Preheat your oven to 350°F (175°C). Grease a 10-inch springform pan with butter or cooking spray.

Rehydrate the unsweetened desiccated coconut in hot water for 15-20 minutes, then drain and squeeze out excess water.

Grate the sweet potatoes, yam, and ginger. Boil water in a pot, add spices and vanilla, simmer, then combine with the grated ingredients, coconut milk, and melted butter. Blend until smooth.

In a separate bowl, mix the rehydrated coconut with cornmeal, flour, sugar, and salt. Gradually incorporate into the wet mixture until combined.

Fold in the drained golden raisins if using, ensuring the pudding is not too moist.

Pour the batter into the greased pan and bake for 1 hour until golden brown and a toothpick comes out clean.

Mix topping ingredients and pour over the hot pudding after the first hour of baking. Bake for an additional 15 minutes.

Cool for at least 30 minutes in the pan, then transfer to a wire rack for 2 or more hours before serving.