JOIN! 12 Weeks for $1

Lime-Glazed Sweet Potato and Coconut Cake

12 Servings

3 hours 20 minutes active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

In this cake inspired by the Macanese dessert called batatada, sweet potatoes give the crumb a plush, moist yet light texture. Yellow sweet potatoes are the traditional choice, but we preferred the color of orange-fleshed sweet potatoes. Both unrefined and refined coconut oil work; the former has a fuller, 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.




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

3 hours

20 minutes active


  • 12

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

  • 195

    grams (1½ cups) all-purpose flour


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Ida H.

I wonder if I could make that sweet potato cake in a blender. I only have a small food processor.
I would appreciate an answer.

Janelle C.

Hi Ida,

Our Recipe Developer, Julia Rackow made the following suggestion. In this case, a blender wouldn't work, but you could make this work with a bowl and a whisk. The only note would be to grind the coconut in a spice grinder and use a potato ricer, handheld/tabletop stand mixer or food mill for the sweet potato. You want the potatoes to have a smooth texture, no lumps before mixing it in with the other ingredients.

The Milk Street Team

Mary Ann S.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Caitlin D.

Cannot express how good this cake tastes. Do yourself a favor and make this.

Sybil S S.

I thought it was great, not too sweet, a good dense yet light texture.

Armie L.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Paula K.

We have an allergy to dairy. Can almond milk be substituted for the whole milk?

Lynn C.

Hi Paula -

You should be able to substitute almond milk for the whole milk in the recipe. Just keep in mind that almond milk is lower in fat (more like 2% cows milk) so it may be slightly less rich, though you may not even notice a difference. Also, almond milk has more water than cows milk so the water will evaporate and the cake may rise and cook faster. Good luck!

The Milk Street Team

Jess F.

This looks like a great recipe, do you think substituting canned pumpkin for the sweet potato would work as a Thanksgiving dessert, or is the sweet potato would work well for Thanksgiving as-is?

Lynn C.

Hi Jess -

I think this would great on its own as a non-traditional Thanksgiving dessert! We haven't tested it with canned pumpkin so I can't provide any real advice, but I do think the difference in moisture level between the two might impact how the cake turns out.

The Milk Street Team

Dee T.

I took Caitlin’s advice. This is a wonderful cake.

Linda L.

I was wondering could you cook sweet potatoe the day before? Would you need to to warm potatoe or can you use it directly from fridge?

Lynn C.

Hi Linda -

We would advise against making the potatoes ahead. Baking requires such a delicate balance of ingredients to make a successful recipe that we think the potatoes would dry out too much overnight in the fridge and throw off the overall moisture of the cake. Same if the potatoes were cold and had to be reheated. Fortunately we found we could shortcut the cooking by using the microwave, which only takes about 5 minutes.

The Milk Street Team