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sweet potato and coconut cake

Total Time
0 min
Prep
0 min
Cook
0 min
Serves
10
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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