Purple Sweet Potato & Coconut Chiffon Cake

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Purple Sweet Potato & Coconut Chiffon Cake

PURPLE SWEET POTATO & COCONUT CHIFFON CAKE

Featuring Cocorosco Coconut Oil

Available at Cold Storage Supermarkets, RedMart & Fairprice Online at only $8.80 / 232ml jar & $15.85 / 500ml jar.

CoCorosco Coconut Oil is 100% extra virgin coconut oil extracted from green coconuts in Southeast Asia, which has a more ‘lemak’ fragrance akin to the luscious aroma of “kueh kueh”.

(Makes a 24cm cake)

Ingredients:

236g steamed purple sweet potato + extra 50g (cut smaller portion into 1.5cm cubes)
82g coconut milk
150g + 60g caster sugar
5 egg yolks, at room temperature (use 60g eggs in shell)
½ cup Cocorosco Extra Virgin Coconut Oil
200g top flour
2 tsp baking powder
¾ tsp fine salt
¾ tsp clear pandan essence
8 egg whites
¾ tsp cream of tartar

Method:

Place 236g of the steamed sweet potatoes & coconut milk into a blender & blitz till smooth. You can also mash them by hand, but ensure puree is fine.
Preheat oven to 165°C.
Add 150g sugar to a large mixing bowl with the egg yolks, Cocorosco Coconut Oil, sweet potato puree, top flour, baking powder, salt & pandan essence. Whisk to blend thoroughly.
To make meringue, combine the egg whites and cream of tartar in the bowl of an electric mixer & whisk on medium-high speed until frothy. Gradually add the 60g sugar, beating until egg whites are almost stiff.
Scrape half of the egg whites into the sweet potato batter and fold until partially blended. Add remaining egg whites and fold until just incorporated.
Scatter 1.5cm cubes of sweet potato evenly over base of 24cm chiffon tin. Pour in a third of batter to cover the cubes, scatter more cubes over, pour batter. Repeat once more. Smoothen top with spatula.
Bake for 62 – 65 mins, or until the top of the cake is golden brown & a wooden skewer inserted into the center emerges dry, with only a few tiny crumbs clinging to it.
Carefully overturn cake onto a cooling rack & allow to cool completely before unmoulding.
Store cake in airtight container in the fridge for up to 3 days. Bring to room temperature or microwave for several seconds till warm before eating.