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Belizean Coconut Rum Sweet Potato Pound Cake

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A rich, moist Belizean Coconut Rum Sweet Potato Pound Cake blending sweet potatoes with tropical coconut and a hint of rum for a Caribbean-inspired dessert.

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)

Instructions

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

Notes

  • Optional: Add chopped pecans or walnuts for crunch.
  • Swap half the coconut milk with pineapple juice for extra tropical flavor.
  • Use toasted coconut flakes instead of shredded coconut for more texture.
  • To make gluten-free, substitute all-purpose flour with a gluten-free baking mix.
  • Store wrapped in plastic wrap or airtight container at room temperature for up to 3 days.
  • Freezes well up to 2 months; slice before freezing for easier thawing.
  • Reheat slices in microwave for 15-20 seconds or warm in a low oven.

Nutrition

Find it online: https://deliciousyum.com/belizean-coconut-rum-sweet-potato-pound-cake/