Coconut Lime Pudding Cake

Indulge in the tropical bliss of Coconut Lime Pudding Cake, a luscious dessert that’s as light as it is flavorful. This unique recipe combines the tangy brightness of fresh lime juice and zest with the creamy richness of coconut milk, creating a two-in-one dessert magic—a fluffy, golden cake on top with a silky lime-infused pudding layer beneath. Shredded unsweetened coconut adds texture and depth, while gently folded whipped egg whites ensure an airy, melt-in-your-mouth consistency. Baked in a water bath for perfectly moist results, this treat is ideal for impressing guests or enjoying a cozy night in. Serve it warm or at room temperature with a sprinkle of coconut or a dollop of whipped cream for the ultimate tropical dessert experience.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 150 grams Granulated sugar
• 60 grams All-purpose flour
• 50 grams Shredded unsweetened coconut
• 0.25 teaspoons Salt
• 3 pieces Large eggs, separated
• 240 milliliters Whole milk
• 120 milliliters Coconut milk
• 60 milliliters Fresh lime juice
• 1 tablespoon Lime zest
• 30 grams Unsalted butter, melted and cooled

Directions

Step 1

Preheat your oven to 175°C (350°F) and grease a 1.5-quart (approximately 1.5-liter) baking dish with butter or nonstick spray.

Step 2

In a medium mixing bowl, whisk together the sugar, flour, shredded coconut, and salt until evenly combined.

Step 3

In a separate large bowl, whisk together the egg yolks, whole milk, coconut milk, lime juice, lime zest, and melted butter until smooth.

Step 4

Gently add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.

Step 5

Using a stand mixer or hand mixer, beat the egg whites in a clean, dry bowl until stiff peaks form. Make sure no yolk has contaminated the whites, as this will affect whipping.

Step 6

Gently fold one third of the beaten egg whites into the batter to lighten it. Then carefully fold in the remaining egg whites using a spatula. Do this gently to maintain the airiness of the whites.

Step 7

Pour the batter into the prepared baking dish. Place the dish in a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the baking dish to create a water bath.

Step 8

Carefully transfer to the preheated oven and bake for 40 minutes or until the top of the cake is lightly golden and set, but the center jiggles slightly when the pan is moved.

Step 9

Remove the baking dish from the water bath and let it cool for about 10-15 minutes before serving. The pudding layer will thicken as it cools.

Step 10

Serve warm or at room temperature, garnished with a sprinkle of shredded coconut or a dollop of whipped cream if desired.

Nutrition Facts

Serving size	(874.4g)

Amount per serving	% Daily Value*
Calories	1767.1

Total Fat 79.8g	0%
Saturated Fat 53.6g	0%
Polyunsaturated Fat 0.3g
Cholesterol 653.2mg	0%
Sodium 349.4mg	0%
Total Carbohydrate 238.7g	0%
Dietary Fiber 11.9g	0%
Total Sugars 176.1g
Protein 37.5g	0%

Vitamin D 231.9IU	0%
Calcium 458.0mg	0%
Iron 7.7mg	0%
Potassium 980.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.4%

Protein: 8.2%

Carbs: 52.4%