Pain Patate

Shopping list

• 800 g sweet potato — peeled and grated

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• 100 g desiccated coconut

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• 150 g caster sugar

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• 80 g plain flour

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• 3 piece eggs — lightly beaten

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• 200 ml coconut milk

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• 2 tsp vanilla extract

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• 1 tsp ground cinnamon

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• 0.5 tsp ground nutmeg

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• 30 g butter — melted, plus extra for greasing

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• 1 tsp baking powder

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• 50 g raisins — optional

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Step by step

1. 1

   Preheat your oven to 160°C (fan). Grease a 23 cm square baking tin and line with baking parchment.

2. 2

   In a large mixing bowl, combine the grated sweet potato, desiccated coconut, caster sugar, cinnamon, and nutmeg. Mix well.

3. 3

   In a separate bowl, whisk together the eggs, coconut milk, vanilla extract, and melted butter.

4. 4

   Pour the wet mixture into the sweet potato mixture and stir until thoroughly combined.

5. 5

   Sift the flour and baking powder over the mixture and fold in gently until no dry patches remain. Stir in the raisins if using.

6. 6

   Pour the batter into the prepared tin and smooth the top with a spatula.

7. 7

   Bake for 60– 70 minutes, until the top is golden brown and a skewer inserted into the centre comes out clean.

8. 8

   Remove from the oven and let cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.

9. 9

   Cut into squares and serve at room temperature. The cake keeps well for up to 3 days in an airtight container.