Sweet Potato Coconut Cake

1 1/2 hrs
12 - 14 servings
$0.67/serving

Ingredients

2 ¹⁄₄ cups all-purpose flour

1 cup flaked sweetened coconut

¹⁄₄ cup cornstarch

1 ¹⁄₂ tspCinnamon

1 tsp baking powder

1 tsp nutmeg (ground)

1 tspSea Salt (Grinder)

1 cup non-hydrogenated margarine or butter

2 cups sugar

3 eggs

2 tsp vanilla extract

2 ¹⁄₂ cups mashed sweet potato

Preparation

Preheat oven to 350° F (175° C). Butter a 10” Bundt or tube pan.
In a bowl, whisk flour with coconut, cornstarch, Cinnamon, baking powder, nutmeg and Sea Salt.
Cream margarine with sugar using an electric mixer, occasionally scraping down sides of bowl for about 4-5 minutes, until light and fluffy. Gradually beat in eggs, then vanilla (don’t worry if batter splits; it will come together later on). Add potato and beat until mixed. Gradually beat in flour mixture just until moistened.
Spoon in prepared pan and smooth over top. Bake for 60-70 minutes, until a cake tester or wooden skewer inserted in cake comes out clean. Let cool in pan for 10 minutes, then loosen cake and turn out onto a cooling rack. Cool completely.

Nutritional Information

Per serving: Calories 300, Fat 11 g (Saturated 2.5 g, Trans 0 g), Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 49 g (Fibre 3 g, Sugars 25 g), Protein 5 g.

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Cinnamon

Sea Salt (Grinder)