Coconut-Lime Pudding Cake

By dette

A cake with a built-in sauce-- how could you go wrong? Have the ingredients ready to go in your pantry to satisfy your sweet tooth any time.

Ingredients

• 2 tblsp unsalted butter, wofened, plus a bit for the pan
• 3/4 c granulated sugar
• 1/4 c. all-purpose flour
• 3 large eggs at room temperature, separated
• 1 c. lineade concentrate, thawed
• 3/4 c canned unsweetened coconut milk
• 1/4 tsp fine salt
• Toasted coconut, for garnish (optional)

Preparation

Step 1

GAME PLAN: Start boiling the water when you turn thge oven on so it's ready when the cake goes into the oven. separate eggs while the lime concentrate thaws in the microwave.

Position a rack in the cneter or the oven and preheat to 324 degrees. Lightly butter a 1 qt. gratin dish or 8 inch round cake pan and set it in a roasting pan.

Beat the 2 tbsp butter with 1/2 c. sugar in a large bowl until creamy, using a handheld electri mixer. Beat in the flour,k then the egg yolks, limeade concentratem coconut milk, and salt (For the airest egg whites, cleann the beaters thoroughly so none of this mixture is left on them). In another medium bowl whip the egg whites until they form soft peaks. While whipping, slowly pour in the remaining 1/4 c granulated sugar and continue beating until the whites hold stiff, glossy peaks. Fold a quarter of the whites into the coocnut-lime mixture, then fold in the remaining whites.

Pour the batyter into the prepared baking dish and add enough boiling water to the roasting pan to com halfway up the side of the dish. Bake aobut 35 mintues or until the top of th 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.

Baking the cake in a water bath ensures that it will bake evenly and retain its luscious, saucy bottom.