bite-sized bright pink and yellow sweet potato cakes, one split open to reveal coconut filling

Sweet Potato Cakes with Butter Coconut Filling

Updated on Apr 22, 2025
By Zoey Springer

For this recipe, you will need a Chinese moon cake mold press. They are easy to use and widely available online. 

Ingredients: 

  • 2 medium-sized sweet potatoes (Korean Gold, Lilac etc.)
  • 2 sticks unsalted or vegan butter
  • ½ c. powdered sugar or to taste
  • ½ c. sticky rice flour  
  • 16 oz. coconut flakes
  • Pinch of salt 

Instructions: 

  1. Thoroughly wash the sweet potatoes, then steam or roast them until they are completely soft. Set them aside to cool. 
  2. In a pan, roast the sticky rice powder for 2 to 3 minutes or unless it turns slightly yellow-brown. 
  3. Scoop the sweet potato flesh into a bowl and mash it finely. 
  4. Add ½ stick melted butter, sugar, and the roasted sticky rice powder to the mashed sweet potatoes. 
  5. Shape the mashed sweet potato mixture into 1 oz. (30 g) balls. 
  6. In another container, mix the dried coconut flakes with 1 ½ stick softened butter or ½ c. coconut oil, and shape it into 1.5 oz. (50 g) small balls; 
  7. Flatten the mashed sweet potato balls into round shapes, then wrap the coconut/butter balls inside them.  
  8. Dust the Chinese moon cake press with some sticky rice powder. 
  9. Carefully press each ball of dough in the cake press. 
  10. Plate and serve.

Zoey Springer in a purple shirt oin front of red flowers and holding a camera

Staff photographer Zoey Springer's career as a commercial photographer began after her husband gave her a camera when their first child was born. She opened her own studio in 2016 and joined the Baker Creek staff in 2021. She is also a talented food stylist and fruit carver, and her beautifully designed photographs have elevated all of Baker Creek's publications.