SWEET POTATO PUDDING CAKE

SWEET POTATO PUDDING CAKE image

Yield 12 servings

Number Of Ingredients 16

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CAKE:
1 cup raisins
2 tbsp dark or light rum (dark preferred)
1 cup whole wheat pastry flour (less glutenous than regular whole wheat flour)
1/2 tsp freshly grated nutmeg
1/2 tsp pumpkin spice
1/2 tsp salt
1 pound sweet potato (about 2) cooked and peeled
3 large eggs
1 14 oz can light coconut milk
1 cup light brown sugar
2 tbsp melted butter
TOPPING:
1/2-3/4 cup unsweetened shredded coconut
2-3 tbsp brown sugar
1/8-1/4 tsp ground cinnamon

Steps:

1) Preheat oven to 350F. Coat a 9" springform pan with cooking spray. 2) To prepare cake: Toss the raisins and rum in a small bowl and let stand. 3) Mix the dry ingredients together in a small bowl: flour, nutmeg, pumpkin spice, salt. 4) Mash sweet potato in a large bowl (you should have about 1 3/4 cups). Add eggs; beat with electric mixer on medium speed until combined. Add coconut milk, 1 cup of brown sugar and butter; beat until combined. Stir in the dry ingredients until evenly moistened. Stir in raisins and any remaining rum. Spread butter in the prepared pan. 5) To prepare Topping: Combine coconut, 2 tbsp brown sugar and cinnamon in a small bowl. Sprinkle on top of the cake. 6) Bake the cake until a knife inserted into the center comes out clean - 1 to 1 1/4 hours. Let cool in pan for 10 minutes. Run knife around the edge of the pan and gently remove the side ring. Let cool at room temperature for 1 hr, then refrigerate until cold, about 3 hrs. NUTRITION Per Serving: 274 Calories; 8 g Fat; 5g Sat; 1g Mono; 58mg Cholesterol; 47g Carbohydrates; 5g Protein; 3g Fiber; 145mg Sodium; 333mg Potassium