Sweet Potato Coconut Cake

Ingredients

• 2 ¹⁄₄ cups all-purpose flour
• 1 cup flaked sweetened coconut
• ¹⁄₄ cup cornstarch
• 1 ¹⁄₂ tsp Cinnamon
• 1 tsp baking powder
• 1 tsp nutmeg (ground)
• 1 tsp Sea Salt
• 1 cup non-hydrogenated margarine or butter
• 2 cups sugar
• 3 eggs
• 2 tsp vanilla extract
• 2 ¹⁄₂ cups mashed sweet potato

Preparation

1. Preheat oven to 350° F (175° C). Butter a 10” Bundt or tube pan.
2. In a bowl, whisk flour with coconut, cornstarch, Cinnamon, baking powder, nutmeg and Sea Salt.
3. Cream margarine with sugar using an electric mixer, occasionally scraping down sides of bowl for about 4-5 minutes, until light and fluffy. Gradually beat in eggs, then vanilla (don’t worry if batter splits; it will come together later on). Add potato and beat until mixed. Gradually beat in flour mixture just until moistened.
4. Spoon in prepared pan and smooth over top. Bake for 60-70 minutes, until a cake tester or wooden skewer inserted in cake comes out clean. Let cool in pan for 10 minutes, then loosen cake and turn out onto a cooling rack. Cool completely.