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Bolo bolo ponsi (sweet potato coconut cake): recipe illustration
Desserts

Bolo bolo ponsi (sweet potato coconut cake)

Dense, fudgy cake made with sweet potato, flavoured with coconut milk and cinnamon. Halfway between a cake and a pudding, it is served warm or cold.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

295 kcal per serving

Protein
5.5 g
Carbohydrates
39.8 g
of which sugars
23.1 g
Fat
11.8 g
Fiber
2.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C and butter a 22 cm round tin.
  2. Mash the cooked sweet potato until smooth.
  3. In a bowl, mix the purée with the sugar, eggs, melted butter and vanilla extract.
  4. Add the coconut milk and mix until evenly combined.
  5. Fold in the flour, baking powder, cinnamon and salt, then pour into the tin.
  6. Bake for 45 to 50 minutes, until the top is golden and firm to the touch.
  7. Let it cool slightly, then turn it out; sprinkle with grated coconut if you have some.

Variations and tips

Flour-free version. Replace the flour with 80 g of ground almonds for a denser, gluten-free version.

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Original Ecomely recipe.