Belizean Coconut Rum Sweet Potato Pound Cake

recip


This Belizean Coconut Rum Sweet Potato Pound Cake is a celebration of bold flavors and tropical vibes. Moist, dense, and infused with the natural sweetness of sweet potatoes, the richness of coconut, and a splash of Belizean coconut rum, this cake is a show-stopping dessert that’s perfect for special occasions or indulgent treats. Inspired by the vibrant flavors of Belize, this recipe brings together the earthy sweetness of sweet potatoes and the exotic allure of coconut and rum for a truly unforgettable taste experience. Let’s dive into this decadent creation and savor every bite!

Why You’ll Love This Recipe

  • Moist & Flavorful: Sweet potatoes add incredible moisture and a subtle sweetness to the cake.
  • Tropical Vibes: Coconut and coconut rum bring a taste of the Caribbean to your kitchen.
  • Perfect for Sharing: This pound cake is ideal for gatherings, holidays, or gifting.
  • Make Ahead Friendly: The flavors deepen over time, making it a great make-ahead dessert.

Ingredients You’ll Need

For the Cake:

  • 1 cup mashed cooked sweet potato (about 1 medium sweet potato, boiled or roasted)
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • ¼ cup Belizean coconut rum (or any coconut rum; substitute milk for a non-alcoholic version)
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup shredded coconut (sweetened or unsweetened, as preferred)
  • ½ cup buttermilk (or regular milk mixed with ½ tsp lemon juice)

For the Glaze (Optional):

  • 1 cup powdered sugar
  • 2–3 tbsp coconut rum (or milk for a non-alcoholic option)
  • ½ tsp vanilla extract
  • Optional: Toasted shredded coconut for garnish

Step-by-Step Instructions

1. Preheat and Prep

  1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan, or line it with parchment paper for easy removal.
  2. Cook and mash the sweet potato until smooth. Set aside to cool slightly.

2. Cream Butter and Sugar

  1. In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together on medium speed for 2–3 minutes, until light and fluffy.
  2. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and coconut rum.


 

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