Sweet Potato Cake

By á-47

Ingredients

• CAKE
• 1 cup raisins
• 2 Tbsp. dark or light rum
• 1 cup whole-wheat pastry flour*
• 1/2 tea. nutmeg
• 1/2 tea. salt
• 1 lb. sweet potato (about 1 large) cooked and peeled
• 3 eggs
• 1 14-oz. can "lite" coconut milk
• 1 cup packed light brown sugar
• 2 Tbsp. butter, melted
• TOPPING
• 1/2 cup unsweetened shredded coconut
• 2 Tbsp. packed brown sugar
• 1/8 tea. ground cinnamon
• *whole-wheat pastry flour has less gluten-forming potential than regular flour, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkerts an

Preparation

Step 1

Preheat oven to 350 degrees. Coat a 9" springform pan with cooking spray.

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 med. 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.

Prepare topping: combine coconut, 2 Tbsp. brown sugar and cinnamon in a small bowl. Sprinkler on top of the cake.

Bake the cake until a knife inserted into the center comes out clen, 1 to 1 1/2 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.