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Rum and Coconut Pudding Cake


  • 1/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon sea or kosher salt
  • 1/2 cup unsweetened coconut milk
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup whole milk
  • 1/4 cup dark rum
  • 1/8 teaspoon Angostura bitters
  • 2 large eggs, separated


  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.

Yield: 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