Lemon Coconut Pudding Cake
|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)|
|Flaked coconut/Shredded coconut||1⁄4 Cup (4 tbs) (toasted)|
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.