Sweet Potato Pudding Cake

Total Time: 21 mins Preparation Time: 20 mins Cook Time: 1 min

Ingredients

• 1 cup raisins
• 2 tablespoons rum
• 1 cup whole wheat pastry flour
• 1/2 teaspoon nutmeg, freshly ground
• 1/2 teaspoon salt
• 1 lb cooked sweet potato
• 3 large eggs
• 1 (14 ounce) can light coconut milk
• 1 cup light brown sugar, packed
• 2 tablespoons butter, melted
• 1/2 cup unsweetened coconut
• 2 tablespoons brown sugar, packed
• 1/8 teaspoon cinnamon

Recipe

• 1 preheat oven to 350. coat a 9-inch springform pan with cooking spray.
• 2 toss raisins and rum in a small bowl and let stand.
• 3 whisk flour, nutmeg and salt in another bowl.
• 4 mash sweet potato in a large bowl.
• 5 add eggs and beat with an electric mixer on medium speed until combined.
• 6 add coconut milk, 1 c brown sugar and butter.
• 7 beat until combined.
• 8 stir in the dry ingredients until evenly moistened.
• 9 stir in the raisins and any remaining rum.
• 10 spread into prepared pan.
• 11 topping: combine coconut, 2 t brown sugar and cinnamon.
• 12 sprinkle on top of the cake.
• 13 bake until a knife inserted in the center comes out clean--1 to 1 1/4 hours.
• 14 let cool in the pan for 10 minutes.
• 15 run a knife around the edge of the pan and remove the ring.
• 16 cool at room temperature for 1 hour, then refrigerate until cold (about 3 hrs).
• 17 prep time does not include the cooling and refrigerating.