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Sweet Potato Pudding Cake

Ingredients

 Cake

  • 1 cup raisins
  • 2 tablespoons dark or light rum
  • 1 cup whole-wheat pastry flour
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon salt
  • 1 pound sweet potato (about 1 large), cooked and peeled
  • 3 large eggs
  • 1 14-ounce can coconut milk
  • 1 cup packed light brown sugar
  • 2 tablespoons butter, melted

Topping

  • ½ cup unsweetened shredded coconut
  • 2 tablespoons packed brown sugar
  • ⅛ teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray.

To prepare cake: 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 (you should have about 1 3/4 cups). Add eggs; beat with an electric mixer on medium speed until combined. Add coconut milk, 1 cup brown sugar and butter; beat until combined. Stir in the dry ingredients until evenly moistened. Stir in the raisins and any remaining rum. Spread the batter in the prepared pan.

To prepare topping: Combine coconut, 2 tablespoons brown sugar and cinnamon in a small bowl. Sprinkle on top of the cake.

Bake the cake until a knife inserted into 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 gently remove the side ring. Let cool at room temperature for 1 hour, then refrigerate until cold, about 3 hours.

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