Description
A moist, warmly spiced bundt cake made with mashed sweet potatoes, pumpkin pie spice, and sweetened coconut.
Ingredients
Units
Scale
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 1/2 cups (340 g) mashed sweet potatoes (from about 2 medium sweet potatoes, cooked and mashed)
- 3 cups (360 g) self-rising flour
- 1 1/2 tsp pumpkin pie spice
- 1 cup (85 g) sweetened shredded coconut
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Generously grease a 10- or 12-cup bundt pan with butter or baking spray.
- 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 addition.
- Mix in mashed sweet potatoes on low speed until fully incorporated.
- In a separate bowl, whisk together self-rising flour and pumpkin pie spice.
- Gradually add the dry mixture to the sweet potato mixture while beating on low speed, mixing until just combined — do not overmix.
- Stir in sweetened shredded coconut by hand until evenly distributed.
- Spoon batter evenly into the prepared bundt pan and smooth the top.
- 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 before serving, if desired.
Notes
- Self-rising flour is key here — it provides the lift this dense batter needs. Do not substitute all-purpose flour without adding baking powder and salt.
- Fresh or canned sweet potatoes both work. If using fresh, cook and mash until completely smooth before measuring.
- Unsweetened coconut can be substituted for a less sweet result; the texture will be similar but the flavor slightly more neutral.
- Prep Time: 20
- Cook Time: 65
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice