How to make it

  • Cook sweet potato by either baking it in a 400 degree
  • Oven F. Until tender (45 to 60 minutes) or heating in
  • Microwave on high for 12 to 15 minutes. Let cool, then
  • Remove peel and mash until smooth. Measure out
  • 1 3/4 cups of the potato and reserve rest (if any) for a
  • Later use. Preheat oven to 350 degrees F. In a small
  • Bowl, stir together raisins and rum and set aside. In
  • A large mixing bowl, add mashed sweet potato and eggs
  • And 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-inch round springform pan coated with cooking
  • Spray. In a small bowl, stir together coconut, brown
  • Sugar and cinnamon and scatter over top of cake
  • Batter. Place pan into oven and bake until a knife
  • Inserted into center comes out clean, about 60 to 75
  • Minutes. Remove from oven and place pan on a wire
  • Rack to cool. Let cool in pan for 10 minutes. Gently
  • Run a thin bladed knife around edge of pan and slowly
  • Remove side ring; let cake cool for an hour, then place
  • Into refrigerator until cold, about 3 hours.

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