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Cook Time:20 minsAdditional Time:5 hrs 40 minsTotal Time:6 hrsServings:12Yield:12 servingsJump to Nutrition Facts
Cook Time:20 minsAdditional Time:5 hrs 40 minsTotal Time:6 hrsServings:12Yield:12 servings
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:5 hrs 40 mins
Additional Time:
5 hrs 40 mins
Total Time:6 hrs
Total Time:
6 hrs
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCake1cupraisins2tablespoonsdark or light rum1 cup whole-wheat pastry flour (see Note)½teaspoonfreshly grated nutmeg½teaspoonsalt1 pound sweet potato (about 1 large), cooked (see Tip) and peeled3large eggs1 14-ounce can “lite” coconut milk1cuppacked light brown sugar2 tablespoons butter, meltedTopping½cupunsweetened shredded coconut2tablespoonspacked brown sugar⅛teaspoonground cinnamon
Cook Mode(Keep screen awake)
Ingredients
Cake
1cupraisins
2tablespoonsdark or light rum
1 cup whole-wheat pastry flour (see Note)
½teaspoonfreshly grated nutmeg
½teaspoonsalt
1 pound sweet potato (about 1 large), cooked (see Tip) and peeled
3large eggs
1 14-ounce can “lite” coconut milk
1cuppacked light brown sugar
2 tablespoons butter, melted
Topping
½cupunsweetened shredded coconut
2tablespoonspacked brown sugar
⅛teaspoonground cinnamon
DirectionsPreheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray.To prepare cake: Toss raisins and rum in a small bowl and let stand. Whisk flour, nutmeg and salt in another bowl.Mash sweet potato in a large bowl (you should have about 1 3/4 cups). Add eggs; beat with an electric mixer on medium speed until combined. Add coconut milk, 1 cup brown sugar and butter; beat until combined. Stir in the dry ingredients until evenly moistened. Stir 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, 1 to 1 1/4 hours. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool at room temperature for 1 hour, then refrigerate until cold, about 3 hours.TipsMake Ahead Tip: Cover and refrigerate for up to 2 days.Equipment: 9-inch springform panIngredient 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 45 minutes to 1 hour or microwave on High for 12 to 15 minutes.Originally appeared: EatingWell Magazine, January/February 2010
Directions
Preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray.To prepare cake: Toss raisins and rum in a small bowl and let stand. Whisk flour, nutmeg and salt in another bowl.Mash sweet potato in a large bowl (you should have about 1 3/4 cups). Add eggs; beat with an electric mixer on medium speed until combined. Add coconut milk, 1 cup brown sugar and butter; beat until combined. Stir in the dry ingredients until evenly moistened. Stir 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, 1 to 1 1/4 hours. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool at room temperature for 1 hour, then refrigerate until cold, about 3 hours.TipsMake Ahead Tip: Cover and refrigerate for up to 2 days.Equipment: 9-inch springform panIngredient 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 45 minutes to 1 hour or microwave on High for 12 to 15 minutes.
Preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray.
To prepare cake: Toss raisins and rum in a small bowl and let stand. Whisk flour, nutmeg and salt in another bowl.
Mash sweet potato in a large bowl (you should have about 1 3/4 cups). Add eggs; beat with an electric mixer on medium speed until combined. Add coconut milk, 1 cup brown sugar and butter; beat until combined. Stir in the dry ingredients until evenly moistened. Stir 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, 1 to 1 1/4 hours. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool at room temperature for 1 hour, then refrigerate until cold, about 3 hours.
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Equipment: 9-inch springform 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 45 minutes to 1 hour or microwave on High for 12 to 15 minutes.
Originally appeared: EatingWell Magazine, January/February 2010
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Nutrition Facts(per serving)275Calories8gFat47gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
