Go Back

A moist pound cake made with sweet potatoes, coconut, and coconut rum for a tropical twist.
Print Recipe
Course: Dessert
Cuisine: Caribbean
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup mashed sweet potato
  • 1 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 0.25 cup coconut rum
  • 2.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup shredded coconut
  • 0.5 cup buttermilk

Equipment

  • mixing bowls
  • Hand or stand mixer
  • Loaf or bundt pan

Method
 

  1. Cream butter and sugar until light and fluffy. Add eggs one at a time.
  2. Mix in vanilla, coconut rum, sweet potato, and shredded coconut.
  3. Alternate adding dry ingredients and buttermilk until just combined.
  4. Bake at 350°F until a toothpick comes out clean. Cool completely.

Nutrition

Calories: 420kcalCarbohydrates: 52gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 260mgPotassium: 280mgFiber: 2gSugar: 32gVitamin A: 6200IUVitamin C: 4mgCalcium: 80mgIron: 2mg

Notes

Can be made alcohol-free using coconut milk.

Tried this recipe?

Let us know how it was!