Coconut Lime Pudding Cake Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 Tbs Butter, unsalted
¾ cup Sugar
¼ cup Flour
3 large Eggs, room temperature, separated
½ cup Limeade Concentrate, thawed
¾ cup canned unsweetened Coconut Milk
¼ tsp fine salt
Toasted Coconut for garnish (optional)
|
|
Directions: |
Directions:Prep: Start boiling the water when you turn on the oven so its ready when the cake goes in the oven. Separate egg whites while the lime concentrate thaws in the microwave.
Position a rack in the center of the oven and preheat to 325. Lightly butter a 1-quart gratin dish or 8 inch round cake pan and set in a roasting pan.
Beat the 2 Tbs butter with ½ cup sugar in a large bowl until creamy with an electric mixer. Beat in the flour, then the egg yolks, limeade, coconut milk and salt.
Clean the beaters thoroughly, then whip the egg whites in another bowl until soft peaks form. Slowly add remaining ¼ cup sugar and continue beating until the whites form stiff glossy peaks. Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites.
Pour the batter in 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 until the top of the pudding cake is slightly puffed and golden. Remove from water bath and cool for 10 minutes on a wire rack. Serve warm topped with toasted coconut if desired. |
|
Personal
Notes: |
Personal
Notes: You may want to double this and use a 9 x 13 pan.
|
|
This recipe for Coconut Lime Pudding Cake is from