sweet potato and coconut cake
0
Points®
Total time: 0 min • Prep: 0 min • Cook: 0 min • Serves: 10 • Difficulty: Easy
Using vegetables in cakes is common – courgette breads and carrot cakes are firm favourites. However, baking with sweet potato means you can have a low sugar bake with just as much flavour. We’ve added coconut to ours as well for a tropical touch, with a Greek yoghurt topping!
Ingredients
Sweet potato, raw
500 g
Calorie controlled cooking spray
1 spray(s)
White Self Raising Flour
225 g
Baking powder
½ teaspoon(s), level
Ground Nutmeg
⅛ teaspoon(s), level
Egg, whole, raw
2 medium, raw, lightly beaten
Reduced fat coconut milk, tinned (7.7% Fat)
200 ml
0% fat natural Greek yogurt
300 g
Low Fat Soft Cheese
50 g
Honey
1 tablespoon(s)
Desiccated Coconut
25 g
Instructions
1
Preheat the oven to 200/180/Gas 6. Bake the sweet potatoes for 1 hour until soft and tender, and then allow to cool slightly. Scoop out the flesh, mash and set aside in a bowl, you’ll need around 250g flesh.
2
Meanwhile, lightly mist a 8inch cake tin with the low cal spray, then line the bottom & sides with greaseproof paper. Sift together the self raising flour, baking powder and nutmeg. Stir in the eggs and coconut milk, before folding in the sweet potato flesh.
3
Turn the oven down to 180/160/Gas 4, and bake for 30 minutes, or until a skewer comes out clean from the middle
4
Whilst the cake is in the oven, make the topping by beating together all of the ingredients apart from the coconut
5
Once the cake is cooked, allow to cool in the tin slightly before transferring to a wire rack to cool completely. To serve, spoon on the topping and then sprinkle with the desiccated coconut
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