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Ingredients
- Serves 2 people
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
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Recipe Courtesy of
Asian Food Network
Asian Food Network
Sweet Potato Cake with Coconut Drizzle
Since going gluten free and dairy free, I keep finding new ways to curb my sugar cravings without missing out on delicious desserts, especially during festivities. This is one of my favorite cakes to bake because it checks all the right boxes and at the same time, super easy to make. A moist and fluffy sweet potato loaf cake drizzled with a sticky sweet coconut syrup, it’s topped with a sprinkle of crushed walnuts for an added crunch and some raisins for a pop of color. The perfect dessert to go with any holiday feast!
- Easy
- 10 min
- 60 min
- 15 min
- 3 steps
- 14 Ingredients
- Easy
- 3 steps
- 14 Ingredients
- 10 min
- 60 min
- 15 min
Instructions
-
Preheat Oven
- Preheat your oven to 180°C
- Line a standard loaf pan (8 x 4 inch) with some grease and parchment paper
-
Make the batter
- In a bowl, add in all the dry ingredients (flour, baking soda, baking powder, salt).
- In a mixer, add in the room temperature butter and beat until fluffy before adding the sugar and beat until pale before adding eggs (one at a time).
- Next, add in vanilla and the mashed sweet potato. Scrape down the bowl as needed.
- Next, add in flour mixture a spoonful at a time and alternate with coconut milk. It is important to reduce the speed, scraping down the bowl as needed.
- Place the batter into the loaf pan and cook for 35-45 minutes, or until toothpick inserted in center comes out clean.
- Remove the cake from the tin and cool it down for at least 1 hour
-
Making the Coconut Syrup
- In a pot, add in coconut milk, sugar and corn flour and on a low fire, heat up the syrup and stir until thick.
- Cool before drizzling onto the cake.
Plate and Serve!
Drizzle the syrup all on the cake and garnish with some toasted crushed walnuts.
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Ingredients
- Serves 2 people
-
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
Nutrition
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