You are here

Lemon Coconut Pudding Cake

admin's picture
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

Rate It

Your rating: None
4.206665
Average: 4.2 (15 votes)