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Category: Desserts

Rum and coconut pudding cake

Rum and coconut pudding cake
Ricardo DeAratanha / Los Angeles Times

In my recurring anxiety dream, hordes of friends are streaming into my apartment for a party while I keep opening kitchen cabinets and finding only two cans of black beans. What's reassuring is that I never dream about dessert. Even ... Read more

Total time: About 55 minutes | Serves 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

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

Step 2Combine 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.

Step 3Beat the egg whites in a second bowl just until stiff peaks form. Gently but thoroughly fold into the batter. Scrape into a souffle 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.

Step 4Bake 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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