Sweet Potato and Coconut Cake
I’ve been looking forward to posting this Sweet Potato and Coconut Cake recipe, as this is the first time I’ve baked with sweet potato and it tastes scrumptious! If you read my post When it all goes wrong from Monday then you’ll know that I made a cake that went disastrously wrong, and one that luckily went smoothly. This, of course, is that fortunate cake. I implore you not to judge me on my icing skills! The rustic look is in fashion…right?!
I’ll state right now for the record, that I’m a big fan of carrot cake and this is really similar; sweet, moist and light. Just perfect to have with your afternoon tea or, as it’s coming into picnic season, why not bake this to go in your hamper?
- 175ml coconut oil
- 3 eggs
- 100g demerara sugar
- 75g honey
- 280g self-raising flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 200g raw sweet potato, peeled and grated
- 75g desiccated coconut (plus more for sprinkling on top)
- 250g icing sugar
- 125g unsalted butter
- 1 1/2 tbs honey
- 1/4 tsp vanilla extract
- a splash of milk
- Preheat oven 180c.
- Grease a 23cm cake tin and line with baking parchment paper.
- In a large mixing bowl, sieve the flour, baking powder, bicarbonate of soda, cinnamon and nutmeg and give it a good mix. Then make a well in the centre.
- In another bowl, add the eggs, coconut oil, sugar and honey. Whisk together until combined.
- Pour the wet ingredients into the centre of the well and fold in carefully, along with the grated sweet potato and desiccated coconut.
- Spoon the mixture into the cake tin and bake for 30-35 minutes or until a skewer comes out clean.
- Transfer to a wire rack and let the cake cool completely.
- For the icing, cream together the butter and icing sugar until smooth then add in the honey and vanilla extract. Mix until combined. Use a splash of milk if the icing is too thick. Top with a sprinkling of desiccated coconut.