- 1 cup raisins
- 2 tablespoons dark or light rum
- 1 cup whole-wheat pastry flour (see Note)
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- 1 pound sweet potato (about 1 large), cooked (see Tip) and peeled
- 3 large eggs
- 1 14-ounce can “light” coconut milk
- 1 cup packed light brown sugar
- 2 tablespoons butter, melted
- ½ cup unsweetened shredded coconut
- 2 tablespoons packed brown sugar
- ⅛ teaspoon ground cinnamon
- Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray.
- To prepare cake: Toss raisins and rum in a small bowl and leave to stand. Whisk flour, nutmeg and salt in another bowl.
- Mash sweet potato in a large bowl (you should have about 1¾ cups). Add eggs; beat with an electric mixer on medium speed. Mix items well. Add the coconut milk, 1 cup brown sugar and butter; beat until combined. Stir in the dry ingredients until evenly moistened. Now add in the raisins and any remaining rum. Spread the batter in the prepared pan.
- To prepare topping: Combine coconut, 2 tablespoons brown sugar and cinnamon in a small bowl. Sprinkle on top of the cake.
- Bake the cake until a knife inserted into the center comes out clean, around 1 hour to 1 hour 15 mins. Let cake cool in the pan for around 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let it cool at room temperature for 1 hour, then refrigerate until cold. Upto about 3 hours.
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
- Equipment: 9-inch spring form pan
- Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
- Tip: To cook whole sweet potatoes, pierce the skin in several places with a fork. Bake on a baking sheet at 400°F for around 45 minutes to an hour or microwave on High for 12 to 15 minutes.
- Tip. Replace raisins with dried cranberries
- Serving size: 1 slice
- Per serving: 275 calories; 8 g fat(5 g sat); 3 g fiber; 47 g carbohydrates; 5 g protein; 9 mcg folate;52 mg cholesterol; 30 g sugars; 21 g added sugars; 7,391 IU vitamin A; 8 mg vitamin C; 46 mg calcium; 1 mg iron; 145 mg sodium; 334 mg potassium
- Nutrition Bonus: Vitamin A (148% daily value)
- Carbohydrate Servings: 3
- Exchanges: 3 other carbohydrates, 2 fat
Serve with greek youghurt or cranberry sauce.
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