Lemon Coconut Pudding Cakes

Lemon Coconut Pudding Cakes: limoncello, fresh lemon juice, coconut milk and other select ingredients are baked in cute little ramekins to make these pretty little cakes.

These cakes. Boy are they good.

I’m not even kidding. I had to stop myself from eating all of them right after they came out of the oven. And Ken, well his way of asking for one for dessert was “you didn’t bring me one of the round things.” He’s so darn silly sometimes. That was cake #2 for him. The prior cake was consumed the night before, right before we ate dinner. Dessert comes before dinner, right?

Oh so you know what? These lemon coconut pudding cakes were sorta an experiment for me, in more ways than one.

Experiment: cooking. I had never made a dessert like this before. Pudding, that comes from a box, right? Just kidding. I know it can be made from scratch. I just never ventured into the pudding making business until this past weekend. I think I may be hooked.

Experiment: photography. I wanted to do a little experimenting with darker photos. I think they came out ok. I don’t think they are bad but I wasn’t able to achieve what I was going for. Practice makes perfect. I shall continue to practice.

Experiment: limoncello. I was a little iffy when purchasing lemoncello. Lemon liquor was something I had never touched. I like lemons. I like boozy recipes. I just hadn’t ever put the two together. I’m glad I finally branched out.

I adapted this recipe from the Williams Sonoma Baking Cookbook. The recipe calls for using 8 half cup ramekins. I had 4 one cup ramekins. The one cup ramekins weren’t enough space for all that yummy batter so I also used an 18oz oven-safe soup bowl. I used up the rest of the batter by filling up that soup bowl about 3/4 to the top.

I think the smaller ramekins could have been cooked a little less than what the recipe called for as the pudding mixture in those turned out more like a thick custard. A very delicious thick custard so I’m not complaining. However, the pudding in the large bowl turned out just like pudding – creamy and just a tad bit runny. Perfecto.

Lemon Coconut Pudding Cakes

Yield: 6

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Lemon Coconut Pudding Cakes: lemoncello, fresh lemon juice, coconut milk and other select ingredients are baked in cute little ramekins to make these pretty little cakes.

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Ingredients

• 1/2 C all purpose flour
• 1/4 tsp salt
• 3 large eggs, separated
• 1 C granulated sugar
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1/4 C limoncello
• 1 1/3 C full fat coconut milk
• Powdered sugar for dusting

Instructions

1. Preheat oven to 350
2. Place 4 1 cup ramekins and one 18 oz bowl (or any combination thereof) into a large baking pan. Fill with water 1/2 way up the sides of the ramekins. I put the larger bowl in a bread pan since I needed more water for that one.
3. In a small bowl, whisk together the flour and salt.
4. In another bowl, beat together the egg yolks and 3/4 C sugar until smooth. Add the flour and beat until thickened. This will take a while to do - at first it will be crumbly. Add the lemon zest. lemon juice, limoncello and milk. Beat until smooth.
5. In the bowl of a stand mixer, beat the egg whites until foamy. Add the remaining 1/4 C sugar and beat with the whisk attachment until soft peaks form, about 3-5 minutes.
6. Stir 1/4 of the egg white mixture into the lemon mixture. Then fold in the remaining egg white mixture until you see no more streaks. Pour the mixture into the ramekins and the bowl.
7. Bake at 350 for 40-45 minutes or until the center is firm but springy. If the tops start to brown while still baking, cover with aluminum foil.
8. After baking, allow the ramekins to sit in the water for about 15 minutes before removing from the pans.
9. Sprinkle with powdered sugar before serving.

Notes

Adapted from Williams Sonoma Baking Book.
Changes - used coconut milk instead of whole milk.
Used limoncello and lemon juice.

I adapted this recipe from the Williams Sonoma Baking Cookbook. The recipe calls for using 8 half cup ramekins. I had 4 one cup ramekins. The one cup ramekins weren't enough space for all that yummy batter so I also used an 18oz oven-safe soup bowl. I used up the rest of the batter by filling up that soup bowl about 3/4 to the top.

I think the smaller ramekins could have been cooked a little less than what the recipe called for as the pudding mixture in those turned out more like a thick custard. A very delicious thick custard so I'm not complaining. However, the pudding in the large bowl turned out just like pudding - creamy and just a tad bit runny.

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