Sweet Potato Pudding Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 21mins
SERVES: 12
YIELD: 12 Slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350. Coat a 9-inch springform pan with cooking spray.
  • Toss raisins and rum in a small bowl and let stand.
  • Whisk flour, nutmeg and salt in another bowl.
  • Mash sweet potato in a large bowl.
  • Add eggs and beat with an electric mixer on medium speed until combined.
  • Add coconut milk, 1 c brown sugar and butter.
  • Beat until combined.
  • Stir in the dry ingredients until evenly moistened.
  • Stir in the raisins and any remaining rum.
  • Spread into prepared pan.
  • TOPPING: Combine coconut, 2 T brown sugar and cinnamon.
  • Sprinkle on top of the cake.
  • Bake until a knife inserted in the center comes out clean--1 to 1 1/4 hours.
  • Let cool in the pan for 10 minutes.
  • Run a knife around the edge of the pan and remove the ring.
  • Cool at room temperature for 1 hour, then refrigerate until cold (about 3 hrs).
  • Prep time does not include the cooling and refrigerating.
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