Indulge in the ultimate fusion dessert—a velvety sweet potato cake soaked in a spiced rum tres leches mixture, topped with whipped coconut cream and a caramelized pecan crunch. This decadent, moist, and unforgettable cake is a tropical twist on the classic tres leches, perfect for holidays, dinner parties, or when you crave something rich yet surprisingly light!
Why You’ll Love This Recipe
✅ Ultra-moist & tender – The sweet potato keeps it luscious.
✅ Boozy, spiced warmth – A hint of rum elevates the tres leches soak.
✅ Gluten-free option – Works with almond or oat flour.
✅ Stunning presentation – Looks like it came from a fancy bakery.
Ingredients You’ll Need
For the Sweet Potato Cake:
1 cup mashed roasted sweet potato (about 1 medium potato)
1½ cups all-purpose flour (or gluten-free blend)
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
3 large eggs, room temp
¾ cup brown sugar
½ cup melted butter (or coconut oil)
1 tsp vanilla extract
For the Rum Tres Leches Soak:
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
½ cup heavy cream or coconut cream
2 tbsp spiced rum (or 1 tsp rum extract + 1 tbsp maple syrup)
½ tsp cinnamon
For the Topping:
1 cup whipped cream (or coconut whipped cream)
¼ cup toasted pecans, chopped
Caramel drizzle (optional)
Ground cinnamon for dusting
Step-by-Step Instructions
