Jamaican Sweet Potato Pudding Cake Recipe

Name: Jamaican Sweet Potato Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup golden raisins or other kind; 2 1/2 tablespoon dark rum; 1 cup pastry flour, whole wheat or you can use white flour; 1/4 teaspoon nutmeg freshly ground; 1/4 teaspoon salt; 2 medium sweet potatoes, or yams or 3 small, 1 pound, cooked(put sweet potato on a rimmed cooking sheet, bake in 350 F oven for 50 minutes) and peeled; 2 large eggs; 1 large egg whites; 14 ounces coconut milk prefer low fat; 3/4 cup brown sugar packed, or more to 1 cup; 2 1/2 tablespoons butter melted; 1/2 cup coconut, shredded, unsweetened (desiccated); 1 1/2 tablespoons brown sugar packed; 1 pinch cinnamon

Servings: persons

1 cup golden raisins or other kind
2 1/2 tablespoon dark rum
1 cup pastry flour, whole wheat or you can use white flour
1/4 teaspoon nutmeg freshly ground
1/4 teaspoon salt
2 medium sweet potatoes, or yams or 3 small, 1 pound, cooked(put sweet potato on a rimmed cooking sheet, bake in 350 F oven for 50 minutes) and peeled
2 large eggs
1 large egg whites
14 ounces coconut milk prefer low fat
3/4 cup brown sugar packed, or more to 1 cup
2 1/2 tablespoons butter melted
1/2 cup coconut, shredded, unsweetened (desiccated)
1 1/2 tablespoons brown sugar packed
1 pinch cinnamon

1
Preheat oven to 350F (180C).
2
For the cake:
3
Grease well a 9-inch spring form pan, or you can use cooking spray.
4
Combine raisins and rum in a small bowl and set aside.
5
Mix well flour, nutmeg and salt in another medium bowl.
6
You can freeze the cake for up to 2 weeks.
7
Mash cooked sweet potato in a large bowl.
8
Put in eggs, mix with an electric mixer on medium speed until combined.
9
Put in coconut milk, 1 cup brown sugar and butter, mix until combined.
10
Put in the dry ingredients until evenly moistened.
11
Put in the raisins and remaining rum in the small bowl.
12
Spread the batter evenly in the prepared pan, the batter should be very moist and liquid.
13
For the topping:
14
Combine coconut, 2 tablespoons brown sugar and cinnamon in a medium bowl.
15
Sprinkle coconut mixture on top of the pudding cake.
16
Bake the cake until a wooden skewer inserted into the center comes out clean, about 70 minutes.
17
Let cool in the pan for 15 minutes.
18
Use a knife around the edge of the pan and gently remove the side ring.
19
Let cool at room temperature on a wire rack, gently remove the bottom of the spring form pan, for 2 hours or more, until cool completely.
20
Put into the refrigerator for at least 4 hours or overnight.

614

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup golden raisins or other kind, 2 1/2 tablespoon dark rum, 1 cup pastry flour, whole wheat or you can use white flour, 1/4 teaspoon nutmeg freshly ground, and more.

Yes, Jamaican Sweet Potato Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Jamaican Sweet Potato Pudding Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions