Here’s a Belizean Coconut Rum Sweet Potato Pound Cake recipe that’s rich, moist, and bursting with island flavor — combining the earthiness of sweet potatoes, tropical coconut, and the warmth of dark rum.
🍰 Belizean Coconut Rum Sweet Potato Pound Cake
Ingredients:
For the Cake:
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1 cup unsalted butter, softened
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2 cups granulated sugar
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1/2 cup brown sugar
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4 large eggs
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1 1/2 cups mashed cooked sweet potato (about 2 medium)
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1/2 cup coconut milk (full-fat, canned)
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1/4 cup dark coconut rum (like Malibu Black or Belizean One Barrel Coconut Rum)
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1 tsp vanilla extract
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1 tsp coconut extract (optional but adds great flavor)
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2 1/2 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 tsp cinnamon
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1/2 tsp nutmeg
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1/2 cup shredded sweetened coconut (optional mix-in)
For the Coconut Rum Glaze:
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1 cup powdered sugar
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1–2 tbsp coconut rum
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1 tbsp coconut milk
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Pinch of salt
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Toasted coconut flakes for garnish (optional)
🧁 Instructions:
1. Prep:
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Preheat oven to 325°F (165°C).
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Grease and flour a bundt or tube pan.
2. Cream the butter and sugars:
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In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy.
3. Add wet ingredients:
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Beat in eggs one at a time.
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Add mashed sweet potato, coconut milk, rum, vanilla, and coconut extract. Mix well.
4. Combine dry ingredients:
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In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. Combine wet and dry:
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Gradually mix dry ingredients into wet until just combined.
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Fold in shredded coconut if using.
6. Bake:
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Pour batter into the prepared pan.
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Bake 60–70 minutes or until a toothpick inserted in the center comes out clean.
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Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
7. Glaze:
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Mix powdered sugar, coconut milk, and rum until smooth and pourable.
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Drizzle over the cooled cake.
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Top with toasted coconut flakes if desired.
