Ingredients for Coconut Lime Pudding Cake
- Unsalted Butter
- Granulated Sugar
- All Purpose Flour
- Eggs
- Frozen Limeade Concentrate
- Canned Unsweetened Coconut Milk
- Fine Salt
- Coconut
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How to Make Coconut Lime Pudding Cake
- Preheat oven to 325°F (160°C). Position a rack in the center.
- Butter a 1-quart gratin dish or 8-inch round cake pan. Place it in a larger roasting pan.
- In a large bowl, cream together 2 tablespoons (28g) unsalted butter and 1/2 cup (100g) granulated sugar until light and fluffy using a hand mixer.
- Beat in 1 cup (125g) all-purpose flour until just combined. Then, add 2 large egg yolks, 1/4 cup (60ml) limeade concentrate, 1 (13.5 ounce) can full-fat coconut milk, and a pinch of salt. Mix until smooth.
- In a separate bowl, beat 2 large egg whites until soft peaks form.
- Gradually add the remaining 1/4 cup (50g) granulated sugar while continuing to beat until stiff, glossy peaks form.
- Gently fold one-quarter of the egg whites into the coconut-lime mixture. Then, fold in the remaining egg whites until just combined.
- Pour the batter into the prepared baking dish. Pour enough boiling water into the roasting pan to come halfway up the sides of the baking dish (creating a water bath).
- Bake for 35-40 minutes, or until the top is puffed and golden brown and a toothpick inserted into the center comes out with moist crumbs attached.
- Remove from the water bath and let cool on a wire rack for 10 minutes.
- Serve warm. Garnish with toasted coconut flakes, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
239g
Fat
64g
Carbs
22g
