Coconut-lime Pudding Cake

Recipe by KelBel
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Position a rack in the center of the oven and preheat to 325 degrees F.
  • Lightly butter a 1-quart gratin dish or 8-inch round cake pan and set it in a roasting pan.
  • Beat the 2 tablespoons butter with 1/2 cup sugar in a large bowl until creamy, using a handheld electric mixer.
  • Beat in the flour, then the egg yolks, limeade concentrate, coconut milk, and salt.
  • In another medium bowl whip the egg whites until they form soft peaks.
  • While whipping, slowly pour in the remaining 1/4 cup granulated sugar and continue beating until the whites hold stiff, glossy peaks.
  • Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites.
  • Pour the batter into the prepared baking dish and add enough boiling water to the roasting pan to come halfway up the side of the dish.
  • Bake about 35 minutes or until the top of the pudding cake is slightly puffed and golden.
  • Remove from the water bath and cool on a wire rack for 10 minutes; serve warm.
  • Garnish each serving with toasted coconut, if desired.
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