Description
Belizean Coconut Rum Sweet Potato Pound Cake is a moist and flavorful dessert that combines sweet potatoes and coconut rum, creating a tropical experience in every slice.
Ingredients
- Sweet Potatoes: 2 cups, mashed (about 2 medium sweet potatoes)
- All-Purpose Flour: 2 cups
- Coconut Milk: 1 cup
- Brown Sugar: 1 cup, packed
- Eggs: 4 large
- Coconut Rum: 1/2 cup
- Baking Powder: 1 tablespoon
- Vanilla Extract: 1 teaspoon
- Salt: 1/2 teaspoon
Instructions
- Prepare the sweet potatoes by peeling, chopping, boiling until tender, and mashing them.
- Mix the dry ingredients: whisk together flour, baking powder, and salt in a separate bowl.
- Combine the wet ingredients: mix mashed sweet potatoes, brown sugar, eggs, coconut milk, coconut rum, and vanilla extract until smooth.
- Fold the dry ingredients into the wet mixture until just combined.
- Add the coconut rum to the batter and stir gently.
- Pour the batter into a prepared loaf pan and smooth the top.
- Bake in a preheated oven for 60-70 minutes until golden brown and a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Allow the cake to cool properly for easier slicing.
- Use room temperature ingredients for better texture.
- Experiment with variations like adding spices or nuts.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Belizean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Belizean, Coconut, Rum, Sweet Potato, Cake, Dessert