Preheat your oven to 350°F (175°C). It’s important to start with a hot oven for even baking.

Cook and mash the sweet potatoes until smooth. I prefer microwaving them for speed, but steaming or baking works just as well. You need roughly one medium-sized sweet potato to get one cup of mashed sweet potato.

In a large mixing bowl, combine the mashed sweet potato, granulated cane sugar, brown sugar, eggs, oil, water, and vanilla essence. Mix until the ingredients are well incorporated. Use a handheld mixer or a stand mixer for best results.

In a separate bowl, sift together the all-purpose flour, baking soda, sea salt, ground cinnamon, and ground nutmeg. Sifting ensures a light, airy, and lump-free flour mixture.

Gradually add the dry mixture to the wet mix, stirring continuously until just combined. Avoid overmixing as it can make the bread dense.

Fold in the chopped pecans, maple syrup, and shredded coconut. These add texture and extra layers of flavor.

Wash and dry the coffee can thoroughly. Grease the inside with butter or oil and dust lightly with flour to prevent sticking.

Pour the batter into the prepared coffee can, filling it about two-thirds full. This allows space for the bread to rise.

Place the coffee can on a baking sheet for stability. Bake in the preheated oven for about 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Carefully remove the can from the oven and let the bread cool for about 10 minutes. Gently shake the can to loosen the bread, then slide it out. Let it cool completely on a wire rack before slicing.