My parents celebrated their 35th wedding anniversary last month. The kind of milestone that deserves more than just dinner reservations or store-bought cake. My siblings and I planned a surprise gathering at our childhood home—just the family, the scent of old photo albums, soft jazz playing in the background, and a menu steeped in memory.

⁠

Sweet potatoes have always held a place in our family kitchen. My mother would mash them with brown sugar and nutmeg every holiday, and my father, ever the sweet tooth, couldn’t resist coconut in any form. As I searched for something that felt like both of them, I remembered a bottle of Belizean coconut rum tucked in the back of my pantry—brought back from a sun-soaked trip with my husband years ago.

So, I leaned into those memories. The warmth of sweet potato, the lush tropical notes of coconut and rum, the comforting density of pound cake—it all came together like puzzle pieces falling into place. The batter alone smelled like celebration. And when the cake finally emerged from the oven, golden and slightly cracked across the top, the kitchen fell silent. We all knew something special was coming.

I sliced it while it was still warm. My dad reached for seconds before anyone else could, and my mom—who always “just wants a little bite”—ended up taking her own slice. The Belizean Coconut Rum Sweet Potato Pound Cake didn’t just taste good. It felt like us.

Short Description

A rich and tender pound cake infused with mashed sweet potatoes, creamy coconut milk, and a splash of dark Belizean rum—this dessert is nostalgic, tropical, and undeniably comforting.

Key Ingredients

1 cup mashed sweet potatoes (cooked and cooled)
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup coconut milk
1/4 cup dark rum
3 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Tools Needed

Hand or stand mixer
Large mixing bowl
Rubber spatula
9×5 inch loaf pan
Measuring cups and spoons
Cooling rack
Toothpick or cake tester

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and lightly flour it, tapping out the excess. Set aside.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy—about 3 to 4 minutes. This creates the base for a soft and airy crumb.

Step 3: Add the Eggs One by One
Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl with a spatula to ensure everything is incorporated.

Step 4: Blend in Sweet Potato, Coconut Milk, and Rum
Add the mashed sweet potatoes, coconut milk, and dark rum to the bowl. Mix on low speed until fully combined. The batter will look slightly curdled at this stage, but it will smooth out once the dry ingredients are added.

Step 5: Sift and Mix the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined. Avoid overmixing to keep the texture tender.

Step 6: Bake Until Golden and Set
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden and slightly cracked.

Step 7: Cool and Slice
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve as is, or dust lightly with powdered sugar if desired.

Why You’ll Love This Recipe

– Perfect balance of earthy sweet potato and tropical coconut

– Moist, dense crumb with rich, rum-kissed flavor

– Simple pantry ingredients and straightforward steps

– Ideal for celebrations or cozy afternoons

– Naturally rich in fiber and nutrients from sweet potato

Mistakes to Avoid & Solutions

Using hot sweet potatoes:
Let the mashed sweet potatoes cool completely. Hot puree can curdle the batter and affect texture.

Overmixing the batter:
Once the dry ingredients are added, mix just until combined. Overmixing creates a dense, chewy texture.

Using low-fat coconut milk:
Full-fat coconut milk is key to a moist, flavorful cake. Avoid light versions.

Underbaking:
This cake takes time—use a toothpick to check. If the top is browning too fast, tent with foil during the last 15 minutes.

Skipping the rum:
If avoiding alcohol, use a teaspoon of rum extract plus extra coconut milk. But the dark rum adds deep warmth and complexity.

Serving and Pairing Suggestions

– Serve warm with a dollop of whipped cream or coconut yogurt

– Add a drizzle of caramel or a scoop of vanilla ice cream for dessert

– Pair with coffee, spiced chai, or even a coconut rum cocktail

– Works beautifully as a breakfast treat with fresh fruit

– Perfect for buffet tables or plated for intimate gatherings

Storage and Reheating Tips

Room Temperature: Store in an airtight container for up to 3 days

Refrigerator: Wrap tightly and refrigerate for up to 7 days

Freezer: Slice and freeze individually wrapped pieces for up to 2 months

Reheating: Warm slices in the microwave for 10–15 seconds or in a 300°F oven for 5–7 minutes

FAQs

1. Can I use canned sweet potatoes?
Yes, but make sure they’re unsweetened. Drain and mash them well before measuring.

2. Can I make this cake alcohol-free?
Absolutely! Replace the rum with 1 teaspoon rum extract and increase the coconut milk by 2 tablespoons.

3. Why did my cake sink in the middle?
This usually means it was underbaked. Make sure a toothpick inserted into the center comes out clean.

4. Can I make this into muffins?
Yes—divide batter into a greased muffin tin and bake at 350°F for 18–22 minutes.

5. What’s the best way to keep it moist?
Wrap the cooled cake in plastic wrap or store it in an airtight container. A slice of bread stored with it can help prevent drying out.

Tips & Tricks

– Roast your sweet potatoes for richer flavor—boiling can make them watery

– Use room temperature ingredients for smoother mixing

– Try brushing the finished cake with a rum syrup glaze for added moisture and shine

– Don’t rush the cooling process—cutting too early can ruin the structure

– Dust with powdered sugar or top with shredded toasted coconut for a decorative finish

Recipe Variations

1. Chocolate Chip Twist
Add 1/2 cup mini chocolate chips to the batter before baking. The chocolate plays beautifully with the coconut and sweet potato notes.

2. Nutty Banana Version
Swap 1/2 cup of the sweet potato for mashed ripe banana and add 1/3 cup chopped pecans. Bake as directed—this version is slightly sweeter with a crunch.

3. Citrus-Spice Remix
Add 1 teaspoon orange zest and 1/2 teaspoon ground cinnamon to the batter. Top with a simple orange glaze made from powdered sugar and fresh orange juice.

4. Vegan-Friendly Adaptation
Use vegan butter, flax eggs (1 tbsp flax + 3 tbsp water per egg), and full-fat canned coconut milk. Replace rum with rum extract. Bake as usual but check for doneness at the 50-minute mark.

Final Thoughts

Every slice of this Belizean Coconut Rum Sweet Potato Pound Cake tells a story—mine just happened to begin on the night of my parents’ 35th anniversary. But it’s more than just a celebration cake. It’s about comfort, connection, and those little details that make a recipe yours. The sweetness of roasted root vegetables. The dreamy richness of coconut milk. That slow-building warmth from a splash of rum.

I keep thinking about how everyone in my family reacted to it—not with big declarations, but with quiet seconds and requests for the recipe. That’s when you know it landed. It’s a cake for traditions, for island daydreams, and for the simple joy of baking something meaningful. If you’ve got an hour, a spoon, and a reason to share something heartfelt, this one’s for you.

Belizean Coconut Rum Sweet Potato Pound Cake