Belizean Coconut Rum Sweet Potato Pound Cake

I’ve baked a dense, moist pound cake infused with mashed sweet potatoes, rich coconut, and a splash of Caribbean rum for a tropical twist. This Belizean-inspired dessert is warm, flavorful, and perfect for special occasions or whenever I want a taste of the islands.

Why You’ll Love This Recipe

I love this cake because it combines earthy sweet potatoes with creamy coconut and the warmth of rum in every bite. It’s incredibly moist with a tender crumb, and the flavors get even better the next day. It’s a showstopper that always impresses without being overly complicated.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• cooked and mashed sweet potatoes

• all-purpose flour

• baking powder and baking soda

• salt

• ground cinnamon, nutmeg, and ginger

• unsalted butter, softened

• granulated sugar and brown sugar

• eggs

• vanilla extract

• coconut milk

• shredded sweetened coconut

• dark rum

• optional: powdered sugar or rum glaze for topping

directions

1. I preheat the oven to 350°F and grease a bundt or loaf pan thoroughly.

2. In a bowl, I whisk together flour, baking powder, baking soda, salt, and spices.

3. In another bowl, I cream together the butter and both sugars until light and fluffy.

4. I beat in the eggs one at a time, followed by the vanilla, mashed sweet potatoes, and rum.

5. I mix in the dry ingredients alternately with the coconut milk, stirring just until combined.

6. I fold in the shredded coconut and pour the batter into the prepared pan.

7. I bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

8. I let the cake cool in the pan for 10 minutes before turning it out to cool completely. I dust with powdered sugar or drizzle with a rum glaze before serving if I like.

Servings and timing

• Servings: Makes 10–12 slices

• Prep time: 20 minutes

• Cook time: 60–70 minutes

• Total time: about 1 hour 30 minutes

Variations

• I use coconut rum instead of dark rum for a stronger coconut flavor.

• I add chopped pecans or walnuts for texture.

• I top with toasted coconut or a coconut cream glaze.

• I use mini loaf pans for gifting or individual portions.

storage/reheating

I store the cake tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days. It also freezes well—sliced or whole. I let it come to room temp or microwave slices for a few seconds before serving.

FAQs

Can I make this without rum?

Yes, I simply omit it or replace it with a splash of coconut extract and extra coconut milk.

Can I use canned sweet potatoes?

Yes, I just make sure they’re well-drained and mashed smoothly before using.

How do I know the cake is done?

I check with a toothpick or skewer—it should come out clean or with a few moist crumbs when the cake is fully baked.

What’s the best pan to use?

I usually go for a bundt pan for visual appeal, but a large loaf pan works just as well.

Can I make this ahead of time?

Definitely. I find the flavor improves after resting overnight, so it’s perfect for make-ahead desserts.

Conclusion

This Belizean coconut rum sweet potato pound cake is a rich, fragrant dessert I love to bake when I want something unique and deeply comforting. The blend of tropical and earthy flavors makes it stand out from any ordinary cake, and it’s always a hit with family and friends.