INGREDIENTS

2 pounds Sweet Potato, Grated

½ cup Coconut, Grated

1 cup White Sugar

1-1/4 cups Coconut Milk

3 tablespoon Custard Flour

¼ cup Butter

1-1/2 cups of Self-rising Flour

PREPARATION

Sift the custard flour.

Cream together the butter and sugar.

Add the sweet potato and 1/2 cup grated coconut to the butter mixture and mix well.

Slowly beat in the custard flour.

Add all the other ingredients and mix well.

Pour the mixture into a greased baking tin and steam it for 40 minutes before baking it.

Pre-heat oven to 180oc.

Place the tin inside.

Bake at 180oc for 40 minutes.