Preheat oven to 325° F. Grease an 8-inch round cake pan with cooking spray.
Beat the butter with 1/2 cup sugar in a large bowl until creamy. Beat in the flour, then the egg yolks, limeade concentrate, coconut milk, and salt.
Clean and dry the beaters. In another medium bowl whip the egg whites until they form soft peaks. Continue whipping and slowly pour in the remaining 1/4 cup granulated sugar. Continue beating until the whites hold stiff peaks. Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites.
Pour the batter into the prepared baking dish. Bake for 35 minutes or until the top of the cake is slightly puffed and golden. Remove cake from oven and let cool for 10 minutes. Garnish with toasted coconut.
In no event shall DC Stewart Nutrition Labs, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
A simple collection of delicious family-style recipes
Planning out the weekly dinner menu? Tired of the same dishes week after week? Try these tasty entrees for a scrumptious change of pace. View Recipes >
Mouth-Watering Memorial Day
Celebrate freedom, family and friends with good food. It's time to kickoff summer! View Recipes >
Email Recipe
Coconut-Lime Pudding Cake
Serves 4
Ingredients:
2 tablespoons unsalted butter
3/4 cup granulated sugar
1/4 cup flour
3 eggs, separate egg whites and yolks
1/2 cup limeade concentrate
3/4 cup canned unsweetened coconut milk
1/4 teaspoon salt
Toasted coconut, for garnish
Directions:
Preheat oven to 325° F. Grease an 8-inch round cake pan with cooking spray.
Beat the butter with 1/2 cup sugar in a large bowl until creamy. Beat in the flour, then the egg yolks, limeade concentrate, coconut milk, and salt.
Clean and dry the beaters. In another medium bowl whip the egg whites until they form soft peaks. Continue whipping and slowly pour in the remaining 1/4 cup granulated sugar. Continue beating until the whites hold stiff peaks. Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites.
Pour the batter into the prepared baking dish. Bake for 35 minutes or until the top of the cake is slightly puffed and golden. Remove cake from oven and let cool for 10 minutes. Garnish with toasted coconut.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
