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Rum & Coconut Pudding Cake

Recipe: Rum and coconut pudding cake

Coconut adds the twist.

(Ricardo DeAratanha, Los Angeles Times)
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Total time: About 55 minutes

Servings: 4 to 6

1/4 cup flour

1/2 cup sugar

1/4 teaspoon sea or kosher salt

1/2 cup unsweetened coconut milk

1/4 cup freshly squeezed orange juice

1/4 cup whole milk

1/4 cup dark rum

1/8 teaspoon Angostura bitters

2 large eggs, separated

1. Heat the oven to 350 degrees. Combine the flour, sugar and sea salt in a mixing bowl and stir to mix.

2. Combine the coconut milk, orange juice, milk, rum and bitters in a 2-cup measuring cup. Add the egg yolks and whisk or stir to blend. Stir into the dry ingredients and mix until no lumps remain.

3. Beat the egg whites in a second bowl just until stiff peaks form. Gently but thoroughly fold into the batter. Scrape into a soufflé dish or 1-quart casserole. Set the dish into a large baking dish and pour hot water in to a depth of about 1 inch.

4. Bake for 50 minutes. Serve warm.

Each of 6 servings: 180 calories; 3 grams protein; 23 grams carbohydrates; 0 fiber; 6 grams fat; 4 grams saturated fat; 72 mg. cholesterol; 77 mg. sodium.

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