Rum and Coconut Pudding Cake

By FoodPornDirector

from LA Times

Ingredients

• 1/4 cup flour
• 1/2 cup sugar
• 1/4 teaspoon sea or kosher salt
• 1/2 cup unsweetened coconut milk
• 1/4 cup freshly squeezed orange juice
• 1/4 cup whole milk
• 1/4 cup dark rum
• 1/8 teaspoon Angostura bitters
• 2 large eggs, separated

Details

Cooking time 35mins
Adapted from latimes.com

Preparation

Step 1

1. Heat the oven to 350 degrees. Combine the flour, sugar and sea salt in a mixing bowl and stir to mix.

2. Combine the coconut milk, orange juice, milk, rum and bitters in a 2-cup measuring cup. Add the egg yolks and whisk or stir to blend. Stir into the dry ingredients and mix until no lumps remain.

3. Beat the egg whites in a second bowl just until stiff peaks form. Gently but thoroughly fold into the batter. Scrape into a soufflé dish or 1-quart casserole. Set the dish into a large baking dish and pour hot water in to a depth of about 1 inch.

4. Bake for 50 minutes. Serve warm.