Vanilla potato cake with a chocolate and coconut cream cheese icing
Serving: 1
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Directions
- Preheat the oven to 180°C.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Add the potatoes and vanilla and stir. Combine the dry ingredients and gradually add to the potato mixture alternatively with the milk, beating well after each addition.
- Pour the mixture into 2 x 9cm well-greased cake tins and bake until a toothpick inserted in the centre comes out clean, about 25 – 30 minutes. Turn onto a cooling rack and cool completely before icing.
- For the icing, beat well the cheese, sugar, cocoa powder and coconut. Spread between the cakes as well as on top and around the sides.
Ingredients
- 120 g unsalted butter, at room temperature
- 200 g sugar
- 2 large eggs
- 2 potatoes, peeled, cooked and mashed, about 120g
- 10 ml (2 tsp) vanilla extract
- 240 g (2 cups) cake flour
- 10 ml (1tsp) baking powder
- 250 ml (1tsp) baking powder
- <h3>CREAM CHEESE ICING:</h3>
- 250 g smooth cream cheese
- 120 g castor sugar
- 100 g cocoa powder
- 30 ml (2 tbsp) desiccated coconut