Sweet Potato Pudding Cake

• 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

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

raisins, rum, whole wheat pastry flour, nutmeg, salt, eggs, light coconut milk, light brown sugar, butter, topping, unsweetened coconut, brown sugar, cinnamon

Taken from www.food.com/recipe/sweet-potato-pudding-cake-421693 (may not work)