purple sweet potato butter cake

This is an amazingly soft and moist butter cake, made with coconut milk. The smell is divine and you really cannot stop at 1 slice. 🙂

Purple sweet potato butter cake (adapted from Honey Bee Sweets)

Cake

• 180 grams steamed and mashed purple sweet potato
• 95 grams coconut milk
• 6  egg yolks
• 65 grams caster sugar
• 250 grams unsalted butter, softened
• 1/2 tsp salt
• 250 grams cake flour
• 6 egg whites
• 115 grams caster sugar

 

Topping

• 120 grams steamed and mashed purple sweet potato
• 72 grams coconut milk

1. Line a 8 by 8 inches pan with baking paper.
2. Mix 180 grams mashed sweet potato with 95 grams coconut milk.
3. Cream egg yolks with sugar until lighter in color.
4. Add in butter and salt. Mix well.
5. Add in sweet potato mixture. Mix well.
6. Add in cake flour. Mix well.
7. Whisk egg whites with caster sugar until stiff peaks.
8. Fold in meringue to egg yolk mixture in 3 additions.
9. For topping, mix both ingredients well. Dollop over the top of the cake and using a skewer, swirl to get a nice pattern.
10. Bake in water bath at 155 C for 70-75 minutes.