Curried-Coconut Sweet Potato Tea Cake

This tea cake is packed full of flavor!
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 8 to 10 servings (one 8x4" loaf).
Author: The Bojon Gourmet


  • 1 cup sweet potato puree, (8 oz.)
  • 6 tablespoons virgin coconut oil, melted, (3 oz.)
  • 1/2 cup canned coconut milk
  • 1/2 cup sugar
  • 1/4 cup dark brown sugar
  • 2 eggs
  • 1 cup whole wheat or spelt flour
  • 3/4 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons curry powder
  • 3/4 teaspoon salt


  • 1 tablespoon sugar
  • 1/4 teaspoon curry powder
  • pinch salt


  • Preheat the oven to 350ยบ. Line an 8x4" loaf pan with parchment paper, and brush lightly with a bit of coconut oil.
  • Combine the sweet potato puree, coconut oil and milk, sugars and eggs in a medium bowl and whisk until smooth. Sift together the flour, baking powder, curry powder and salt. Add the dries to the wets and fold gently until thoroughly combined. Spread evenly in the pan.
  • Combine the topping ingredients in a small bowl and sprinkle evenly over the top.
  • Bake the loaf for about an hour, until a toothpick inserted comes out mostly dry with a few clinging crumbs. Cool 10 minutes, then remove the bread from the pan and let cool completely before slicing.


Nutritional values are based on one of eight servings.


Calories: 348kcal | Carbohydrates: 49g | Protein: 5g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 40mg | Sodium: 255mg | Potassium: 377mg | Fiber: 3g | Sugar: 23g | Vitamin A: 135.7% | Vitamin C: 8.8% | Calcium: 6.8% | Iron: 10.9%
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