Coconut lime pudding cake

Coconut-lime pudding cake is a delightful dessert that combines the tropical flavors of coconut and tangy lime. This luscious cake has a unique texture, with a moist and creamy bottom layer and a light, fluffy top. The magic happens as it bakes in a water bath, resulting in a heavenly treat that is both comforting and refreshing.

The cake batter is made with a mixture of butter, sugar, flour, egg yolks, limeade concentrate, coconut milk, and a pinch of salt. The egg whites are whipped to perfection and folded into the batter, creating a light and airy texture. As the cake bakes, it develops a slightly puffed and golden top, while the bottom transforms into a rich and saucy pudding.

To serve this delectable dessert, it is best enjoyed warm. Each slice is garnished with toasted coconut, adding a delightful crunch and enhancing the tropical flavors. Whether you’re hosting a dinner party or simply craving a sweet indulgence, coconut-lime pudding cake is sure to impress with its unique taste and beautiful presentation.

With its combination of creamy coconut, zesty lime, and a perfect balance of textures, this coconut-lime pudding cake is a true delight for the senses. Prepare to be transported to a tropical paradise with every bite.

INGREDIENTS:

• 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

INSTRUCTIONS:

1. 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 concentrate thaws in the microwave. Position a rack in the center 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.
2. In a large bowl, beat 30g butter with 100g of the sugar until creamy, using a handheld electric mixer. Beat in the flour, then add the egg yolks, limeade concentrate, coconut milk, and salt.
3. 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.
4. 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 for about 35 minutes 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 minutes.
5. Serve the cake 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.

VARIATIONS:

• Tropical Fruit Medley: Add a tropical twist to your coconut-lime pudding cake by incorporating a variety of diced tropical fruits, such as mangoes, pineapples, and papayas. Fold them into the cake batter before baking for a burst of fruity flavors.
• Coconut Cream Frosting: Take your coconut-lime pudding cake to the next level by adding a creamy coconut frosting. Whip together coconut cream, powdered sugar, and a touch of lime juice until light and fluffy. Spread the frosting over the cooled cake and garnish with toasted coconut flakes.
• Lime Zest Infusion: For an extra zing of lime flavor, infuse the cake batter with lime zest. Add the zest of one or two limes to the butter and sugar mixture and mix well before incorporating the remaining ingredients. The aromatic lime zest will elevate the citrusy notes in the cake.
• Toasted Coconut Topping: Enhance the coconut flavor and add a delightful crunch by sprinkling toasted coconut flakes over the top of the cake. Toast the coconut flakes in a dry skillet over medium heat until golden brown and fragrant. Sprinkle them over the cooled cake before serving.
• Rum Soaked Cake: Add a boozy twist to your coconut-lime pudding cake by brushing the baked cake with a rum syrup. Mix together equal parts rum and sugar, then brush the syrup over the cake while it is still warm. The rum infusion will add a rich and aromatic flavor to the dessert.
• Coconut-lime Mini Cupcakes: Transform the pudding cake into bite-sized treats by baking the batter in a mini cupcake pan. Adjust the baking time accordingly, and once cooled, top each mini cupcake with a dollop of whipped cream and a sprinkle of lime zest for an adorable and flavorful dessert.