Sweet potato and coconut loaf cake

    1 hour 25 min

    A delightful loaf cake made with mashed sweet potato, coconut, walnuts, cinnamon and nutmeg. This recipe makes 2 (1 lb) loaf cakes or you can make it in a large ring tin.

    17 people made this

    Serves: 16 

    • 375g plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 225g softened butter
    • 400g caster sugar
    • 4 eggs
    • 675g cooked mashed sweet potatoes
    • 1 teaspoon vanilla extract
    • 75g dried coconut flakes or desiccated coconut
    • 120g chopped walnuts

    Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

    1. Preheat oven to 180 C / Gas 4. Grease 2 (22cm x 12cm) loaf tins or a 25cm ring tin.
    2. Mix flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt in a bowl.
    3. Beat butter in a large bowl using an electric mixer until creamy, about 2 minutes. Gradually beat sugar into creamed butter until fully incorporated, about 3 more minutes. Add eggs, 1 at a time, beating each egg completely before add the next. Beat in sweet potato and vanilla extract until well mixed. Stir flour mixture, coconut and walnuts into butter mixture until just combined. Pour cake mixture into the prepared tins.
    4. Bake in the preheated oven until a skewer inserted into the loaf cake comes out clean, about 1 hour 10 minutes.

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    Reviews in English (49)


    I recently bought and prepared some sweet potatoes, wondering if I still hated them as much as my childhood memories told me I did. The roasted sweet potatoes I made with them were a vast improvement, but neither Hubs nor I were fond enough of them to eat them again. So what to do with the four or five baby sweet potatoes I had left? I chose this recipe, thinking I might as well embrace the sweetness of the sweet potatoes in something like this rather than fight with them in another savory vegetable side dish. And if it wasn't for having these leftover sweet potatoes I never would have experienced this simply excellent bread. Hubs would never have tolerated the coconut or the nuts, but since he wasn’t about to eat anything “Sweet Potato” anyway, I included them both. As I measured out the cooked, mashed sweet potatoes, I found myself about 1/3 c. short (1/2 recipe). Not a problem–I just grabbed a jar of strained baby food carrots and used them to make up the difference. I liked this –it’s moist, not as heavy as other breads of this type, not as sweet (and I liked that!) and is delicately spiced (and I liked that too). I also liked the flavor only butter can impart. Until I made this I probably would have thought it similar to pumpkin bread, but it’s really not. It’s lighter and brighter in color, almost like mango, and has a flavor all its own. Not sure I’ll buy sweet potatoes again, but as this recipe’s first reviewer I can tell you I couldn't have been more pleased.  -  12 Jun 2013  (Review from Allrecipes US | Canada)


    This is a great recipe! I didn't have any walnuts, or any other nut for that matter, but it still was good. This is so moist! I made a few smaller sized loaves, and they were done in about 50 minutes, so make sure you adjust the time if you decrease the size. I also added a handful of chocolate chips in one of the loaves - mmmmm, that was also really good if you like chocolate.  -  23 Feb 2014  (Review from Allrecipes US | Canada)


    I love to bake pumpkin bread, but have never tried making sweet potato bread before. My first thought was, "YUM!" This bread has all the best flavors of autumn, and is incredibly moist and satisfying. Because I like to eat breads like this for breakfast, I tweaked the ingredients to make a more wholesome and nutritious bread. I used white whole wheat flour, replaced the 2 cups of white sugar with 1 cup of sucanat (natural dehydrated cane sugar), and replaced the butter with applesauce. Amazing!  -  27 Aug 2014  (Review from Allrecipes US | Canada)