INGREDIENTS
- 30g unsalted butter, softened
- 150g caster sugar
- 35g plain flour
- 3 large eggs, separated
- 120ml limeade concentrate, thawed
- 175ml tinned unsweetened coconut milk
- ¼ teaspoon salt
- toasted coconut for garnishing, optional
DIRECTION
- Start boiling the water when you turn the oven on so it's ready when the cake goes into the oven. Separate eggs while the lime contemplates thaws in the microwave.
- Position a rack in the center of the oven and preheat to 160C.
- Lightly butter a 1L gratin dish or 20cm round cake pan and set it in a boiling tin.
- Beat the 30g butter with 100g sugar in a large bowl until creamy, using a handheld electric mixer.
- Beat in the flour, then the egg yolks, limeade concentrate, coconut milk, and salt. (For the airiest egg whites, clean the beaters thoroughly so none of this mixture is left on them.)
- In an additional medium bowl whip the egg whites until they form soft peaks.
- While beating, slowly pour in the remaining 50g granulated sugar and continue beating until the whites hold stiff, glossy peaks.
- Fold a quarter of the whites into the coconut-lime mixture, and then fold in the remaining whites.
- Transfer the batter into the prepared baking dish and add enough boiling water to the red-hot tin to come halfway up the side of the dish.
- Bake about 35 minutes or until the top of the pudding cake is slightly puffed and golden.
- Eliminate from the water bath and cool on a wire rack for 10 minutes; serve warm.
- Garnish each serving with toasted coconut, if preferred.
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