Creamy Coconut Pudding Cake is a delightful dessert that combines the rich flavors of coconut with a soft, pudding-like texture. This easy-to-make recipe is perfect for any occasion, whether you’re hosting a dinner party or simply satisfying your sweet tooth. With its creamy layers and tropical taste, this pudding cake will transport you to a sunny paradise with every bite. Follow this step-by-step guide to create your very own Creamy Coconut Pudding Cake that will impress your family and friends.
Ingredients
- 1 cup of coconut milk
- 1 cup of heavy cream
- 1/2 cup of granulated sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1 cup of shredded coconut (sweetened or unsweetened)
- 1/2 cup of cake flour
- 3 large eggs
- 1/2 teaspoon of baking powder
- Fresh coconut or toasted coconut flakes for garnish (optional)
Instructions
Step 1: Prepare the Coconut Mixture
In a medium saucepan, combine the coconut milk, heavy cream, granulated sugar, cornstarch, and salt. Whisk the mixture over medium heat until it begins to thicken, about 5-7 minutes. Remove from heat and stir in the vanilla extract and shredded coconut. Set aside to cool slightly.
Step 2: Mix the Batter
In a separate bowl, whisk together the cake flour, baking powder, and eggs until smooth. Gradually add the cooled coconut mixture to the egg mixture, stirring until fully combined. Make sure there are no lumps.
Step 3: Bake the Cake
Preheat your oven to 350°F (175°C). Pour the batter into a greased 9-inch round cake pan. Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 4: Serve and Garnish
Once cooled, slice the Creamy Coconut Pudding Cake and serve it chilled. For an extra touch, garnish with fresh coconut or toasted coconut flakes on top. Enjoy this delicious dessert with friends and family!
FAQs
Can I use light coconut milk instead of regular coconut milk?
Yes, you can use light coconut milk for a lower calorie option, but the pudding cake may be less rich and creamy.
How do I store leftover Coconut Pudding Cake?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake is best enjoyed fresh but can be enjoyed cold as well.
Can I make this recipe gluten-free?
Yes, you can substitute the cake flour with a gluten-free flour blend to make the recipe gluten-free.
What can I serve with Coconut Pudding Cake?
This cake pairs beautifully with fresh fruit, whipped cream, or a drizzle of chocolate sauce for an added treat.