(for Cake)
2-3 medium sweet potatoes (about 1 pound)
2 tablespoons coconut rum
1 cup all-purpose flour
1 teaspoon grated nutmeg
3 large eggs
14 ounce can coconut milk
1 cup packed light brown sugar
2 tablespoons butter, melted
(for Topping)
1/2 cup shredded coconut
2 tablespoons packed brown sugar
1/8 teaspoon ground cinnamon
Directions: Cook the sweet potatoes by baking
them in a 400 degree oven until tender (45 to 60 minutes). Let cool, then
remove the peel and mash potato until smooth. Preheat the oven to 350 degrees.
Spray a 9” round springform pan with cooking spray. In a large mixing bowl,
beat the mashed sweet potatoes and eggs until smooth and combined. Mix in the
coconut milk, brown sugar, rum and butter, blending until combined. Sift in the
dry ingredients and stir just until moistened. Scoop mixture into prepared pan.
In a separate small bowl, stir together the coconut, brown sugar and cinnamon –
sprinkle over the top of the cake batter. Bake the cake until a knife inserted
into the center comes out clean, about 60 to 75 minutes. Remove from the oven
and place pan on a wire rack to cool for 10 minutes. Let cool in the pan for 10
minutes. Gently run a thin bladed knife around the edge of the pan and slowly
remove side ring – let cake cool for an hour, then place into the refrigerator
until cold, about 3 hours. ~ Chef ~
