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Preparation
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1. Preheat oven to 350u00b0F. Coat a 9-inch springform pan with cooking spray.
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2. To prepare cake: Toss raisins and rum in a small bowl and let stand. Whisk flour, nutmeg and salt in another bowl.
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3. Mash sweet potato in a large bowl (you should have about 1 3/4 cups). Add eggs; beat with an electric mixer on medium speed until combined. Add coconut milk, 1 cup brown sugar and butter; beat until combined. Stir in the dry ingredients until evenly moistened. Stir in the raisins and any remaining rum. Spread the batter in the prepared pan.
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4. To prepare topping: Combine coconut, 2 tablespoons brown sugar and cinnamon in a small bowl. Sprinkle on top of the cake.
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5. Bake the cake until a knife inserted into the center comes out clean, 1 to 1 1/4 hours. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool at room temperature for 1 hour, then refrigerate until cold, about 3 hours.
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Tips & Notes
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* Make Ahead Tip: Cover and refrigerate for up to 2 days. | Equipment: 9-inch springform pan
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* Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
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* Tip: To cook whole sweet potatoes, pierce the skin in several places with a fork. Bake on a baking sheet at 400u00b0F for 45 minutes to 1 hour or microwave on High for 12 to 15 minutes.
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Nutrition
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Per serving: 274 calories; 8 g fat (5 g sat, 1 g mono); 58 mg cholesterol; 21 g added sugars; 5 g protein; 3 g fiber; 145 mg sodium; 333 mg potassium.
