1 lb sweet potato (about one large), cooked and peeled.
3 large eggs
1 14 ounce can lite coconut milk.
1 cup packed light brown sugar
2 tbsps butter, melted
1/2 cup unsweetened shredded coconut
2 tbsps packed brown sugar
1/8 tsp ground cinnamon
Preheat oven at 350 degrees. Coat a 9-inch springform pan with cooking spray. To prepare cake- toss raisins and run im 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 and 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 remainind rum. Spread the batter in the prepared pan.
To prepare the topping- combine coconut, 2 tbsps brown sugar and cinnamon in a small bowl. Sprinkle the top of the cake.
Bake the cake until a knife inserted into the center comes out clean, 1 and 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 teperature for 1 hour, then refrigerate until cold, about 3 hours.
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