Bring the comforting flavors of the Caribbean to your table with this Sweet Potato Coconut Cake recipe. Made with naturally sweet potatoes, rich coconut, and a blend of warm spices, this moist and flavorful cake is the perfect balance of earthy sweetness and tropical goodness. Ideal for afternoon tea, family gatherings, or festive celebrations, it’s a delicious homemade treat that’s sure to impress with every slice.
Ingredients
Sweet Potato Coconut Cake
- 1 ½ cups cake and pastry flour
- ½ cup brown sugar
- 3 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 eggs
- 2 tsp Benjamin’s Vanilla
- 1 tsp Benjamin’s Almond flavouring
- 1 tsp Benjamin’s Cinnamon extract
- 2 tbsp coconut extract
- 1 tbsp grated sweet potato
- 1 cup shredded coconut
Frosting
- 2 egg white
- ½ cup granulated sugar
- ½ corn syrup
- ¼ cup water
- ½ tsp lime juice
- 1 tsp Benjamin’s Vanilla
- 1 tsp Benjamin’s Almond
- 1/8 tsp coconut extract
Method
Sweet Potato Coconut Cake
Sieve flour, baking powder, baking soda, salt in a bowl. Add sugar and combine using a wooden spoon. In a separate bowl, place eggs, vanilla, almond, oil, cinnamon extract and combine using a whisk. Add to grated potato and shredded coconut. Make a well in the dry ingredients and pour liquid in to make a stiff batter. Pour into a 7” lined cake tin. Bake for 25-35 minutes. Use a cake tester to check for doneness. Remove from oven and place on a cooling rack. Decorate with desired frosting.
Frosting
Bring sugar, corn syrup, water and cream of tartar to a boil. Reduce to a syrup consistency. Whisk egg white in a grease-free stainless steel bowl until soft peaks form. With mixer running, stream syrup slowly into egg whites and whisk until stiff peaks are formed and until the side of the bowl is cooled. Add flavouring. Add desired colour and decorate.
