Oven: 350 degrees
Bake: 30-35 Minutes
Pan: 9 x 13 inch or Muffins
1/2 c. coconut oil melted (100g)
12 oz sweet potatoes, peeled and cut into 1 inch chunks (340g)
1 1/2 c. + 2 T. soft white whole grain flour (210g)
2/3 c. unsweetened shredded coconut (50g)
2 tsp. ground ginger
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp salt
1 c. dark brown sugar (200g)
1 T. grated lime zest - I used lemon
3 large eggs
3/4 c. whole milk (188g)
1 T. vanilla
3/4 c. powdered sugar (90g)
2 T. lime juice (1 to 2 limes) - I used bottled
- Place the sweet potatoes in a microwave-safe medium sized bowl, cover and microwave on high for about 5 minutes. Stir halfway through, until the potatoes are completely tender Set aside to cool slightly.
- 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.
- 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.
- Add the liquid mixture to the dry ingredients in the bowl and gently whisk until combined. Transfer to the prepared pan and spread evenly.
- Bake until the cake is golden brown and a toothpick inserted at the center comes out clean, about 30-35 minutes. Let it cool in the pan on a wire rack for 15 minutes
- In a small bowl, whisk the powdered sugar and the lime juice until smooth. Brush the glaze evenly onto the warm cake. Let the cake cool in the pan completely about 2 hours.
- Cut into squares, and serve. I made muffins out of mine and they turned out great also. The icing really makes this cake, so make sure you use lime juice.