4 cups of peeled and chopped sweet potatoes
2 cups of flour
juice of 1 lemon
1/2 cup of rum
2 cups of wheat flour, sifted
2 tablespoons of ground cinnamon
1/2 teaspoon of salt
2 teaspoons of baking powder
2 eggs
1/2 cup of vegetable oil
2 tablespoons of vanilla extract
Topping:
3/4 cup of unsalted butter, melted
1 cup of chopped nuts
1 cup of shredded coconut
4 cups of peeled and chopped sweet potatoes
2 cups of flour
juice of 1 lemon
1/2 cup of rum
2 cups of wheat flour, sifted
2 tablespoons of ground cinnamon
1/2 teaspoon of salt
2 teaspoons of baking powder
2 eggs
1/2 cup of vegetable oil
2 tablespoons of vanilla extract
Topping:
3/4 cup of unsalted butter, melted
1 cup of chopped nuts
1 cup of shredded coconut
Cake batter:
Beat the eggs and add the oil and vanilla extract
Add the sweet potatoes, mixed with 1 cup of flour, lemon juice, and rum
Mix everything gently to avoid mashing the sweet potatoes
Add the sifted flour with cinnamon, salt, 1 cup of flour, and baking powder
Mix and place the batter in an open-faced cake mold, greased and floured
Place the topping
Bake in a hot oven
Suggestion from Claudia's Experimental Kitchen: use orange liqueur
Topping:
Mix all ingredients.
