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Home » Recipes » Magefesa » Sweet potato, vanilla and coconut cake using a Magefesa

Sweet potato, vanilla and coconut cake using a Magefesa

Name: Sweet potato, vanilla and coconut cake using a Magefesa
Prep time: 38 min
Cook time: PTM
Total time: 73 min
Yield: 8 servings
Cuisine: ["Caribbean"]

Magchef Plus 4540, Magchef Black

(5)

Preparation time

38 min

Total time

73 min

Servings

Calories / Serving

470 Cals

Difficulty

Easy

Sweet potato, vanilla and coconut cake using a Magefesa

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!

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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

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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.

Open this Recipe in the KudoCook App

Sweet potato, vanilla and coconut cake using a Magefesa

Ingredients

Loved this recipe?
Thousands like it available
in the app!

Steps

Categories

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