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This Tropical Sweet Potato Snack Cake is moist, tender, and lightly spiced, with mashed sweet potato, crushed pineapple, coconut, and a hint of rum-vanilla warmth. It bakes in one pan, needs no mixer, and finishes with a simple coconut-cream cheese glaze. It’s an easy, crowd-pleasing treat for potlucks, lunchboxes, or an afternoon pick-me-up.

Ingredients

  • 1 1/2 cups (190 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 cup (240 g) mashed cooked sweet potato, cooled
  • 1/2 cup (120 ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (230 g) crushed pineapple, drained well
  • 3/4 cup (60 g) sweetened shredded coconut, plus more for topping
  • 1/2 cup (60 g) chopped macadamia nuts or pecans (optional)
  • 4 oz (115 g) cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons canned coconut milk
  • 1/2 teaspoon vanilla extract, for the glaze

Instructions

  1. Prep: Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch or 9-inch square baking pan with parchment, leaving an overhang on two sides.
  2. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. Mix the wet ingredients: In a separate bowl, whisk the sweet potato, oil, eggs, and vanilla until smooth.
  4. Combine: Pour the wet ingredients into the dry and stir until just combined. Fold in the pineapple, coconut, and nuts, if using.
  5. Bake: Spread the batter evenly into the pan. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
  6. Cool: Let the cake cool in the pan for 15 minutes, then lift it out using the parchment and cool completely on a wire rack.
  7. Make the glaze: Beat the cream cheese and butter until smooth. Beat in the powdered sugar, vanilla, and enough coconut milk to make a spreadable glaze.
  8. Finish: Spread the glaze over the cooled cake and sprinkle with toasted coconut.
  9. Serve: Cut into 12 squares and serve.

Notes

  • Drain the crushed pineapple thoroughly, pressing it in a sieve, so the cake isn’t gummy.
  • Roast the sweet potato rather than boiling it for deeper flavor and less moisture. Canned sweet potato puree also works.
  • Toast the coconut for the topping at 325°F (160°C) for 5 minutes, stirring once, until golden.
  • Store covered at room temperature for 1 day, then in the fridge for up to 5 days because of the cream cheese glaze.
  • Unglazed cake freezes well for up to 3 months. Thaw and glaze before serving.
  • Replace 1 teaspoon of the vanilla with rum extract for a more tropical flavor.

Nutrition

Find it online: https://thefamilycooking.com/tropical-sweet-potato-snack-cake/