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Lemon Coconut Pudding Cake

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Ingredients
  Egg 2 , separated
  Cream of tartar 1⁄4 Teaspoon
  Lemon peel 1 Teaspoon, grated
  Lemon juice 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Flaked coconut/Shredded coconut 1⁄4 Cup (4 tbs) (toasted)
Directions

1. Beat egg whites and cream of tartar in small bowl until stiff peaks form; reserve. Beat egg yolks slightly in small bowl. Beat in lemon peel, lemon juice and milk; beat in sugar, flour and salt. Fold into egg white mixture. Pour into 1-quart casserole; sprinkle with coconut.
2. Pour 1 cup very hot water into 1 1/2-quart casserole in microwave. Place casserole of pudding mixture carefully in casserole of hot water. Microwave uncovered on medium-high (70%) 10 to 12 minutes or until wooden pick inserted in center comes out clean. Serve warm and top each serving with whipped cream if desired.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Microwaving
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Coconut
Preparation Time: 
5 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1327 Calories from Fat 273

% Daily Value*

Total Fat 31 g48.2%

Saturated Fat 19.5 g97.6%

Trans Fat 0 g

Cholesterol 445.6 mg148.5%

Sodium 724.9 mg30.2%

Total Carbohydrates 248 g82.8%

Dietary Fiber 5.1 g20.3%

Sugars 215.8 g

Protein 25 g49.7%

Vitamin A 14.6% Vitamin C 58%

Calcium 33.2% Iron 23.2%

*Based on a 2000 Calorie diet

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Lemon Coconut Pudding Cake Recipe