Sweet potato coconut dream cake

Sweet potato coconut dream cake

It's true - I have turned into a cake blogger, honestly I never thought that would happen - funny how a world pandemic changes you. But at least it's healthy cakes, so it's not that bad.


I'm back with more sweet potato cakes, and I have really gotten the hang of making a super delicious cake from these lovely things.

Now you're either thinking - "YES"! or "ffs, can't she do anything else than delicious healthy cakes that I can eat with a good conscience" - ok, if you're thinking ffs, then it's probably more in the lines of "why is there no cheese frosting or deep fried anything..." and the answer is simple: Because there's not! That is another blog, maybe Paula Dean can help you out there.


On this site, I am currently baking with lots and lots of sweet potato and this time I'm merging the chocolate cake with a danish cake called "drømmekage" which means dream cake. The dream cake is known for it's baked caramelized coconut topping and typically it comes on a regular vanilla sponge cake, but I thought I would go bounty bar on it and combine cocoa and coconut.


The cake is baked in two steps, first the base cake, and then you add the topping and finish it. You will NOT be disappointed with this recipe.

I have adjusted the sweetness of the batter with an extra banana, since the cocoa powder tends to make it a bit bitter and less sweet, so if you are serving it for people who are used to high sugar cakes, the extra banana is much needed - but with that and the dates and maple syrup, my test subjects have happily been eating this cake even though it's free of gluten, dairy and refined sugar.


WARNING: This cake is super moist, delicious and addictive!




Sweet potato coconut dream cake


Yield: 1 cake (9-10 inch cake tin, I recommend a springform pan, since you can't flip it upside down without losing the coconut topping)

Prep time: 10 minutes

Cooking time: 20 minutes + 10 minutes

Recipe Ingredients:


For the cake

  • 300 g baked sweet potato

  • 1 banana (get an old one if you have one)

  • 4 eggs

  • 45 g rolled oats (1/2 cup)

  • 7 dates (pitted)

  • 4 tbsp maple syrup (or honey)

  • 1oo ml (just under half a cup 0,43 C) almond milk

  • 75 g (3/4 cup) dutch cocoa powder (any unsweetened cocoa will do)

  • 1 tbsp baking powder

  • 1/2 tsp. salt

  • 100 g melted coconut oil or similar (or butter if you wanna go nuts)

Topping:

  • 100 g shredded coconut

  • 50 g coconut oil

  • 75 g maple syrup (just under 1/4 cup)

  • 1/2 tsp. salt




Step pre 1.

If you have not baked the sweet potato, NOW is the time to crank up that oven to 200 *c/395*F and place those whole sweet potatoes on a baking tray with the skin on and bake until they are completely tender. Cool them down before step 2.


Step 1.

Now that you have the baked sweet potato - get your blender out. Pre-heat (or cool down) the oven to 170*c/340*F


Step 2.

Blend all the cake ingredients EXCEPT for the coconut oil.

Blend until smooth.

Step 3.

Then melt and add in the coconut oil whilst blending at low-medium speed.


Step 4.

Grease your cake tin and dust it with shredded coconut.


Step 5.

Pour the batter into the tin.

Step 6.

Bake it! 20 minutes. If you have a modern oven with a fan, the baking time is more towards 18 minutes and if you don't it's 25 ish.

Turn the cake tin two times during the baking time to ensure even baking.


Step 7.

Heat up all the ingredients for the topping in a casserole and simmer for about 2-3 minutes.


Step 8.

Take the cake out of the oven and spread the hot coconut topping evenly on the top, then bake it for another 10 minutes until the coconut is golden toasted. Keep an eye on it so it doesn't burn - if your oven is feisty, it will burn that coconut fast. The cake is done when it's toasted and golden.


Step 9.

Remove the cake from the oven and let it cool down on a rack - you don't need to wait until it's completely cool - because it tastes sooooo good when it's still warm.


TIP: Add chopped nuts to the batter after blending it for crunchy texture.


The cake keeps for up to five days in the fridge, that is if you haven't eaten it by day two.

It also freezes well, however the topping might fall of once defrosted, but just put it back on the cake and slap a dollop of Nice cream on top and pretend like nothing happened.



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Take care, lot's of love

- Hannah


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copyright Hannah Grant 2020