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1
Prepare a loaf pan by coating it with 1 tablespoon butter, then line with a piece of parchment paper. Set aside.
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2
Place the potatoes in a pot and cover with cold water by 1 inch. Bring to a boil over high heat. Once boiling, lower the heat to a simmer and cook until the potatoes are soft, about 15 minutes, then drain. Allow to cool slightly, then transfer the potatoes to a food processor and puree until smooth. Set aside.
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3
Preheat the oven to 375u00b0 F.
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4
Combine the coconut yogurt and evaporated milk in a small saucepan and place over medium heat. Cook, stirring from time to time, just until you see wisps of steam rising from the surface. Add the mixture to the potato puree in the food processor, along with the sugar, potato starch, vanilla, remaining 6 tablespoons butter, and lemon zest. Puree until smooth. With the machine running, add the egg yolks and whole eggs one at a time, pureeing until smooth after each addition.
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5
Pour the batter into the prepared pan. Place the loaf pan in a 9- by 13-inch baking dish and fill the baking dish halfway with water. Place in the oven and bake until set, browned on top, and a chopstick inserted into the center of the cake comes out clean, 45 to 60 minutes.
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6
Fully cool before cutting. Slice into 8 even pieces, and serve with any desired fruit garnishes. To store, wrap the cooled cake tightly in plastic wrap and keep at room temperature for up to 3 days.
