Sweet Potato Cake

Preheat oven to 350°F (177°C). Grease and line the bottom of a 9 x 2 inch springform pan with a round of parchment paper.

In a large bowl whisk together the flour, ground cinnamon, baking powder, ginger, baking soda, salt, nutmeg, cloves, and allspice until thoroughly mixed.

In a medium bowl, mix together the mashed sweet potatoes, milk, and vanilla extract.

In the bowl of a stand mixer, cream the butter until smooth. Add in the Redpath® Dark Brown Sugar and Redpath® Granulated Sugar. Cream on medium speed until pale in colour and fluffy; about 3 minutes. Add in the eggs, one at a time, incorporating the egg into the batter before adding the next.

Add in a third of the dry ingredients. Mix on low until just combined. Transfer half of the sweet potato mixture into the batter. Blend until just combined; repeat process, ending with the dry ingredients.

Pour the sweet potato batter into the prepared pan, smoothing out the top.

Place into the preheated oven. Bake for 65 to 75 minutes or until a skewer inserted into the centre of the cake comes out clean.

Remove from the oven. Let cool about 10 minutes in the pan. Unmold cake and place onto a wire cooling rack to completely cool.

In a small bowl, whisk together the coconut milk, coconut extract, and salt.

Whisk in the Redpath® Icing Sugar. Add more icing sugar if a thicker consistency is desired and more milk, about 1/2 teaspoon (3 ml) at a time, if a thinner consistency is desired.

Place cake onto platter or cake stand. Pour glaze over the cake. Garnish with coconut.

Serve immediately.