Sweet Potato Coconut Cake
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 tsp Sea Salt
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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