Today my husband turns twenty-seven years old. Twenty-seven! What a great number. I love that age. An age where maturity has settled, possibilities are endless and there is still hope for big dreams. My husband is a dreamer, but also a doer. He is an amazing entrepreneur who has 10 business models in his head at any given time. He has successfully started small ventures all by himself and has seen them grow over the years.

He is the smartest man I’ve ever met (along with my dad, of course), in every sense of the word. He is book smart, tech smart, design smart, life smart, socially smart…he’s all things smart! He grasps concepts faster than you can finish your sentence and every little project he touches turns into gold.

What a man! I feel incredibly blessed to be married to him. From the moment I started hanging out with him in college, I knew I was going to make him mine…there was no way I was going to let this keeper get away!

See, Preston doesn’t only have an out-of-this-world brain, but he also has an out-of-this-world heart. He cares about his family and people very deeply. He sees good in every single person and respects every individual for who they are. He won’t hold grudges and is easy to forgive. Whenever I get worked up about someone, this is what he’ll say to me: “Mari, remember, God loves them. He loves them!”. This is exactly what he bases his love on. God.

What an example of a guy. If every man in this world would be a bit more like Preston, not only would we have fun businesses popping around everywhere, but also a world ruled by love and care.

Preston, this Sweet Potato Chocolate Cake and Coconut Coffee Frosting was made specially for you. Happy birthday, my love!

Sweet Potato Chocolate Cake and Coconut Coffee Frosting
Prep time
Cook time
Total time
Serves: 1 cake
For the Chocolate Cake:
  • 2 medium (baked & skinless) sweet potatoes
  • 1 tablespoon coconut flour
  • 1 tablespoon virgin coconut oil, melted
  • 6 squares of Ghirardelli 100% cocoa unsweetened chocolate bar, melted
  • ¼ cup unsweetened cacao powder
  • ¼ cup organic RAW honey, melted
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • Coconut oil spray
For the Frosting:
  • 1 cup of virgin coconut oil
  • 1 ½ teaspoons of vanilla extract
  • 3 tablespoons of full fat canned coconut milk
  • 1 packets (or 2 teaspoons) of Truvia
  • ¼ cup shredded coconut
  • 1 single serving packet of instant coffee
For the Chocolate Cake:
  1. Preheat oven to 325 degrees.
  2. Spray your baking sheet with coconut oil spray. Set aside.
  3. Place sweet potatoes in your food processor and process until pureed.
  4. Add the rest of your ingredients and process until well combined.
  5. Pour mixture into baking pan and bake for 40 minutes.
  6. Let cool. Once cool, place it in your fridge overnight.
For the Frosting:
  1. Place coconut oil in your stand-up mixer bowl. Mix (speed 2 or 4) until fluffy for about 5 minutes.
  2. While mixer is still on, add in vanilla extract, Truvia and coconut milk. Mix until well combined.
  3. Once you’ve turned off your mixer, using a spatula fold in shredded coconut and instant coffee.
  4. Using a small spoon, spread frosting over your cake!
Tools You’ll Need:
- Food Processor
- Stand up Mixer
- Measuring cups
- Measuring spoons
- Spatula
- Small spoon
- 8x8 baking pan

Sweet Potato Chocolate Cake and Coconut Coffee Frosting

Sweet Potato Chocolate Cake and Coconut Coffee Frosting

Sweet Potato Chocolate Cake and Coconut Coffee Frosting

Sweet Potato Chocolate Cake and Coconut Coffee Frosting

Sweet Potato Chocolate Cake and Coconut Coffee Frosting

Sweet Potato Chocolate Cake and Coconut Coffee Frosting

Sweet Potato Chocolate Cake and Coconut Coffee Frosting


  1. I love this sweet post!! You are both so blessed with one another! Love how much joy and Christs love exudes from you!! And that frosting looks to die for!!

  2. Well,…first a big thank-you! Our son has finally had a birthday that he enjoyed, without getting ill. He’s started doing the Paleo program about six months or so, and says that his gut is finally functioning at optimum level. We all had a nice big piece-and needless to say, it went down well.

    • Hi Cecilia! These are great news 🙂 I am glad your son enjoyed his birthday with a nice piece of cake!! Makes my heart rejoice…I’ll keep on sharing fun dessert recipes for your son to try!

  3. Hi. Can’t wait to try this! Wondering tho, should leftovers be kept in the fridge? Obviously the coconut oil will harden…but …?

  4. This was delicious, guessed a bit with the chocolate squares and I forgot to buy the coconut for the icing, so instead I used double cream and some thawed out berry mix for the top. It is more so a mousse than a cake which doesn’t matter, it was divine!

  5. Thank you so much for sharing this recipe. I made it today but I used whipped cream and sliced banana instead for the frosting – it was amazing!

  6. Hi, can anyone tell me the weight of the sweet potato amount use in this recipe? They vary so much in size it would be nice to know a good weight amount to start with.

    • Hi Jessica! That’s a great question! I would say that each medium sweet potato I used was about 150 grams. So you would need a total of 300 grams for this recipe (as the recipe calls for two medium sweet potatoes).

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.