Sweet potato, vanilla and coconut cake using a Thermomix
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Indulge in the tropical sweetness of this Sweet Potato, Vanilla, and Coconut Cake, a delightful concoction that brings together the earthy richness of sweet potatoes and the creamy embrace of coconut. Originating from the heart of Caribbean cuisine, this cake is not only a feast for the palate but also a vibrant homage to the bountiful harvests of the region. Fun fact: sweet potatoes are not just a treat for our taste buds; they're also packed with vitamins and antioxidants, making this cake a slightly guiltier pleasure! As you whip up this beauty, imagine yourself on a sun-kissed beach, the gentle waves whispering sweet nothings while you savor each bite of this moist, aromatic delight. Perfect for any occasion, it’s sure to become a staple in your dessert repertoire!
Ingredients
- 500 g Sweet potato
- 600 g Water
- 4 Eggs
- 90 g Whole cane sugar
- 1 Vanilla bean
- 70 g Coconut oil
- 35 g Whole rice flour
- 35 g Powdered almond
Steps
- Peel, cut into cubes, and add 500 g of sweet potato in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Transfer the content of the bowl by using the spatula in the cooking basket.
- Add 600 g of water in the food processor bowl.
- Place the cooking basket.
- Mix steam: 15:00min / 120°C / Speed .
- Remove the cooking basket.
- Setaside the preparation content let cool.
- Rinse the food processor bowl.
- Preheat the oven at 180°C.
- Grease a cake pan (18 cm in diameter) and set aside.
- Add 4 eggs, 90 g of whole cane sugar, 1 vanilla bean in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Add 70 g of coconut oil, 35 g of whole rice flour, 35 g of powdered almond in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 5.
- Add the drained sweet potatoes.
- Mix manual: 20sec / 0°C / Speed 7.
- Transfer the content of the preparation content in a cake mold to be buttered before.
- Cook in the oven at 180°C during 30min.
- Let it cool before removing from the mold. Serve, optionally garnished with almond slivers.
