Passion Fruit and Coconut Pudding Cake
Passion fruit enchants with little effort in this dessert inspired by pudding cake. Its characteristic tangy side brings a sunny contrast to this usually rich dessert. The white cake is soaked in a charming passion fruit, lime and coconut milk sauce that has a wonderful aroma. A bright treat for when you’re missing the sun.
Ingredients
- ½ cup (105 g) sugar
- 1 tbsp cornstarch
- 1 ¼ cups (310 ml) coconut milk
- ¼ cup (60 ml) passion fruit pulp (from about 3 passion fruits)
- 2 tbsp (30 ml) lime juice
- ¾ cup (115 g) unbleached all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 eggs, at room temperature
- ½ cup (105 g) sugar
- ¼ cup (60 ml) vegetable oil
- 6 tbsp (90 ml) coconut milk
- 1 tsp (5 ml) lime juice
- ¼ cup (20 g) grated unsweetened coconut
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper (see note).
- In a pot off the heat, combine the sugar and cornstarch. Add the coconut milk, passion fruit pulp and lime juice. Mix well. Bring to a boil while stirring often. Simmer for 1 minute. Spread the sauce out in an 8-inch (20 cm) square pan. Set aside.
Passion fruit enchants with little effort in this dessert inspired by pudding cake. Its characteristic tangy side brings a sunny contrast to this usually rich dessert. The white cake is soaked in a charming passion fruit, lime and coconut milk sauce that has a wonderful aroma. A bright treat for when you’re missing the sun.