Coconut Lime Pudding Cake

coconutlimepuddingcakeServes six
1/2 cup whole wheat pastry flour
1/2 teaspoon baking powder
1 cup sugar, divided
1 1/2 cups light coconut milk
1/2 cup fresh lime juice
2 egg yolks, lightly beaten
2 teaspoons freshly grated lime peel
4 egg whites
Pinch of salt
Preheat oven to 350?F.
Prepare six 8-ounce ramekins or ovenproof dessert cups with a very light coating of cooking spray or oil. Place the cups in a 2-inch deep baking pan. Begin to heat a pot or kettle of water to a boil.
In a large bowl, combine the flour, baking powder, and 1/2 cup of the sugar. Stir in the coconut milk, lime juice, beaten egg yolks, and grated lime peel, and set aside.
With an electric or stand mixer, beat the egg whites and salt until the whites are stiff. Beat in the remaining 1/2 cup sugar. Gently fold the egg whites into the batter. Spoon the batter into the prepared cups. Pour boiling water into the baking pan until the water reaches half way up the sides of the cups. Bake for 50 to 55 minutes until puffy and golden.
Nutrition info: 234 calories (49 from fat), 5 g fat (4 g sat fat), 70 mg cholesterol, 91 mg sodium, 44 g carbohydrates, 1 g fiber, 6 g protein.

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