Sweet Potato Pudding Cake

Directions

1. 1
   Preheat oven to 350. Coat a 9-inch springform pan with cooking spray.
2. 2
   Toss raisins and rum in a small bowl and let stand.
3. 3
   Whisk flour, nutmeg and salt in another bowl.
4. 4
   Mash sweet potato in a large bowl.
5. 5
   Add eggs and beat with an electric mixer on medium speed until combined.
6. 6
   Add coconut milk, 1 c brown sugar and butter.
7. 7
   Beat until combined.
8. 8
   Stir in the dry ingredients until evenly moistened.
9. 9
   Stir in the raisins and any remaining rum.
10. 10
    Spread into prepared pan.
11. 11
    TOPPING: Combine coconut, 2 T brown sugar and cinnamon.
12. 12
    Sprinkle on top of the cake.
13. 13
    Bake until a knife inserted in the center comes out clean--1 to 1 1/4 hours.
14. 14
    Let cool in the pan for 10 minutes.
15. 15
    Run a knife around the edge of the pan and remove the ring.
16. 16
    Cool at room temperature for 1 hour, then refrigerate until cold (about 3 hrs).
17. 17
    Prep time does not include the cooling and refrigerating.