Belizean Coconut Rum Sweet Potato Pound Cake

recipe | August 20, 2025

This Belizean Coconut Rum Sweet Potato Pound Cake is a celebration of tropical flavors and comforting textures. Infused with the rich, creamy essence of sweet potatoes, the nutty aroma of coconut, and a splash of Belizean-inspired coconut rum, this cake is moist, decadent, and utterly irresistible. Whether you’re hosting a holiday gathering, enjoying a slice with coffee, or bringing a taste of the tropics to your dessert table, this recipe is sure to impress. Let’s bake up this island-inspired delight!

Why You’ll Love This Recipe

  • Tropical Vibes: The combination of sweet potato, coconut, and rum creates a unique, exotic flavor profile.
  • Moist & Dense Texture: Sweet potatoes make this pound cake incredibly tender and rich.
  • Perfect for Any Occasion: Great for holidays, parties, or as a special treat any time of year.
  • Customizable: Adjust the rum or leave it out for an alcohol-free version.

Ingredients You’ll Need

For the Cake:

  • 1 cup mashed cooked sweet potato (about 1 medium sweet potato, boiled or roasted)
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1/4 cup coconut rum (optional; substitute with coconut milk for alcohol-free)
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup shredded coconut (plus extra for garnish)
  • 1/2 cup buttermilk (or regular milk mixed with 1 tsp lemon juice)

For the Glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp coconut rum (or coconut milk for alcohol-free)
  • Optional: Toasted shredded coconut for topping

Step-by-Step Instructions

1. Preheat and Prep

  1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan, or line it with parchment paper.
  2. Cook and mash the sweet potato until smooth. Measure out 1 cup and set aside.

2. Cream Butter and Sugar

  1. In a large mixing bowl, cream the butter and sugar together using a hand mixer or stand mixer until light and fluffy.
  2. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and coconut rum.

3. Combine Dry Ingredients

  1. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.

4. Fold in Sweet Potato and Coconut

  1. Gently fold in the mashed sweet potato and shredded coconut until evenly distributed. Be careful not to overmix.

5. Bake the Cake

  1. Pour the batter into the prepared pan and smooth the top with a spatula.
  2. Bake for 50–60 minutes (or longer for a bundt pan), or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

6. Make the Glaze

  1. In a small bowl, whisk together the powdered sugar and coconut rum (or coconut milk) until smooth. Adjust the liquid for your desired consistency.
  2. Drizzle the glaze over the cooled cake and sprinkle with toasted shredded coconut for garnish.

7. Serve and Enjoy

  1. Slice and serve with a dollop of whipped cream, a scoop of vanilla ice cream, or enjoy it plain.
  2. Savor the tropical flavors and the moist, dense texture of this unique pound cake!

Serving Suggestions

  • With Coffee or Tea: Perfect for afternoon tea or a cozy breakfast treat.
  • For Holidays: Serve at Thanksgiving, Christmas, or other celebrations for a festive twist.
  • Add Toppings: Pair with fresh fruit, caramel sauce, or a drizzle of melted chocolate.
  • Make It Boozy: Add an extra splash of coconut rum to the glaze for an adult-friendly dessert.

Pro Tips for Success

  • Use Fresh Sweet Potatoes: Roasting or boiling fresh sweet potatoes gives the cake a richer flavor than canned alternatives.
  • Toast the Coconut: Toasting the shredded coconut before folding it into the batter enhances its nutty flavor.
  • Don’t Overmix: Overmixing can make the cake dense—mix until just combined for the best texture.
  • Store Properly: Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.

Final Thoughts

This Belizean Coconut Rum Sweet Potato Pound Cake is a delightful fusion of tropical and classic flavors, offering a moist, rich, and aromatic dessert that’s perfect for any occasion. With its infusion of sweet potatoes, coconut, and a hint of rum, this cake transports you to the sunny beaches of Belize with every bite.

So grab your sweet potatoes, crack open that coconut rum, and bake your way to dessert paradise. One slice of this decadent, tropical pound cake, and you’ll understand why it’s a must-make for anyone craving something sweet, unique, and utterly delicious! 🍠🥥

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