Name: Belizean Coconut Rum Sweet Potato Pound Cake
Prep time: 20 min
Cook time: PT-485874H22M43S
Total time: 1 h 30 min
Cuisine: Caribbean
Ingredients: 2 cups cooked and mashed sweet potatoes; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/2 cup brown sugar; 3 large eggs; 3/4 cup coconut milk; 1/4 cup Belizean coconut rum (or any good quality coconut rum); 1 teaspoon vanilla extract; 1/2 cup shredded coconut (optional)

This Belizean Coconut Rum Sweet Potato Pound Cake is a rich, moist, and flavorful dessert that blends the natural sweetness of sweet potatoes with the tropical essence of coconut and a hint of rum. It’s a classic treat with a unique twist that brings a touch of Caribbean warmth to any occasion.

Why You’ll Love This Recipe

I love how this cake combines familiar comfort flavors with something a little exotic. The sweet potatoes give it a dense, moist texture, while the coconut adds a subtle nuttiness and the rum provides a warm, aromatic depth. It’s not overly sweet, which makes it perfect for sharing with family or guests, and it pairs wonderfully with a cup of coffee or tea. Plus, it’s straightforward to make and feels like a little slice of Belizean culture in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes, cooked and mashed
All-purpose flour
Baking powder
Ground cinnamon
Ground nutmeg
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Eggs
Coconut milk
Belizean coconut rum (or any good quality coconut rum)
Vanilla extract
Shredded coconut (optional, for added texture)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, cream the softened butter with granulated and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and coconut rum.
Alternately add the dry ingredients and coconut milk to the wet mixture, beginning and ending with the dry ingredients. Stir gently until combined.
Fold in the mashed sweet potatoes and shredded coconut (if using) until evenly incorporated.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes one 9×5-inch loaf cake, which serves about 8-10 people.
Preparation takes around 20 minutes, with about an hour to bake and additional time to cool before serving.

Variations

I sometimes add chopped pecans or walnuts for a nice crunch.
For an extra tropical touch, try swapping half the coconut milk for pineapple juice.
You can swap shredded coconut with toasted coconut flakes for a more pronounced coconut flavor and texture.
To make it gluten-free, I substitute the all-purpose flour with a gluten-free baking mix.

Storage/reheating

I store this cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, it freezes well for up to 2 months—just slice it before freezing for easier thawing. To reheat, I warm individual slices in the microwave for about 15-20 seconds or in a low oven until warmed through.

FAQs

Can I use canned sweet potatoes instead of fresh?

Yes, canned sweet potatoes work well if you don’t have fresh ones on hand. Just make sure they are mashed and drained well before adding to the batter.

What type of rum is best for this recipe?

I prefer using Belizean coconut rum for authenticity, but any good-quality coconut rum or light rum works great to add that subtle rum flavor.

Can I make this cake dairy-free?

Absolutely. I replace the butter with a dairy-free margarine or coconut oil and use coconut milk as the liquid, which keeps it moist and flavorful.

How do I know when the cake is done?

I test the cake by inserting a toothpick or cake tester into the center. If it comes out clean or with just a few moist crumbs, the cake is ready.

Can I double this recipe?

Yes, doubling the recipe is possible. Use two loaf pans or a larger bundt pan and adjust the baking time accordingly—start checking for doneness around 60 minutes and add time as needed.

Conclusion

I always find this Belizean Coconut Rum Sweet Potato Pound Cake a delightful balance of comforting and tropical flavors. It’s perfect for bringing a little warmth to a gathering or enjoying as a treat with a cup of something warm. Whether I make it for holidays, celebrations, or just because, it never disappoints and always brings smiles.

Belizean Coconut Rum Sweet Potato Pound Cake