Print Recipe

Rum and Coconut Pudding Cake

Ingredients



Instructions

  1. Heat the oven to 350 degrees F.
  2. Combine the flour, sugar and sea salt in a mixing bowl and stir to mix.
  3. Combine the coconut milk, orange juice, milk, rum and bitters in a 2-cup measuring cup.
  4. Add the egg yolks and whisk or stir to blend.
  5. Stir into the dry ingredients and mix until no lumps remain.
  6. Beat the egg whites in a second bowl just until stiff peaks form.
  7. Gently but thoroughly fold into the batter.
  8. Scrape into a soufflé dish or 1-quart casserole.
  9. Set the dish into a large baking dish and pour hot water in to a depth of about 1 inch.
  10. Bake for 50 minutes.
  11. Serve warm.

6 servings

Each of 6 servings: 180 calories; 3 grams protein; 23 grams carbohydrates; 0 fiber; 6 grams fat; 4 grams saturated fat; 72 mg. cholesterol; 77 mg. sodium


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.