You will need:
- A 10 inch round x 3 inch high cake pan
- Wooden spoon
- Measuring spoons
- Measuring cups
- Greaseprooof paper
- Fine grater / electric blender
- A very good oven
- 2 x 2 litre bowls
Ingredients:
- 2 pounds sweet potato
- 1 cup plain flour (not self raising flour)
- 1/2 cup fine cornmeal (optional)
- 2 cups coconut milk
- 1 1/2 cups raisins (optional)
- 2 teaspoons dark vanilla
- 1 1/2 teaspoon ground nutmeg
- 1 teaspoon grounded cinnamon
- 1/2Â teaspoon grounded ginger
- 1 cup brown sugar
- 1 teaspoon salt
- 1 tablespoon butter (melted)
- 2 tablespoons White Rum (optional)
Method :
- Grease and line cake pan
- Preheat oven to 350 degrees F / 176 C
- Wash and peel the potatoes, after wash peeled potatoes and grate finely.
- Grate 1 medium coconut, then add 2 cups water and squeeze juice through a strainer or use coconut milk from the tin
- Sweeten coconut milk with sugar, add the vanilla essence
- Combine all dry ingredients flour, cornmeal, salt and spices etc, together and mix with the grated potatoes until incorporated very well.
- Add coconut milk mixture little by little and continue to mix well
- Stir in rum (this should be the last thing you add as you do not want to lose the flavour)
- Pour mixture in the lined cake tin, then pour melted butter on top of mixture.
- Bake at 350 degrees F / 176 C for a minimum of 45 – 60 minutes or until its done to the texture required
- Cool for at least 4 hours before cutting
