Sweet Potato Pudding Cake

By barbaran

Ingredients

• Cake
• 1 cup(s) raisins
• 2 tablespoon(s) dark or light rum
• 1 cup(s) whole-wheat pastry flour (see Tips & Techniques)
• 1/2 teaspoon(s) freshly grated nutmeg
• 1/2 teaspoon(s) salt
• 1 pound(s) (about 1 large) sweet potato, cooked (see Tips & Techniques) and peeled
• 3 large eggs
• 1 can(s) (14-ounce) "lite" coconut milk
• 1 cup(s) packed light brown sugar
• 2 tablespoon(s) butter, melted
• Topping
• 1/2 cup(s) unsweetened shredded coconut
• 2 tablespoon(s) packed brown sugar
• 1/8 teaspoon(s) ground cinnamon

Preparation

Step 1

1.Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray.
2.To prepare cake: Toss raisins and rum in a small bowl and let stand. Whisk flour, nutmeg, and salt in another bowl.
3.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.
4.To prepare topping: Combine coconut, 2 tablespoons brown sugar, and cinnamon in a small bowl. Sprinkle on top of the cake.
5.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.

Carb Servings: 3 other carbohydrates, 2 fat. Carbohydrate Servings: 3. Nutrition Bonus: Vitamin A (150% daily value).

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Tips & Techniques

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