Easter is coming up! With it, all things carrots and chocolate eggs and adorable dresses for little girls.
Ugg, I am not little enough to pull those off anymore.
For Easter dinner, filet mignon, baked potatoes, and Caesar salad have been on the menu for years. Last year, we added a cake to list, a caramel one from the Southern Living Comfort Food Cookbook. I had always associated carrot cake with Easter, but now I can think of caramel cake, too. Gosh, I should’ve combined those two into a cake! Oh well, what’s done is done.
Sweet potato and coconut are just as good as carrot and caramel.
Especially when it’s triple coconut.
I was looking through that same cookbook and saw a recipe for Mama Dip’s Carrot Cake. The layers of moist dense spice cake studded with carrots and nuts and lathered in thick cream cheese frosting was just too much. I had to make it. But I had to make it different #foodbloggerproblems
So, I decided to use one of the sweet potatoes in our fridge. My Mom found the biggest sweet potatoes! So I only had to use one to get 3 cups of shredded sweet potato. I actually made two cakes because I thought I would all fancy and pull off the four layer cake. (This is only one cake sliced in half and frosted.) But since I only had one can of coconut milk, I didn’t have enough to frost two cakes. So you get one. BUT it is frosted with dairy free whipped cream. I followed Oh She Glows instructions on how to make whipped cream from full fat coconut milk and I was so happy it worked! Granted, mine was not near as fluffy as hers, and tasted extremely coconut-y, but I was a ok with that because 1) I wanted it to be more like frosting and 2) This cake does have the title triple coconut in it.
Coconut in the form of
Sooooo if you don’t like coconut, you can probably stop reading.
You still here? Good, join the coconut lover club.
Now, I usually don’t make layer cakes because they take a lot of time and are a pain to frost. This cake is so easy to whip up and I’ll share my little secret for slicing and frosting cakes: freeze them. And after they are frozen, cut them in half and frost them. They don’t crumble or fall apart and the frosting doesn’t pull off the top of the cake (speaking from lots of experience here.) Honestly, cake is amazing frozen. But I like things straight from the freezer. And I like dense cake 🙂
So once you’ve made it, you are going to taste it, right? This is like a spice cake, but with texture. Every bite has shredded sweet potato and coconut shreds and hints of cinnamon. The coconut whipped cream frosting is light and mildly sweet and breaks up the cake. I couldn’t stop eating it.
Believe it or not, this cake is actually healthy for you. It is 100% whole wheat, completely butter free, full of healthy fats, bursting with vitamin c (hello sweet potato) and gorgeous to boot. Gorgeous enough to make up for those adorable little dresses I can’t wear anymore.
- 1-1/4 cup whole wheat flour
- ½ cup sugar
- ⅓ cup brown sugar, packed
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ cup coconut oil, melted (you can sub vegetable)
- 2 tablespoons milk (I used almond, but you can use coconut or cow's)
- 4 eggs
- 1-1/2 cups grated sweet potato (1 small or medium)
- 1 (13.5 oz) can full fat coconut milk
- 1 tablespoon sugar
- 1 teaspoon vanilla
- Preheat oven to 350. Lightly grease and flour one 8 inch cake pan.
- In a medium bowl, whisk flour, sugars, cinnamon, nutmeg, powder, soda, and salt. Set aside.
- In a large bowl, beat coconut oil, milk, and eggs.
- Stir dry ingredients into wet ingredients until just combined.
- Stir in grated sweet potatoes.
- Pour into prepared cake pan and bake for 35 minutes or until toothpick inserted comes out clean.
- Let cool for 15 minutes before removing to a wire rack. Let cool completely.
- You can a) cut in half and frost now or b) freeze cake and then cut and frost. Choice b is easier, but you do have to plan ahead.
- To frost: Refrigerate coconut milk overnight.
- Flip can upside down and remove bottom lid.
- Drain out liquid, leaving solidified milk at bottom.
- Remove solidified milk and beat until fluffy.
- Add sugar and vanilla.
- Use immediately or refrigerate until ready to use.