Have you ever tried pudding cake? This coconut pudding cake bakes with a light and airy cake over a layer of creamy pudding!
Apologies for being MIA for so long! Surprise surprise, I've been having more website issues. I won't bore you with the details, other than the fact that this time, I decided instead of panicking and spending all my money trying to get things fixed asap, I decided to wait, do a little research and see if I could get things figured out once and for all. Knocking on wood as I type this (really I am - my husband just gave me a "are you losing your mind?" look because I just knocked on our coffee table), but I think I finally see the light at the end of the tunnel!
And we're back with a bang with this coconut pudding cake! I've made pudding cakes a few times and they are just heavenly! By whipping beaten egg whites into the batter, you get a cake that's light and airy on the top with a layer of creamy pudding that forms on the bottom.
Coconut Pudding Cake with Blueberry Sauce
2 tablespoons coconut oil
1/3 cup coconut sugar or regular sugar
1/4 cup white whole wheat flour
3 large eggs, at room temperature, separated
1 1/4 cups canned coconut milk
Pinch sea salt
12 ounce bag frozen blueberries
1 lime, zested and juiced
1/3 cup coconut chips
Preheat oven to 325 degrees Fahrenheit. Spray a 1-quart gratin dish with oil or rub with coconut oil.
In a large bowl, beat coconut oil with sugar until creamy with a handheld mixer. Beat in egg yolks, then flour, coconut milk and salt.
Rinse beaters clean. Place egg whites in a medium bowl and beat until soft peaks form. Fold in half of the egg white mixture into the yolk mixture until combined, then fold in the remaining half.
Pour batter into the baking dish. Place baking dish over a roasting pan. Pour about an inch of water into the roasting pan. Place in the oven and bake 35-40 minutes until cake if puffed and golden. Place on a wire rack to cool for 10 minutes.
While cake is baking, make blueberry sauce. Place blueberries and lime juice in a small pot on medium heat. Bring to a simmer until juice is released from blueberries and sauce forms. Turn off heat and let cool.
When cake and sauce have cooled slightly, pour sauce in the middle of the cake. Sprinkle coconut chips over the top and serve.