Jamaican Sweet Potato Cake

Olive oil, sweet potato and oats to create one of the most delicious cakes you ever had? Yes, you have to try this recipe. There are many recipes and varieties of Jamaican Sweet Potato Cake but this version is so healthy and nutritious that you can serve it for your breakfast. I found several recipes on the internet but  I substituted or changed almost every ingredient of the original recipe to make it lighter and more nutritious – flour for oats, butter for olive oil etc. If you like carrot cake you will love this cake.

Recipe:
2 cups quick oats
1 cup all-purpose flour
½ cup olive oil
2 eggs
1 cup packed brown sugar
¼ cup honey
1 cup peeled and grated sweet potato (about one small to medium sweet potato)
1 cup grated coconut
1 teaspoon finely grated ginger
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
½ cup milk (or soy milk)
1 teaspoon vanilla extract


Topping:
¼ cup grated coconut
¼ cup brown sugar
½ tsp cinnamon
1 tsp lemon zest
1 tbls olive oil


PREPARATION:
Mix wet batter ingredients and add them to dry ingredients. Mix well with electric mixer.
Combine all the ingredients for topping in a small bowl.
Spoon the batter into greased and floured cake pan.
Sprinkle the cake with topping, preferably with fingers, evenly. Bake at 350 F for about an hour. This cake is quite thick and sticky in consistency, so knife or toothpick inserted in center does not have to come out clean. While backing, you will feel pretty strong olive oil fumes but do not worry; it will fade away and will be unnoticeable once the cake is baked.
Serve warm or cold. For breakfast, serve it with a glass of soy milk.