle, circular movements.
- 5
Stir in the baking powder last, mixing softly to keep the batter airy — avoid over-working it at this stage.
- 6
Grease and flour a large bundt pan. Pour in the batter, filling no more than three-quarters full as the cake rises significantly during baking.
- 7
Bake for about 40 minutes, or until a skewer inserted in the centre comes out clean. Cool for 10 minutes before turning out.
💡 Chef's Tip
Orange-fleshed sweet potatoes give the cake a richer colour and deeper flavour. Swapping margarine for melted butter adds extra richness. The cake keeps well for 2–3 days wrapped in cling film at room temperature.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
