Coconut Lime Pudding Cake


  • 175ml tinned unsweetened coconut milk
  • 0.25 tsp salt
  • Toasted coconut, for garnish, optional
  • 120ml limeade concentrate, thawed
  • 3 large eggs at room temperature, separated
  • 150g caster sugar
  • 35g plain flour
  • 30g unsalted butter, softened, plus extra to grease the tin

Preparation Method:

  • Start boiling the water when you turn the oven on so it’s ready when the cake goes into the oven.
  • Separate the eggs while the lime concentrates thaws in the microwave.
  • Position a rack in the centre of the oven and preheat the oven to 160C/Gas 3.
  • Lightly butter a 1L gratin dish or 20cm round cake tin and set it in a roasting tin.
  • Beat the 30g butter with 100g of the sugar in a large bowl until creamy, using a handheld electric mixer.
  • Beat in the flour, then the egg yolks, limeade concentrate, coconut milk and salt.
  • For the airiest egg whites, clean 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 50g granulated sugar and continue beating until the whites hold stiff, glossy peaks.
  • Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites.
  • Pour the batter into the prepared dish or tin and add enough boiling water to the roasting tin to come halfway up the side of the dish or cake tin.
  • Bake about 35 mins or until the top of the pudding cake is slightly puffed and golden.
  • Remove from the water bath and cool on a wire rack for 10 mins.
  • Serve warm, garnishing each serving with toasted coconut, if desired.
  • Cook’s Tip: Baking the cake in a water bath ensures that it will bake evenly and retain its luscious, saucy bottom.

Warm regards, Best Nice Deals Team

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