Sweet potato cake with grated coconut Recipe

 Sweet potato cake with grated coconut Recipe

Sweet potatoes are one of the most versatile and nutritious vegetables. It can be cooked, fried... but it can also be used to make sweets. That's why we made this Sweet Potato cake with a touch of grated coconut, soft, tasty and gluten-free for those who are intolerant. So don't miss our step-by-step guide to this cake that will definitely be included in your cookbook

Ingredients

800 g sweet potatoes (on average 3 medium-sized potatoes)

80 gr (1/3 cup) butter

80 gr (1/2 cup) sugar

1 col. cinnamon tea

1 col. cornstarch soup

60 gr (4 tablespoons) grated coconut

3 eggs

Preparation

Peel and cut the sweet potatoes into pieces. Let them cook for 15 minutes in boiling water.

Using a juicer, mash the potatoes well (like puree) and add the butter, so that it melts with the sweet potatoes while they are still hot.

Add sugar, cinnamon, a pinch of salt and mix well. Then add the cornstarch and mix again.

Add the grated coconut, whole eggs and mix.

Pour/pour the dough into an already greased pan and bake in the preheated oven for 45 minutes at

180°C. (Always do the toothpick test)

This delicious cake is ready.