Belizean Coconut Rum Sweet Potato Pound Cake

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This Belizean Coconut Rum Sweet Potato Pound Cake is a celebration of tropical flavors and comforting textures. Infused with the rich, creamy essence of sweet potatoes, the nutty aroma of coconut, and a splash of Belizean-inspired coconut rum, this cake is moist, decadent, and utterly irresistible. Whether you're hosting a holiday gathering, enjoying a slice with coffee, or bringing a taste of the tropics to your dessert table, this recipe is sure to impress. Let’s bake up this island-inspired delight!

Why You’ll Love This Recipe

  • Tropical Vibes: The combination of sweet potato, coconut, and rum creates a unique, exotic flavor profile.
  • Moist & Dense Texture: Sweet potatoes make this pound cake incredibly tender and rich.
  • Perfect for Any Occasion: Great for holidays, parties, or as a special treat any time of year.
  • Customizable: Adjust the rum or leave it out for an alcohol-free version.

Ingredients You’ll Need

For the Cake:

  • 1 cup mashed cooked sweet potato (about 1 medium sweet potato, boiled or roasted)
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1/4 cup coconut rum (optional; substitute with coconut milk for alcohol-free)
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup shredded coconut (plus extra for garnish)
  • 1/2 cup buttermilk (or regular milk mixed with 1 tsp lemon juice)

For the Glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp coconut rum (or coconut milk for alcohol-free)
  • Optional: Toasted shredded coconut for topping

Step-by-Step Instructions

1. Preheat and Prep

  1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan, or line it with parchment paper.
  2. Cook and mash the sweet potato until smooth. Measure out 1 cup and set aside.

2. Cream Butter and Sugar

  1. In a large mixing bowl, cream the butter and sugar together using a hand mixer or stand mixer until light and fluffy.
  2. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and coconut rum.

3. Combine Dry Ingredients

  1. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
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