Lao Sweet Potato and Coconut Cake
A delightful and subtly sweet cake made from mashed sweet potatoes, rich coconut milk, and fragrant spices. This dessert offers a tender crumb and a comforting flavor profile, often enjoyed as a treat or after a meal.
🧂 Ingredients
- 500 g Sweet potatoes(peeled and cubed)
- 1 cup Shredded coconut
- 1 cup Coconut milk
- 2 large Eggs
- 2 tbsp Butter(melted)
- 2 tbsp Vegetable oil
- 3/4 cup Sugar(adjust to taste)
- 1 tsp Vanilla extract
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Salt
👨🍳 Instructions
- 1
Boil the cubed sweet potatoes until very tender. Drain well and mash them thoroughly until smooth.
💡 Tip: Ensure no lumps remain for a smooth cake texture. - 2
In a large bowl, combine the mashed sweet potatoes, shredded coconut, coconut milk, eggs, melted butter, vegetable oil, sugar, vanilla extract, cinnamon, nutmeg, and salt.
💡 Tip: Whisk until all ingredients are well incorporated. - 3
Pour the batter into a greased and floured 8x8 inch baking pan.
- 4
Bake in a preheated oven at 350°F (175°C) for 45-60 minutes, or until a toothpick inserted into the center comes out clean.
⏱️ 45-60 minutes💡 Tip: The cake should be golden brown on top. - 5
Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
⏱️ 10-15 minutes
💡 Pro Tips
- ✓For a richer flavor, use full-fat coconut milk.
- ✓Add a handful of raisins or chopped nuts for extra texture and flavor.
- ✓This cake can be served warm or at room temperature.
🔄 Variations
- Add a tablespoon of rum for an adult twist.
- Incorporate a touch of pandan extract for a distinct Southeast Asian aroma.