Lately, I have been obsessed with the color lilac! It all started with my trip to Whole Foods and the discovery of the purple sweet potato. I made purple smoothies, pancakes, and ice cream! You can find the recipe to the vegan ice cream here. So, no surprise that I even decided to use the color lilac as our theme for this Easter. It is just so beautiful, clean, crisp, and elegant! 🙂 In the past I made chocolate bunny-spaded cakes or coconut cakes as a special dessert for Easter but this year we will have this lilac beauty!
I used Ina Garten’s Plain Pound Cake recipe but used 1 1/2 cups of coconut sugar* instead of 2 cups of regular sugar. I divided the batter between two 9” round cake pans and baked it for about 35 to 40 minutes. I greased the pans with butter and coated them with flour. I did not line them with parchment paper as suggested in her recipe.
*Coconut Sugar: I use the Subscribe & Save service on Amazon. You can always substitute regular sugar with coconut sugar. It’s a bit healthier.
Ingredients for Frosting
- 2 sticks of butter (at room temperature – you can use salted butter)
- 4 1/2 cups of confectioners’ sugar
- 2 tablespoons of milk
- 3 – 4 tablespoons of sweet potato puree (recipe follows)
- In the bowl of an electric mixer fitted with a paddle attachment, blend together the butter, milk, and sweet potato puree.
- Add the confectioners’ sugar and mix until smooth.
Ingredients for Sweet Potato Puree
- 1 small purple sweet potato (peeled & cubed)
- 1/3 cup almond milk (you can use cream, half & half, or milk)
- Place everything in a blender and process until smooth. Store in an airtight container and use within 1 -2 days.
Tip: Add it to smoothies, protein shakes, muffins, pancakes etc.