Delicious Oven-Baked Tropical-Flavours Dessert

READY IN: 55mins
Recipe by Zurie

This pudding can be mixed in a few minutes in a food processor. It forms a wonderfully nutty cake layer on top and a chewy pudding layer at the bottom. I tried to make sure there isn't a similar recipe on Zaar already, but it is an impossible task. This is a great winter pudding! (NOTE: After Deb's experience I changed the oven dish size: my fault!! You only need a dish about 2 inches deep, and about 8 x 8 inches.).

Top Review by Sydney Mike

After reading the first review I was determined to follow the recipe as closely as I could, although I did toast both the coconut & pecans a bit before including them! The 8-inch square pan worked great for me, & the dessert came through with flying colors ~ We had ourselves a very nice tasting finale to our dinner! Many thanks! [Made & reviewed in I Recommend recipe tag]

Ingredients Nutrition

  • 1 14 cups milk (please add another tablespoon, as it's 325 ml in metric)
  • 1 cup superfine sugar (250 ml caster sugar)
  • 1 cup fine dried coconut flakes (250 ml dessicated coconut)
  • 12 cup flour (125 ml)
  • 3 12 ounces pecan nuts, broken into pieces (100g)
  • 4 12 tablespoons butter
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon baking powder
  • 12 teaspoon salt

Directions

  1. Heat oven to 325 deg F/160 deg Celsius.
  2. Grease an oven dish, about 7 x 7 or 8 x 8 inches, and about 2 inches deep.
  3. Simply process or whisk all the ingredients together.
  4. Mix until very smooth.
  5. Pour the mixture into the greased dish, and bake until golden brown and firm to the touch -- about 45 minutes, but make sure it's done before you remove it from the oven.
  6. Serve hot or warm with sweetened whipped cream.

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