Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 1 cup mashed cooked sweet potato
- 1/2 cup coconut milk
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup shredded coconut (optional)
For the glaze:
- 2 tablespoons butter
- 1/2 cup powdered sugar
- 1 tablespoon dark rum
- 1/2 teaspoon vanilla extract
- 1–2 teaspoons coconut milk (if needed to thin)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time. Mix in mashed sweet potato, coconut milk, rum, and vanilla extract.
- In another bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually mix dry ingredients into wet mixture until just combined. Fold in shredded coconut if using.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
- While cake bakes, melt butter for glaze. Whisk in powdered sugar, rum, vanilla, and coconut milk as needed for consistency.
- Cool cake slightly, then drizzle warm glaze over the top. Let it soak in before serving.
Notes
- Add chopped pecans or walnuts for crunch.
- Toast shredded coconut for deeper flavor.
- Use canned sweet potato puree for convenience.
- Replace rum with coconut and rum extract for a non-alcoholic version.
- Swirl brown sugar and cinnamon into batter for a layered effect.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
