Sweet potato coconut cake
Sweet potatoes are often known for fries, purée, or gratin... but how about using them for dessert? Try our recipe for sweet potato and coconut cake! It's an ultra-easy, 100% homemade preparation that will allow you to end your meal on a sweet note! Plus, this recipe is gluten-free! Yes, we used cornstarch ;-) It's a great opportunity for those with intolerances and allergies to enjoy dessert too!
Ingredients
10
Materials
- Silicone mold (9.5 inches in diameter)
- Potato masher
Preparation
Preparation15 min
Cook time1 hour
Peel and cut the sweet potatoes into pieces. Cook for 15 minutes in boiling water.
Mash them with a potato masher, and add the butter so that it melts into the hot sweet potatoes.
Add sugar, cinnamon, a pinch of salt, and mix well. Then add the cornstarch and mix.
Add the grated coconut, then the eggs, and mix well.
Pour the mixture into a greased mold and bake in a preheated oven for 45 minutes at 350°F (180°C).
And there you have it, your sweet potato cake is ready!
Observations
Sweet Potato: Here we cooked it in water, but you can also steam it.
Nutrition
for 1 serving / for 100 g
Calories: 202Kcal
- Carbo: 22g
- Total fat: 10.4g
- Saturated fat: 6.7g
- Proteins: 3.5g
- Fibers: 3.2g
- Sugar: 13.3g
- ProPoints: 5
- SmartPoints: 9
Nutritional information for 1 serving (118g)
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Comments
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Lynn
I made this exactly as the recipe directed. A half cup of sugar was too much. Not worth adjusting the ingredients to try again. It went into the trash.
i cooked this recipe
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