Sweet Potato Pudding Cake

Sweet Potato Pudding Cake (Adapted from Eating Well)

For the cake

1 large sweet potato (about 1 pound)
1 cup raisins
2 tablespoons dark rum
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
3/4 teaspoon fresh grated nutmeg
3 large eggs
14 ounce can light coconut milk
1 cup packed light brown sugar
2 tablespoons butter, melted

For the topping

1/2 cup unsweetened shredded coconut
2 tablespoons packed brown sugar
1/8 teaspoon ground cinnamon

To prepare the cake

Cook sweet potato by either baking it in a 400 degree oven until tender (45 to 60 minutes) or heating in the microwave on high for 12 to 15 minutes. Let cool, then remove the peel and mash potato until smooth. Measure out 1 3/4 cups of the potato and reserve the rest (if any) for a later use.

Preheat oven to 350 degrees.

In a small bowl, stir together raisins and rum - set aside and let stand while you prepare the cake.

In a large mixing bowl, add mashed sweet potato and eggs - beat until smooth and combined. Mix in coconut milk, brown sugar and butter, mixing until combined. Add dry ingredients and stir just until moistened - fold in raisins and any remaining rum. Scoop mixture into a 9" round springform pan coated with cooking spray.

To prepare topping

In a small bowl, stir together coconut, brown sugar and cinnamon - scatter over the top of the cake batter.

Place pan into the oven and bake until a knife inserted into the center comes out clean, about 60 to 75 minutes. Remove from the oven and place pan on a wire rack to cool for 10 minutes.

Let cool in the pan for 10 minutes. Gently run a thin bladed knife around the edge of the pan and slowly remove side ring - let cake cool for an hour, then place into the refrigerator until cold, about 3 hours.

Makes about 10 to 12 servings.

Just found the recipe? Click here to see where we talked about it!