Passionfruit & Coconut Pudding Cake

Passionfruit & Coconut Pudding Cake
Serves 6 to 8 

Inspired by an English recipe, this “pudding” aligns with the definition across the pond: a spoonable custard cake. Taking an extra step and cleaning out your bowl to whip egg whites may seem daunting but it’s worth the effort – and regardless, resilient and fool proof. Top with unsweetened cream, pistachios, and olive oil for a sweet/savory finish that everyone will love. 

6 tablespoons unsalted butter
1 ½ cups sugar
4 eggs, separated whites and yolks
1 cup coconut milk
1 cup milk
1/3 cup cake flour
¼ cup passionfruit juice
¼ cup lime juice
2 cups heavy cream, for garnish 
¼ cup chopped pistachios, for garnish
Extra virgin olive oil, for garnish

Preheat the oven to 350º F and grease a large brownie or casserole dish with butter or cooking spray.

In a stand mixer fitted with a paddle attachment or with a hand mixer, beat together the butter and sugar until light and fluffy, about 5 minutes.

Slowly add in 1 egg yolk at a time and continue to beat until everything is well combined. Add the coconut milk, milk, and flour, and mix on a low speed until just combine. Stir in the passionfruit juice and lime juice and mix again, until just combined. Transfer the batter to a large bowl and clean your mixing bowl and attachments well. 

In the clean mixing bowl, beat the egg whites until stiff peaks form, or the mixture holds it shape and doubles in volume. This will take about 5 minutes. Fold the lightened egg whites into the batter – don’t worry – they will deflate a bit and pour into the prepared baking dish.

Bake for 40 to 45 minutes or until the top is light brown and the mixture is firm but jiggles just slightly. Cool slightly while you prepare the cream topping.

In a large bowl whisk or beat the heavy cream until doubled in size and the mixture holds it shape and resembled traditional whipped cream. Spoon over the still slightly warm pudding cake and garnish with pistachios and olive oil. Serve while warm.