3. Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined.
4. Fold in Sweet Potato and Coconut
- Gently fold in the mashed sweet potato and shredded coconut until evenly distributed throughout the batter.
- Pour the batter into the prepared pan and smooth the top with a spatula.
5. Bake the Cake
- Bake for 60–70 minutes (or 45–50 minutes for a loaf pan), or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
6. Make the Glaze (Optional)
- In a small bowl, whisk together the powdered sugar, coconut rum (or milk), and vanilla extract until smooth. Adjust the liquid for your desired consistency.
- Drizzle the glaze over the cooled cake and sprinkle with toasted shredded coconut for extra flair.
Serving Suggestions
- For Dessert: Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.
- At Gatherings: Bring to potlucks, holiday dinners, or brunches—it’s always a crowd-pleaser!
- With Extras: Pair with tropical fruits like mango, pineapple, or passion fruit for a refreshing contrast.
- Meal Prep: Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for longer storage.
Pro Tips for Success
- Toast the Coconut: Toasting the shredded coconut before folding it into the batter enhances its flavor and adds a nutty crunch.
- Use Fresh Sweet Potatoes: Roast or boil sweet potatoes ahead of time for a smoother texture.
- Adjust Rum Amount: Add more or less coconut rum depending on how strong you want the flavor.
- Freeze for Later: Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Final Thoughts
This Belizean Coconut Rum Sweet Potato Pound Cake is a decadent, tropical twist on a classic dessert. With its rich, moist crumb, sweet potato goodness, and hints of coconut and rum, it’s a cake that transports you to the sunny beaches of Belize with every bite.
So grab your sweet potatoes, mix in that coconut rum, and bake up this luscious pound cake. One slice of this flavorful, exotic treat, and you’ll feel like you’ve brought a taste of the tropics to your table—one indulgent bite at a time! 🍹