Description
Dense, moist pound cake infused with sweet potatoes, creamy coconut, and a splash of Caribbean rum for a tropical Belizean twist.
Ingredients
- 1 cup cooked and mashed sweet potatoes
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- 1/2 cup shredded sweetened coconut
- 2 tbsp dark rum
- Optional: powdered sugar or rum glaze for topping
Instructions
- Preheat oven to 350°F and grease a bundt or large loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla, sweet potatoes, and rum.
- Add the dry ingredients alternately with coconut milk, stirring just until combined.
- Fold in shredded coconut, then pour batter into the prepared pan.
- Bake 60–70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- Optional: dust with powdered sugar or drizzle with rum glaze before serving.
Notes
- Use coconut rum for enhanced coconut flavor.
- Fold in chopped pecans or walnuts for added texture.
- Add toasted coconut or coconut cream glaze on top for extra richness.
- Use mini loaf pans for individual servings or gifts.
- Wrap well and refrigerate or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
