My friend Kendra had just moved into her new apartment, and I wanted to bring her something special—not flowers, not wine, but something that felt warm, thoughtful, and homemade. Her talking once about a trip to Belize and how she fell in love with the food there, especially the way coconut found its way into everything from rice to sweets. That little memory became my starting point.
The weather was already hinting at the shift from summer to fall, and I had a few sweet potatoes sitting patiently on the counter. As the cake baked, the scent of toasted coconut and dark rum drifted through the kitchen like a quiet celebration.
I wrapped the cooled cake in parchment and tied it with twine, tucking in a sprig of mint from the garden. She sliced it right there at the kitchen island, still surrounded by unpacked boxes, and we stood eating together—crumbs on napkins, stories flying. That’s the magic of this pound cake, a gift, a comfort, and a conversation starter all in one.
Short Description
A rich and tender pound cake infused with mashed sweet potato, creamy coconut milk, and a splash of dark rum—perfect for gifting or serving at gatherings.
Key Ingredients
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk
- 1/4 cup dark rum
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Tools Needed
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Loaf pan (9×5-inch)
- Cooling rack
- Toothpick or cake tester
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy—about 2–3 minutes using an electric mixer.
Step 3: Add the Eggs
Beat in the eggs, one at a time, mixing well after each addition to ensure a smooth batter.
Step 4: Add Sweet Potato, Coconut Milk, and Rum
Stir in the mashed sweet potato, coconut milk, and dark rum until fully incorporated. The batter will look silky and fragrant.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Step 6: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Step 7: Cool and Serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve, or wrap for gifting.
Why You’ll Love This Recipe
– Moist and tender crumb with tropical flair
– Balanced sweetness from sweet potato and coconut
– Great for gift-giving or celebrations
– Easy to prepare with pantry staples
– Unique but comforting flavor profile
Mistakes to Avoid & Solutions
Overmixing the batter: Leads to a dense or gummy cake. Fold gently once dry ingredients are added.
Using hot sweet potatoes: Can melt the butter and ruin the texture. Let them cool first.
Skipping the rum: While optional, it enhances the flavor. Use a splash of vanilla extract if avoiding alcohol.
Underbaking: The cake should be deeply golden and springy. Always test with a toothpick.
Using canned sweet potatoes with syrup: Stick to plain, cooked, and mashed for best texture and taste.
Serving and Pairing Suggestions
– A tea-time snack with spiced chai or black coffee
– Dessert at a Caribbean-themed dinner
– A brunch table highlight with fruit salad
– A gift wrapped in parchment with toasted coconut on top Pair with:
– Coconut whipped cream or cream cheese frosting
– Sliced tropical fruits like mango or pineapple
– A drizzle of caramel or rum glaze for extra indulgence
Storage and Reheating Tips
– Store at room temperature in an airtight container for up to 3 days.
– For longer storage, wrap tightly and refrigerate for up to 1 week.
– Freeze (whole or sliced) in freezer-safe bags for up to 2 months.
– Reheat slices in the microwave for 15–20 seconds or in a toaster oven until warm.
FAQs
1. Can I use canned sweet potatoes?
Plain canned sweet potatoes (not in syrup) can work, but fresh mashed potatoes provide better flavor.
2. What type of rum works best?
Dark rum adds depth and complexity. Spiced rum can also bring an extra warm note.
3. Can I make this cake without rum?
Yes, substitute with 1 teaspoon vanilla extract if avoiding alcohol.
4. Can I use coconut cream instead of coconut milk?
Yes, but dilute slightly with water (2 tbsp) to match the consistency of coconut milk.
5. How do I know when the cake is fully baked?
The top should be golden brown and a toothpick inserted in the center should come out clean.
Tips & Tricks
– Mash sweet potatoes until completely smooth to avoid lumps in the batter.
– Bring all ingredients to room temperature for a more uniform batter.
– Add shredded coconut to the batter for texture.
– Dust the top with powdered sugar before serving for a pretty finish.
– Wrap in parchment and tie with ribbon for a beautiful edible gift.
Recipe Variations
Pineapple-Coconut Twist: Replace 1/4 cup of coconut milk with crushed pineapple (drained). Adds tang and tropical depth.
Nutty Delight: Fold in 1/2 cup chopped pecans or walnuts before baking.
Spiced Up: Add 1 tsp cinnamon and 1/2 tsp nutmeg to the dry ingredients for a holiday feel.
Chocolate Swirl: Melt 1/4 cup dark chocolate and swirl into the batter before baking.
Mini Loaves: Divide batter into mini loaf pans and reduce baking time to 25–30 minutes.
Final Thoughts
The aroma alone is enough to slow you down and breathe a little deeper. This is the kind of treat that connects places, memories, and people in the most delicious way. I’ve found myself making it not just for others but for quiet mornings at home, when a warm slice and a cup of coffee feel like all you need.
Each bite is soft, fragrant, and full of flavor that lingers just long enough. No extra frosting, no fancy toppings, just rich, honest flavor and a texture that satisfies. That’s what I’ll keep coming back to. And somehow, everyone else does too.
Belizean Coconut Rum Sweet Potato Pound Cake
Print ThisIngredients
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk
- 1/4 cup dark rum
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
Step 1. Preheat the oven: to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing and flouring or lining with parchment paper.
Step 2. Cream butter and sugar: until light and fluffy, about 2–3 minutes with an electric mixer.
Step 3. Add eggs one at a time: beating well after each addition for a smooth batter.
Step 4. Mix in sweet potato, coconut milk, and dark rum: until the batter is silky and aromatic.
Step 5. Combine dry ingredients: (flour, baking powder, baking soda, salt) in a separate bowl, then fold gently into the wet mixture—don’t overmix.
Step 6. Bake for 50–55 minutes: or until a toothpick inserted in the center comes out clean and the top is golden brown.
Step 7. Cool the cake: in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy, or wrap it up as a gift.
