Sweet Potato Pudding Cake

5.0/5 rating (1 votes)
Sweet Potato Pudding Cake

My daughter and her friend (maid-of-honor) were home this weekend wedding planning and was watching me make all of these sweet potato recipes and just loved how great the kitchen smelled.  They both loved this pudding cake and were thrilled it was Paleo!  



  • 2-3 medium sweet potatoes (about 1 pound)
  • 1/4 cup coconut flour
  • 1 cup coconut sugar
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 4 large eggs
  • 14 ounce can coconut milk, full fat
  • 2 tablespoons coconut extract
  • 2 tablespoons butter, melted
  • --------------------------------------------------------
  • For Topping
  • 1/2 cup coconut flakes, unsweetened
  • 1/4 cup coconut sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg


  1. Preheat oven to 375 degrees.  Poke a few holes in sweet potatoes and bake on a sheet pan for about 50 minutes. (You want them nice and soft). You can also microwave for 7-10 minutes.  Let cool and peel.

  2. Reduce temperature to 350 degrees.  Prepare a spring form pan by brushing melted coconut oil around the pan and bottom. Wrap the bottom and up about 1 inch with foil.  (to prevent a mess in your oven should there be a leak from you pan)

  3. In a large mixing bowl or stand mixer beat mashed sweet potato then while on low add in coconut flour, coconut sugar, nutmeg, cinnamon and salt to combine. Add in eggs, coconut milk, coconut extract and butter.  Continue mixing until all ingredients are combined well.

  4. In a small bowl add coconut, brown sugar, cinnamon and nutmeg.   Sprinkle over the top of the cake batter.

  5. Bake cake until a knife inserted into the center comes out clean, about 1 hour!  Let cool then carefully rub a butter knife around the edge then open the release of the pan.  

    Slice and enjoy



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