• 1 1/2 cups coconut milk
  • 4 eggs
  • 1/2 cup ghee (melted)
  • 1 teaspoon vanilla extract
  • 1/2 cup maple syrup
  • 1 1/2 cups roasted sweet potato, skin removed
  • 2 tablespoon coconut flour
  • 2/3 cup tapioca flour
  • 1/4 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 2/3 cup unsweetened coconut flakes
  • Handful roasted hazelnuts


  • Preheat oven to 350 degrees.  Line a 10” cake pan with parchment and set aside.
  • Combine coconut milk, eggs, maple syrup, vanilla, and ghee in a blender. Add sweet potato mash and blend again until smooth. Transfer contents to a large bowl.
  • In a separate bowl, add coconut flour, tapioca flour, cinnamon, salt, baking powder and mix until well combined. Add dry ingredients with blended wet batter and whisk until smooth.  Fold in 1/2 cup or more coconut flakes.
  • Pour into cake pan.  Sprinkle a handful chopped hazelnuts and remaining coconut flakes.
  • Bake for 50 minutes, cover will foil, then bake for 20-30 minutes more. The edges will be crispy brown.  Check the middle to make sure it is spongy and a toothpick comes out clean.  May need more time. Remove from oven and let cool.

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