Add to Recipe Box
Buy all ingredients to make this recipe from your local grocer:
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!Learn How It Works
Share this recipe using:
This Passion Fruit Pudding cake is tropical dessert magic! The reason: besides its bewitching taste, this easy-to-prepare dessert wondrously transforms into a two-layered dessert as it cooks in the oven. The bottom layer settles in as a creamy, tangy pudding while the top rises to form a mousse-like cake cap. With its bright-taste, and light-as-air texture, this Passion Fruit Pudding Cake is a sweet ending to all of your warm-weather meals.
large eggs, separated
GOYA® Reduced Fat Coconut Milk
GOYA® Frozen Passion Fruit Pulp, thawed
Sweetened whipped cream, for serving
Fresh raspberries, for serving
Preheat oven to 350°F. Set an 8” square baking dish (1 quart) and larger roasting pan (for a water bath) nearby. Bring a teakettle of water to a simmer.
In large bowl, whisk together coconut oil, egg yolks and 1 cup sugar until blended. Whisk in coconut milk, then gradually whisk in flour until combined. Whisk in fruit pulp.
In medium bowl, beat egg whites to soft peaks, with electric mixer. Gradually beat in remaining ¼ cup sugar until firm peaks form. Using a whisk, fold whites into passion fruit batter just until combined. Pour into baking dish, and set in roasting pan. Add simmering water to roasting pan to come about one-third up the sides of the baking dish.
Place roasting pan with baking dish inside it in oven. Bake until golden brown and top is set when lightly pressed, about 40-50 minutes. Remove cake from water bath and let stand at least 15 minutes. Serve warm with sweetened whipped cream and raspberries.
• If you like, make in individual ramekins or oven-proof mugs for an interesting presentation, reducing the baking time.
No Reviews Yet