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Jamaican Sweet Potato Pudding Cake

 
Jamaican Sweet Potato Pudding Cake
4.3k

This Jamaican Sweet Potato Pudding cake is smooth and creamy, the coconut milk, raisins and rum add huge flavor to this dessert.

Yield

12

servings

Prep

60

min

Cook

70

min

Ready

136

min

Trans-fat Free, Low Sodium
 

Ingredients

1 cup golden raisins
or other kind
2 ½ tablespoon dark rum
1 cup whole-wheat pastry flour
or you can use white flour
¼ teaspoon nutmeg
freshly ground
*
¼ teaspoon salt
2 medium sweet potatoes, or yams
or 3 small, 1 pound, cooked(put sweet potato on a rimmed cooking sheet, bake in 350 F oven for 50 minutes) and peeled
2 large eggs
1 large egg whites
14 ounces coconut milk
prefer low fat
¾ cup brown sugar
packed, or more to 1 cup
*
2 ½ tablespoons butter
melted
For the topping:
½ cup coconut, shredded, unsweetened (desiccated)
*
1 ½ tablespoons brown sugar
packed
1 pinch cinnamon
*

Directions

Preheat oven to 350℉ (180℃).

For the cake:

Grease well a 9-inch spring form pan, or you can use cooking spray.

Combine raisins and rum in a small bowl and set aside.

Mix well flour, nutmeg and salt in another medium bowl.

You can freeze the cake for up to 2 weeks.

Mash cooked sweet potato in a large bowl.

Put in eggs, mix with an electric mixer on medium speed until combined.

Put in coconut milk, 1 cup brown sugar and butter, mix until combined.

Put in the dry ingredients until evenly moistened.

Put in the raisins and remaining rum in the small bowl.

Spread the batter evenly in the prepared pan, the batter should be very moist and liquid.

For the topping:

Combine coconut, 2 tablespoons brown sugar and cinnamon in a medium bowl.

Sprinkle coconut mixture on top of the pudding cake.

Bake the cake until a wooden skewer inserted into the center comes out clean, about 70 minutes.

Let cool in the pan for 15 minutes.

Use a knife around the edge of the pan and gently remove the side ring.

Let cool at room temperature on a wire rack, gently remove the bottom of the spring form pan, for 2 hours or more, until cool completely.

Put into the refrigerator for at least 4 hours or overnight.

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* not incl. in nutrient facts

Reviews

+12

over 7 years

First time to make a sweet potato pudding cake, it turned out very well, and the taste surprised me, I served the cake with some low-fat vanilla yogurt, they were great together.

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Comments

Rhoni Vance Lanham
Tampa, United States
 over 6 years ago

MMMMMMMMM Try this....

Lakisha Johnson
Richmond, United States
 over 6 years ago

soooo goooood!!! Try this!

kimjones
uppermarlboro md
 over 6 years ago

i like to read new recipe from new place

Nutrition Facts

Serving Size 95g (3.4 oz)
Amount per Serving
Calories 20945% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 96mg 4%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 75% Vitamin C 7%
Calcium 3% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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