Belizean Coconut Rum Sweet Potato Pound Cake

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4. Fold in Sweet Potato and Coconut

  1. Gently fold in the mashed sweet potato and shredded coconut until evenly distributed. Be careful not to overmix.

5. Bake the Cake

  1. Pour the batter into the prepared pan and smooth the top with a spatula.
  2. Bake for 50–60 minutes (or longer for a bundt pan), or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

6. Make the Glaze

  1. In a small bowl, whisk together the powdered sugar and coconut rum (or coconut milk) until smooth. Adjust the liquid for your desired consistency.
  2. Drizzle the glaze over the cooled cake and sprinkle with toasted shredded coconut for garnish.

7. Serve and Enjoy

  1. Slice and serve with a dollop of whipped cream, a scoop of vanilla ice cream, or enjoy it plain.
  2. Savor the tropical flavors and the moist, dense texture of this unique pound cake!

Serving Suggestions

  • With Coffee or Tea: Perfect for afternoon tea or a cozy breakfast treat.
  • For Holidays: Serve at Thanksgiving, Christmas, or other celebrations for a festive twist.
  • Add Toppings: Pair with fresh fruit, caramel sauce, or a drizzle of melted chocolate.
  • Make It Boozy: Add an extra splash of coconut rum to the glaze for an adult-friendly dessert.

Pro Tips for Success

  • Use Fresh Sweet Potatoes: Roasting or boiling fresh sweet potatoes gives the cake a richer flavor than canned alternatives.
  • Toast the Coconut: Toasting the shredded coconut before folding it into the batter enhances its nutty flavor.
  • Don’t Overmix: Overmixing can make the cake dense—mix until just combined for the best texture.
  • Store Properly: Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.

Final Thoughts

This Belizean Coconut Rum Sweet Potato Pound Cake is a delightful fusion of tropical and classic flavors, offering a moist, rich, and aromatic dessert that’s perfect for any occasion. With its infusion of sweet potatoes, coconut, and a hint of rum, this cake transports you to the sunny beaches of Belize with every bite.

So grab your sweet potatoes, crack open that coconut rum, and bake your way to dessert paradise. One slice of this decadent, tropical pound cake, and you’ll understand why it’s a must-make for anyone craving something sweet, unique, and utterly delicious! 🍠🥥

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