Belizean Coconut Rum Sweet Potato Pound Cake
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.
Ingredients
- 1 cup mashed sweet potatoes cooked and cooled
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- ½ cup coconut milk
- ¼ cup dark rum
- 3 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Heat oven to 350°F (175°C), grease and flour a 9x5-inch loaf pan.
- Beat softened butter with sugar until light and fluffy (3–4 minutes).
- Add eggs one at a time, mixing well after each addition.
- Stir in mashed sweet potatoes, coconut milk, and dark rum until combined (batter may look curdled).
- Sift flour, baking powder, baking soda, and salt. Add gradually to the wet mixture, mixing just until combined.
- Pour batter into the pan, smooth the top, and bake for 55–65 minutes until golden and a toothpick comes out clean or with moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve (dust with powdered sugar if desired).