This cake was inspired by the one of the most popular Jamaican desserts, sweet potato pudding.
To prepare cake: Toss raisins and rum in a small bowl and let stand.
Whisk flour, nutmeg and salt in another bowl.
Mash sweet potato in a large bowl (you should have about 1 3/4 cups).
Add eggs; beat with an electric mixer on medium speed until combined.
Add coconut milk, 1 cup brown sugar and butter; beat until combined.
Stir in the dry ingredients until evenly moistened.
Stir in the raisins and any remaining rum.
Spread the batter in the prepared pan.
To prepare topping: Combine coconut, 2 tablespoons brown sugar and cinnamon in a small bowl.
Sprinkle on top of the cake.
Bake the cake until a knife inserted into the center comes out clean, 1 to 1 1/4 hours.
Let cool in the pan for 10 minutes.
Run a knife around the edge of the pan and gently remove the side ring.
Let cool at room temperature for 1 hour, then refrigerate until cold, about 3 hours.
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days.
you could find it in the natural-foods section of large supermarkets and natural-foods stores.
Store in the freezer.
Tip: To cook whole sweet potatoes, pierce the skin in several places with a fork.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
