Pudding cake is a light and airy cake that bakes with a layer of pudding at the bottom! Try this coconut pudding cake, topped with a blueberry citrus sauce. It’s super simple, with just five ingredients in the cake, and lightly sweetened.
Living in South Carolina, I don’t mark the start of summer by a date in the calendar. To me, summer begins when the temperature hits 90+ degrees for four days straight.
So in that case, helloooo summer!
When the seasons change, so do my taste buds and I start to crave the fruits and vegetables that are being grown at that time. In the spring, it’s asparagus. With fall comes kale. In the winter, I turn to kabocha squash for comfort. And even though coconut is available year round, when summer comes it's coconut everything. Bonus points for anything that makes my house smell like sunscreen and piña coladas when it cooks, like this coconut pudding cake.
Have you ever tried a pudding cake? By whipping beaten egg whites into a batter of egg yolks and just a little bit of flour, it creates a light and airy cake over a layer of creamy pudding. It's like nothing you've ever tasted! Nutritionally speaking, pudding cakes are on the healthier side, since you only need a bit of flour, sugar and butter and the eggs do the rest. In this coconut pudding cake, creamy coconut milk adds the most incredible flavor and ups the creaminess factor even more.
Coconut's rise from vilified saturated fat to miracle food is a bit absurd when you think about it. Of course, being a whole food and a staple ingredient in many cultures, it's nuts to think it was once on every doctor's "Do Not Eat" list. But now it's reputation has done a total 180. If you believe everything you read (please don't), coconut can do everything from burning fat to killing cancer.
Health Benefits of Coconut
While coconut's health claims are overblown, that doesn't mean there isn't a lot to love in everyone's favorite tropical fruit!
Coconut oil is mostly saturated fat, which has long been thought of as the "bad," artery-clogging type, but recent research has complicated that matter. The specific types of fatty acids in coconut appear to raise HDL and LDL in a proportional way so it does not affect heart disease risk. Still, there's much more research supporting olive oil for heart health, so I use that as my primary fat.
Coconut is a rich source of potassium, a mineral that helps control blood pressure. Half a cup of coconut milk has 10% daily needs for potassium.
About 50% of the fatty acids in coconut are lauric acid, which have been shown to have an antifungal and antimicrobial effect. In fact, it's been studied as a potential treatment for c. diff, candida overgrowth and for dental health.
Coconut contains a nice dose of magnesium, a mineral that plays a wide variety of roles in energy metabolism, blood sugar control, bone health, and cognitive health. Unfortunately, up to 70% of Americans are deficient in magnesium. Half a cup of coconut milk contains 10% daily needs.
Most of all, I just love it's flavor! Although coconut isn't everyone's cup of tea, I adore it! With a hint of vanilla and sweetness, I love to use it in place of milk and cream on a regular basis in everything from my morning cup of coffee or adding creaminess to soups!
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.