Lemon Coconut Pudding Cakes

The recipe Lemon Coconut Pudding Cakes can be made in around 1 hour and 10 minutes. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 244 calories, 5g of protein, and 3g of fat per serving. This recipe serves 6 and costs 51 cents per serving. It is brought to you by This Gal Cooks. If you have lemon juice, eggs, granulated sugar, and a few other ingredients on hand, you can make it. 75 people found this recipe to be yummy and satisfying. Overall, this recipe earns a rather bad spoonacular score of 15%. Similar recipes include Coconut Lemon Pudding Cakes, Triple Lemon Baby Cakes with Lemon Pudding Cream, and Chocolate Coconut Pudding Cakes.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 45 minutes

 

Ingredients:

½ C all purpose flour

3 large eggs, separated

1 C granulated sugar

2 tbsp fresh lemon juice

1 tsp lemon zest

¼ C limoncello

¼ tsp salt

Equipment:

oven

baking pan

loaf pan

ramekin

whisk

bowl

stand mixer

aluminum foil

Cooking instruction summary:

Preheat oven to 350Place 4 1 cup ramekins and one 18 oz bowl (or any combination thereof) into a large baking pan. Fill with water ½ way up the sides of the ramekins. I put the larger bowl in a bread pan since I needed more water for that one.In a small bowl, whisk together the flour and salt.In another bowl, beat together the egg yolks and ¾ C sugar until smooth. Add the flour and beat until thickened. This will take a while to do - at first it will be crumbly. Add the lemon zest. lemon juice, limoncello and milk. Beat until smooth.In the bowl of a stand mixer, beat the egg whites until foamy. Add the remaining ¼ C sugar and beat with the whisk attachment until soft peaks form, about 3-5 minutes.Stir ¼ of the egg white mixture into the lemon mixture. Then fold in the remaining egg white mixture until you see no more streaks. Pour the mixture into the ramekins and the bowl.Bake at 350 for 40-45 minutes or until the center is firm but springy. If the tops start to brown while still baking, cover with aluminum foil.After baking, allow the ramekins to sit in the water for about 15 minutes before removing from the pans.Sprinkle with powdered sugar before serving.

 

Step by step:


1. Preheat oven to 350

2. Place 4 1 cup ramekins and one 18 oz bowl (or any combination thereof) into a large baking pan. Fill with water ½ way up the sides of the ramekins. I put the larger bowl in a bread pan since I needed more water for that one.In a small bowl, whisk together the flour and salt.In another bowl, beat together the egg yolks and ¾ C sugar until smooth.

3. Add the flour and beat until thickened. This will take a while to do - at first it will be crumbly.

4. Add the lemon zest. lemon juice, limoncello and milk. Beat until smooth.In the bowl of a stand mixer, beat the egg whites until foamy.

5. Add the remaining ¼ C sugar and beat with the whisk attachment until soft peaks form, about 3-5 minutes.Stir ¼ of the egg white mixture into the lemon mixture. Then fold in the remaining egg white mixture until you see no more streaks.

6. Pour the mixture into the ramekins and the bowl.

7. Bake at 350 for 40-45 minutes or until the center is firm but springy. If the tops start to brown while still baking, cover with aluminum foil.After baking, allow the ramekins to sit in the water for about 15 minutes before removing from the pans.Sprinkle with powdered sugar before serving.


Nutrition Information:

Quickview
239k Calories
4g Protein
2g Total Fat
45g Carbs
1% Health Score
Limit These
Calories
239k
12%

Fat
2g
4%

  Saturated Fat
0.8g
5%

Carbohydrates
45g
15%

  Sugar
37g
41%

Cholesterol
93mg
31%

Sodium
133mg
6%

Alcohol
3g
18%

Get Enough Of These
Protein
4g
8%

Selenium
11µg
16%

Vitamin B2
0.17mg
10%

Folate
31µg
8%

Vitamin B1
0.09mg
6%

Phosphorus
61mg
6%

Iron
0.95mg
5%

Vitamin B5
0.44mg
4%

Manganese
0.08mg
4%

Vitamin B12
0.22µg
4%

Vitamin D
0.5µg
3%

Vitamin B3
0.64mg
3%

Vitamin C
2mg
3%

Vitamin A
135IU
3%

Zinc
0.4mg
3%

Vitamin B6
0.05mg
3%

Vitamin E
0.28mg
2%

Copper
0.04mg
2%

Calcium
16mg
2%

Potassium
52mg
1%

Magnesium
5mg
1%

Fiber
0.33g
1%

covered percent of daily need
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