Coconut Lime Pudding Cake
Indulge in the tropical bliss of Coconut Lime Pudding Cake, a luscious dessert that’s as light as it is flavorful. This unique recipe combines the tangy brightness of fresh lime juice and zest with the creamy richness of coconut milk, creating a two-in-one dessert magic—a fluffy, golden cake on top with a silky lime-infused pudding layer beneath. Shredded unsweetened coconut adds texture and depth, while gently folded whipped egg whites ensure an airy, melt-in-your-mouth consistency. Baked in a water bath for perfectly moist results, this treat is ideal for impressing guests or enjoying a cozy night in. Serve it warm or at room temperature with a sprinkle of coconut or a dollop of whipped cream for the ultimate tropical dessert experience.
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Recipe Information
Ingredients
- 150 grams Granulated sugar
- 60 grams All-purpose flour
- 50 grams Shredded unsweetened coconut
- 0.25 teaspoons Salt
- 3 pieces Large eggs, separated
- 240 milliliters Whole milk
- 120 milliliters Coconut milk
- 60 milliliters Fresh lime juice
- 1 tablespoon Lime zest
- 30 grams Unsalted butter, melted and cooled
Instructions
Preheat your oven to 175°C (350°F) and grease a 1.5-quart (approximately 1.5-liter) baking dish with butter or nonstick spray.
In a medium mixing bowl, whisk together the sugar, flour, shredded coconut, and salt until evenly combined.
In a separate large bowl, whisk together the egg yolks, whole milk, coconut milk, lime juice, lime zest, and melted butter until smooth.
Gently add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
Using a stand mixer or hand mixer, beat the egg whites in a clean, dry bowl until stiff peaks form. Make sure no yolk has contaminated the whites, as this will affect whipping.
Gently fold one third of the beaten egg whites into the batter to lighten it. Then carefully fold in the remaining egg whites using a spatula. Do this gently to maintain the airiness of the whites.
Pour the batter into the prepared baking dish. Place the dish in a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the baking dish to create a water bath.
Carefully transfer to the preheated oven and bake for 40 minutes or until the top of the cake is lightly golden and set, but the center jiggles slightly when the pan is moved.
Remove the baking dish from the water bath and let it cool for about 10-15 minutes before serving. The pudding layer will thicken as it cools.
Serve warm or at room temperature, garnished with a sprinkle of shredded coconut or a dollop of whipped cream if desired.
Nutrition Facts
Calories |
1767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 349 mg | 15% | |
| Total Carbohydrate | 238.7 g | 87% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 176.1 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 458 mg | 35% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 981 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
