Brazilian recipe
Brazilian Sweet Potato Cake with Coconut
This classic Brazilian sweet potato cake is a comforting, dense, and moist treat that’s incredibly simple to whip up for a cuppa.
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Ingredients
1 kg sweet potatoes
100 g unsalted butter
3 eggs
100 g desiccated coconut
3 tablespoons caster sugar
1 tin (approx. 395g) condensed milk
1 tablespoon baking powder
Butter, for greasing
Icing sugar, for dusting
100 g unsalted butter
3 eggs
100 g desiccated coconut
3 tablespoons caster sugar
1 tin (approx. 395g) condensed milk
1 tablespoon baking powder
Butter, for greasing
Icing sugar, for dusting
Where to find ingredients
In Australia, you can find sweet potatoes (often referred to as kumara) in the fresh produce section of any major supermarket like Woolworths or Coles. Desiccated coconut is readily available in the baking aisle. Condensed milk is standard in the long-life milk or baking section. For the best result, use standard Australian butter and ensure your baking powder is fresh. If you are near a specialty Latin American grocery store, they may stock specific varieties of sweet potato, but the standard 'Gold' or 'Purple' varieties found at local greengrocers work perfectly for this cake.
Preparation method
- Boil the sweet potatoes in a pressure cooker with 500 ml of water for approximately 20 minutes
- Peel the potatoes and process them through a potato ricer or masher while they are still hot
- Add the butter to the mashed sweet potato and mix thoroughly
- Add the eggs one at a time, incorporating them gently into the mixture
- Fold in the desiccated coconut and sugar, mixing until well combined
- Pour in the condensed milk and stir until the batter is smooth and well incorporated
- Finish by gently folding in the baking powder
- Transfer the mixture into a greased medium-sized rectangular baking tin
- Bake in a preheated oven at 180°C for about 45 minutes
- Allow the cake to cool completely in the tin
- Dust with icing sugar before slicing into squares to serve
Observations
This recipe yields a rich, dense cake that pairs perfectly with a coffee or tea break. Using sweet potato ensures a moist, naturally sweet consistency, beautifully rounded off with the tropical flavour of coconut.
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