Sweet Potato Cake with Shredding Coconut & Ginger, topped with Marshmallow Frosting

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Image: By Eneida Nieves, Cake with flowers at Pexels Stock
The food world has a serious love affair going on with sweet potatoes. And why not, they’re delicious and healthy and everything you want a super-food to be. Some people who only bring tested recipes to a potluck, but I love trying new recipes. This Sweet Potato Cake is perfect for Fall & Thanksgiving - or if you love carrot cake and are looking for a delicious alternative. It’s moist, super easy, filled with warm spices, and topped with a sweet fluffy cloud of marshmallow buttercream which tastes like a delicious cloud of marshmallow heave. I added a few chopped pecans on top of my cake – but that’s totally up to you.
Image: By Eneida Nieves, Cake with flowers zoom at Pexels Stock
Ingredients:

Cake:
  • 100 gm coconut oil (melted)
  • 340 gm sweet potatoes (peeled & cut into 1’ chunks)
  • 210 gm soft white whole grain flour
  • 2/3 cup unsweetened shredded coconut
  • 2 tsp ground ginger
  • 3 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 cup dark brown sugar
  • 1 tsp grated lime zest (I used lemon)
  • ¾ cup whole milk
  • 1 tsp vanilla extract
Marshmallow Frosting:
  • 2/3 cup soft unsalted butter
  • 1-7oz jar marshmallow fluff
  • 2 cups powdered sugar
  • 1 tbsp cream or milk
  • ¼ cup chopped pecans (optional)

 Directions:
  1. Place the sweet potatoes in a microwave-safe bowl, cover and microwave on high for about 5 minutes. Stir halfway through, until the potatoes are completely tender. Set aside to cool slightly.
  2. In a food processor, combine the flour, coconut, ginger, baking powder, baking soda and salt. Process until the coconut is finely ground, 1-2 minutes. Transfer to a large bowl.
  3. In the processor, combine the brown sugar and the lime zest, process about 30 seconds. Add the sweet potatoes and process until smooth. Add the eggs, milk and vanilla, then process until combined about 10 seconds. With the machine running, add the melted coconut oil, then process until incorporated.
  4. Add the liquid mixture to the dry ingredients in the bowl and gently whisk until combined. Transfer to the prepared pan and spread evenly.
  5. Bake until the cake is golden brown, and a toothpick inserted at the centre comes out clean, about 30-35 minutes. Let it cool in the pan on a wire rack for 15 minutes
Frosting:
  1. In a large bowl beat the butter until fluffy.
  2. Then mix in the marshmallow fluff.
  3. Mix in the powdered sugar about 1 cup at a time, until the desired sweetness is reached.
  4. Then mix in the cream/milk 1 tablespoon at a time.
  5. Frost the cooled cake, then optionally decorate with pecans.

Give it a try! It’s like a spice cake with an island twist.

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