Passion Fruit Pudding Cake

By carvalhohm

Ingredients

• 3 3 3 tbsp. Coconut Oil – Rich Flavor
• 3 3 3 large eggs, separated
• 1 1/4 1 1/4 1/4 cups granulated sugar
• 1 1 1 cup Reduced Fat Coconut Milk
• 1/2 1/2 1/2 cup all-purpose flour
• 1 1 1 cup Frozen Passion Fruit Pulp, thawed
• Sweetened whipped cream, for serving
• Fresh raspberries, for serving

Details

Servings 3
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 350°F. Set an 8” square baking dish (1 quart) and larger roasting pan (for a water bath) nearby. Bring a teakettle of water to a simmer.

In large bowl, whisk together coconut oil, egg yolks and 1 cup sugar until blended. Whisk in coconut milk, then gradually whisk in flour until combined. Whisk in fruit pulp.

In medium bowl, beat egg whites to soft peaks, with electric mixer. Gradually beat in remaining ¼ cup sugar until firm peaks form. Using a whisk, fold whites into passion fruit batter just until combined. Pour into baking dish, and set in roasting pan. Add simmering water to roasting pan to come about one-third up the sides of the baking dish.

Place roasting pan with baking dish inside it in oven. Bake until golden brown and top is set when lightly pressed, about 40-50 minutes. Remove cake from water bath and let stand at least 15 minutes. Serve warm with sweetened whipped cream and raspberries.