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.
Passion Fruit Pudding Cake
- 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.