There’s something magical about sweet potato pound cake that goes way beyond just “fall flavors.” The mashed sweet potatoes give this cake an incredible moistness that regular pound cake never achieves, while a touch of pumpkin pie spice and bits of coconut add just enough complexity without overwhelming that gorgeous sweet potato flavor. I make this year-round because honestly, who says sweet potatoes are only for autumn?
Step by Step Guide to Making Sweet Potato Pound Cake
Preheat and Prep
Preheat oven to 350°F (175°C).
Grease a 10- or 12-cup bundt pan with butter or baking spray. 
Make the Batter
In a large bowl or stand mixer, cream butter and sugar together on medium speed until light and fluffy, about 3 minutes.
Add eggs one at a time, mixing well after each.
Mix in mashed sweet potatoes until fully incorporated.
Add Dry Ingredients and Coconut
In a separate bowl, whisk together self-rising flour and pumpkin pie spice.
Gradually add dry mixture to the sweet potato mixture while beating on low speed, mixing until just combined.
Stir in sweetened coconut by hand.
Bake and Cool
Spoon batter evenly into the prepared bundt pan.
Bake for 65 minutes, or until a toothpick inserted in the center comes out clean.
Cool cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Dust with powdered sugar if desired before serving.
Frequently Asked Questions
What type of flour should I use for this sweet potato pound cake?
You should use self-rising flour, as specified in the recipe, to help the cake rise properly.
Can I use fresh sweet potatoes instead of canned for this cake?
Yes, you can use fresh sweet potatoes; just make sure to cook and mash them until smooth before adding them to the batter.
Is it necessary to use sweetened coconut in this recipe?
While sweetened coconut adds flavor and texture, you can substitute unsweetened coconut if you prefer a less sweet cake.
