Sweet Potato Pudding Cake - cooking recipe

Ingredients

1 cup raisins
2 tablespoons rum
1 cup whole wheat pastry flour
1/2 teaspoon nutmeg, freshly ground
1/2 teaspoon salt
1 lb cooked sweet potato
3 large eggs
1 (14 ounce) can light coconut milk
1 cup light brown sugar, packed
2 tablespoons butter, melted
Topping
1/2 cup unsweetened coconut
2 tablespoons brown sugar, packed
1/8 teaspoon cinnamon

Preparation

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