Preheat oven to 325° F. Grease an 8-inch round cake pan with cooking spray.
Beat the butter with 1/2 cup sugar in a large bowl until creamy. Beat in the flour, then the egg yolks, limeade concentrate, coconut milk, and salt.
Clean and dry the beaters. In another medium bowl whip the egg whites until they form soft peaks. Continue whipping and slowly pour in the remaining 1/4 cup granulated sugar. Continue beating until the whites hold stiff peaks. Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites.
Pour the batter into the prepared baking dish. Bake for 35 minutes or until the top of the cake is slightly puffed and golden. Remove cake from oven and let cool for 10 minutes. Garnish with toasted coconut.
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Coconut-Lime Pudding Cake
Serves 4
Ingredients:
2 tablespoons unsalted butter
3/4 cup granulated sugar
1/4 cup flour
3 eggs, separate egg whites and yolks
1/2 cup limeade concentrate
3/4 cup canned unsweetened coconut milk
1/4 teaspoon salt
Toasted coconut, for garnish
Directions:
Preheat oven to 325° F. Grease an 8-inch round cake pan with cooking spray.
Beat the butter with 1/2 cup sugar in a large bowl until creamy. Beat in the flour, then the egg yolks, limeade concentrate, coconut milk, and salt.
Clean and dry the beaters. In another medium bowl whip the egg whites until they form soft peaks. Continue whipping and slowly pour in the remaining 1/4 cup granulated sugar. Continue beating until the whites hold stiff peaks. Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites.
Pour the batter into the prepared baking dish. Bake for 35 minutes or until the top of the cake is slightly puffed and golden. Remove cake from oven and let cool for 10 minutes. Garnish with toasted coconut.
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