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