Enjoy free standard shipping on all orders of $100 or more in the Milk Street Store!

The Complete Milk Street TV Show Cookbook

Mstv Cookbook 2 Signed Final 4

New Season. New Recipes. New Book. Signed Editions available now!

Coconut and ginger flavor our cakier version of a classic dessert from Macau
Milk Street Bowtie Macanese Sweet Potato Cake (Batatada)

Macanese Sweet Potato Cake (Batatada)

3 hours 20 minutes active

Free

Sweet potatoes give this simple cake a rich, yet still light flavor and crumb. Yellow sweet potatoes are the traditional choice, but we preferred it with orange-fleshed sweet potatoes. Both unrefined and refined coconut oil work; the former has a richer, more intense flavor and aroma that accentuate the shredded coconut in the cake. You'll need a food processor with at least an 11-cup capacity to accommodate the sweet potato puree.

12 ounces orange-fleshed sweet potatoes, peeled and cut into 1-inch chunks
195 grams (1½ cups) all-purpose flour
50 grams (⅔ cup) unsweetened shredded coconut
2 teaspoons ground ginger
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
200 grams (1 cup) packed dark brown sugar
1 tablespoon grated lime zest, plus 2 tablespoons juice (1 to 2 limes)
3 large eggs
3/4 cup whole milk
1 tablespoon vanilla extract
100  grams (½ cup) coconut oil, melted and warm, plus more for pan
90 grams (¾ cup) powdered sugar
Ingredients
  • 12

    ounces orange-fleshed sweet potatoes, peeled and cut into 1-inch chunks

  • 195

    grams (1½ cups) all-purpose flour

  • 50

    grams (⅔ cup) unsweetened shredded coconut

  • 2

    teaspoons ground ginger

  • 2

    teaspoons baking powder

  • ½

    teaspoon baking soda

  • 1

    teaspoon kosher salt

  • 200

    grams (1 cup) packed dark brown sugar

  • 1

    tablespoon grated lime zest, plus 2 tablespoons juice (1 to 2 limes)

  • 3

    large eggs

  • ¾

    cup whole milk

  • 1

    tablespoon vanilla extract

  • 100

     grams (½ cup) coconut oil, melted and warm, plus more for pan

  • 90

    grams (¾ cup) powdered sugar

Directions
  1. 01
    Heat the oven to 350°F with a rack in the middle position. Coat a 9-by-13-inch metal baking pan with coconut oil. Place the sweet potatoes in a microwave-safe medium bowl, cover and microwave on high for about 5 minutes, stirring once halfway though, until the potatoes are completely tender. Carefully uncover and set aside to cool slightly.
    See Demo
  2. 02
    In a food processor, combine the flour, coconut, ginger, baking powder, baking soda and salt. Process until the coconut is finely ground, 1 to 2 minutes. Transfer to a large bowl. In the processor, combine the brown sugar and lime zest, then process until fragrant, about 30 seconds. Add the sweet potatoes and process until completely smooth, 60 to 90 seconds, scraping the bowl as needed.
    See Demo
  3. 03
    Add the eggs, milk and vanilla, then process until combined, about 10 seconds. With the machine running, add the melted coconut oil through the feed tube, then process until fully incorporated. Pour the sweet potato mixture into the dry ingredients and gently whisk to combine. Transfer the batter to the prepared pan and spread evenly.
    See Demo
  4. 04
    Bake until the cake is golden brown and a toothpick inserted at the center comes out clean, 30 to 35 minutes. Let cool in the pan on a wire rack for 15 minutes. Meanwhile, in a small bowl, whisk the powdered sugar and the lime juice until smooth. Brush the glaze evenly onto the warm cake. Let the cake cool completely, about 2 hours.
    See Demo
Tip: Don’t use sweetened shredded coconut. It will make the cake much too sweet.
In the store
More

Desserts

Down arrow

Macanese Sweet Potato Cake (Batatada)

Get Ready to Cook

12

Servings

3 hours

20 minutes active

Tip

Don’t use sweetened shredded coconut. It will make the cake much too sweet.

Ingredients
  • 12

    ounces orange-fleshed sweet potatoes, peeled and cut into 1-inch chunks

  • 195

    grams (1½ cups) all-purpose flour

  • 50

    grams (⅔ cup) unsweetened shredded coconut

  • 2

    teaspoons ground ginger

  • 2

    teaspoons baking powder

  • ½

    teaspoon baking soda

  • 1

    teaspoon kosher salt

  • 200

    grams (1 cup) packed dark brown sugar

  • 1

    tablespoon grated lime zest, plus 2 tablespoons juice (1 to 2 limes)

  • 3

    large eggs

  • ¾

    cup whole milk

  • 1

    tablespoon vanilla extract

  • 100

     grams (½ cup) coconut oil, melted and warm, plus more for pan

  • 90

    grams (¾ cup) powdered sugar

Step 1 of 4

Soften the potatoes

12
ounces orange-fleshed sweet potatoes, peeled and cut into 1-inch chunks

Heat the oven to 350°F with a rack in the middle position. Coat a 9-by-13-inch metal baking pan with coconut oil. Place the sweet potatoes in a microwave-safe medium bowl, cover and microwave on high for about 5 minutes, stirring once halfway though, until the potatoes are completely tender. Carefully uncover and set aside to cool slightly.

Step 2 of 4

Combine and process

195
grams (1½ cups) all-purpose flour
50
grams (⅔ cup) unsweetened shredded coconut
2
teaspoons ground ginger
2
teaspoons baking powder
½
teaspoon baking soda
1
teaspoon kosher salt
200
grams (1 cup) packed dark brown sugar
1
tablespoon grated lime zest

In a food processor, combine the flour, coconut, ginger, baking powder, baking soda and salt. Process until the coconut is finely ground, 1 to 2 minutes.


Transfer to a large bowl. In the processor, combine the brown sugar and lime zest, then process until fragrant, about 30 seconds. Add the sweet potatoes and process until completely smooth, 60 to 90 seconds, scraping the bowl as needed.

Step 3 of 4

Combine the dry and wet ingredients

3
large eggs
¾
cup whole milk
1
tablespoon vanilla extract
100
 grams (½ cup) coconut oil, melted and warm

Add the eggs, milk and vanilla, then process until combined, about 10 seconds. With the machine running, add the melted coconut oil through the feed tube, then process until fully incorporated.


Pour the sweet potato mixture into the dry ingredients and gently whisk to combine. Transfer the batter to the prepared pan and spread evenly.

Step 4 of 4

Bake, glaze and serve

2
tablespoons lime juice
90
grams (¾ cup) powdered sugar

Bake until the cake is golden brown and a toothpick inserted at the center comes out clean, 30 to 35 minutes. Let cool in the pan on a wire rack for 15 minutes.


Meanwhile, in a small bowl, whisk the powdered sugar and the lime juice until smooth. Brush the glaze evenly onto the warm cake. Let the cake cool completely, about 2 hours.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Want more?

See More Desserts