Sweet potato-and-coconut cake with date “butter”

Sweet potato-and-coconut cake with date

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  • 6
  • Easy
  • Health conscious
  • 20 minutes
  • 1 hour 40 minutes
  • Woolworths Jordan NSA Merlot 2015


  • 5 free-range eggs
  • 200 g Woolworths organic brown sugar
  • 400 g Woolworths Beauregard sweet potatoes, peeled and grated
  • 1 t vanilla extract
  • 420 g almond flour
  • 1 t ground ginger
  • 1 t ground cinnamon
  • ½ t ground nutmeg
  • 1 t turmeric
  • 1 t baking powder
  • 40 g Thompsons seedless raisins
  • 40 g desiccated coconut
  • ¼ cup avocado (or canola) oil
  • Microgreens, to garnish
  • For the date “butter”, blend:
  • 16 Medjool dates, pitted
  • 1 lemon, zested and juiced
  • A pinch salt

Cooking Instructions

Preheat the oven to 160°C and grease a 15 cm cake tin. 2 Whisk the eggs and sugar for 5 minutes, or until light and fluffy.

Place the sweet potato, vanilla, almond flour, ginger, cinnamon, nutmeg, turmeric, baking powder, raisins, coconut and oil into a large bowl and mix.

Fold in the egg mixture in 2 batches. Pour 2 cups batter into the cake tin and bake for 25 minutes. Repeat with the remaining batter. Cool on a wire rack.

To assemble the cake, spread each layer with date butter and ice the top with the remaining butter.

Garnish with microgreens.

Discover more gluten-free treats here.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Editor quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Karen Bronze
    April 5, 2018

    Does the sweet potato get cooked first before being grated?

    1. Amy Ebedes
      April 11, 2018

      Hi there Karen. Nope, you grate it raw and it cooks during the baking process.