batter:
180 g all-purpose flour / gluten-free flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
120 g butter/margarine, room temperature
200 g granulated sugar
2 large eggs (lightly beaten)
1 tsp vanilla extract
300 g mashed cooked sweet potatoes, cooled (about 2 - 3 sweet potatoes)
230 ml coconut milk
coconut drizzle:
300 ml thick coconut cream
200 g granulated sugar
1 tbsp corn flour
garnish:
200 g toasted walnuts
Drizzle the syrup all on the cake and garnish with some toasted crushed walnuts.