Lemon Coconut Pudding Cakes

Lemon Coconut Pudding Cakes: limoncello, fresh lemon juice, coconut milk and other select ingredients are baked in cute little ramekins to make these pretty little cakes.

Lemon Coconut Pudding Cakes: limoncello, fresh lemon juice, coconut milk and other select ingredients are baked in cute little ramekins to make these pretty little cakes.

These cakes. Boy are they good.

I’m not even kidding. I had to stop myself from eating all of them right after they came out of the oven. And Ken, well his way of asking for one for dessert was “you didn’t bring me one of the round things.” He’s so darn silly sometimes. That was cake #2 for him. The prior cake was consumed the night before, right before we ate dinner. Dessert comes before dinner, right?

Lemon Coconut Pudding Cakes: limoncello, fresh lemon juice, coconut milk and other select ingredients are baked in cute little ramekins to make these pretty little cakes.

Oh so you know what? These lemon coconut pudding cakes were sorta an experiment for me, in more ways than one.

Experiment: cooking. I had never made a dessert like this before. Pudding, that comes from a box, right? Just kidding. I know it can be made from scratch. I just never ventured into the pudding making business until this past weekend. I think I may be hooked.

Experiment: photography. I wanted to do a little experimenting with darker photos. I think they came out ok. I don’t think they are bad but I wasn’t able to achieve what I was going for. Practice makes perfect. I shall continue to practice.

Experiment: limoncello. I was a little iffy when purchasing lemoncello. Lemon liquor was something I had never touched. I like lemons. I like boozy recipes. I just hadn’t ever put the two together. I’m glad I finally branched out.

Lemon Coconut Pudding Cakes: limoncello, fresh lemon juice, coconut milk and other select ingredients are baked in cute little ramekins to make these pretty little cakes.

I adapted this recipe from the Williams Sonoma Baking Cookbook. The recipe calls for using 8 half cup ramekins. I had 4 one cup ramekins. The one cup ramekins weren’t enough space for all that yummy batter so I also used an 18oz oven-safe soup bowl. I used up the rest of the batter by filling up that soup bowl about 3/4 to the top.

I think the smaller ramekins could have been cooked a little less than what the recipe called for as the pudding mixture in those turned out more like a thick custard. A very delicious thick custard so I’m not complaining. However, the pudding in the large bowl turned out just like pudding – creamy and just a tad bit runny. Perfecto.

5.0 from 1 reviews
Lemon Coconut Pudding Cakes
 
Prep time
Cook time
Total time
 
Lemon Coconut Pudding Cakes: lemoncello, fresh lemon juice, coconut milk and other select ingredients are baked in cute little ramekins to make these pretty little cakes.
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • ½ C all purpose flour
  • ¼ tsp salt
  • 3 large eggs, separated
  • 1 C granulated sugar
  • 1 tsp lemon zest
  • 2 tbsp fresh lemon juice
  • ¼ C limoncello
  • 1⅓ C full fat coconut milk
  • Powdered sugar for dusting
Instructions
  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.
  3. In a small bowl, whisk together the flour and salt.
  4. 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.
  5. 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.
  6. 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.
  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.
  8. After baking, allow the ramekins to sit in the water for about 15 minutes before removing from the pans.
  9. Sprinkle with powdered sugar before serving.
Notes
Adapted from Williams Sonoma Baking Book.
Changes - used coconut milk instead of whole milk.
Used limoncello and lemon juice.

I adapted this recipe from the Williams Sonoma Baking Cookbook. The recipe calls for using 8 half cup ramekins. I had 4 one cup ramekins. The one cup ramekins weren't enough space for all that yummy batter so I also used an 18oz oven-safe soup bowl. I used up the rest of the batter by filling up that soup bowl about ¾ to the top.

I think the smaller ramekins could have been cooked a little less than what the recipe called for as the pudding mixture in those turned out more like a thick custard. A very delicious thick custard so I'm not complaining. However, the pudding in the large bowl turned out just like pudding - creamy and just a tad bit runny.
Nutrition Information
Serving size: 1 ramekin

 
Lemon Coconut Pudding Cakes: limoncello, fresh lemon juice, coconut milk and other select ingredients are baked in cute little ramekins to make these pretty little cakes.Lemon Coconut Pudding Cakes: limoncello, fresh lemon juice, coconut milk and other select ingredients are baked in cute little ramekins to make these pretty little cakes.Lemon Coconut Pudding Cakes: limoncello, fresh lemon juice, coconut milk and other select ingredients are baked in cute little ramekins to make these pretty little cakes.Lemon Coconut Pudding Cakes: limoncello, fresh lemon juice, coconut milk and other select ingredients are baked in cute little ramekins to make these pretty little cakes.

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Comments

  1. says

    Julie, your experiments turned out so, so beautifully! I love the dark moodiness of these–especially since it makes the lemons pop. My next photo experiment is going to be trying to photograph food on lighter backgrounds since I seem to have loads of trouble with getting the white balance looking right :) I would have devoured all of these cakes in minutes flat!

    • says

      Thank you, Amy! I can’t wait to see some of your photos. I really love all of your dark moody shots. They are great and some of my favs. I really like the dark moody look but I also love the brighter, full of life photos too.

      Thanks for stopping by. :)

  2. says

    These look spectacular! I think I would prefer mine to be more on the custardy side, so these look juuuusssst right. And I really like what you did with the dark background!

  3. says

    I can already tell these would be a huge weakness of mine! I love citrus, and these look SO creamy. Delicious, Julie! :)

  4. says

    I would eat all of these cakes myself! They look great and I like the direction you took with your photos. I don’t have a good feel for how to make photos “moody”– did you experiment with natural light or artificial? I have been trying both and learning along the way.

    • says

      Hi Holly!
      I used natural light. I was right next to my sliding glass door and I had the blinds shut enough to only have a little light coming in. I used two black foam boards as my reflectors, one to the side directly across from the light, and one behind, directly across from where I was shooting. The shot of the limoncello actually has more of the lighting look I was going for. But I shot that at a different time of the day and had more natural light coming in. But overall I’m happy with the photos. Just disappointed I didn’t get the look I was going for. I’ll have to practice some more! I have some tutorials that I’ve read. I’ll dig them up and send an email to you. :)

  5. says

    Dessert before dinner – always. Especially when it involves lemon and coconut. Gorgeous photo styling … I assume the empty spot in the last photo was the one you are saving for me? :) This looks like it was a pretty good experiment! Mine don’t always turn out so nice … limoncello must be the secret. Pinned!

    • says

      Indeed. Cause you know, I usually fill up on dinner and then don’t save room for dessert. So the process just needs to be reversed – dessert first! Thank you so much for stopping by, Mary!

    • says

      Thank you, Graham! Overall, I’m pleased with the photos but I didn’t totally get the look I was going for! You’re right, I shouldn’t be hard on myself. Thanks for stopping by. :)

    • says

      Thank you, Deb! I was trying to get a certain effect with the lighting and I didn’t get it so I was kinds disappointed about that but overall, I am happy with the photos. An experiment indeed but I’ve got to keep practicing to get that look I was going for! Thanks for stopping by. :)

  6. says

    We’ll I’m sold!!! These are absolutely lovely Julie!!! You cannot go wrong with Limoncello and I would have a hard time resisting the urge to eat them all too!

  7. says

    All your experiments were sucessful!!! (Now just send me that luck in lab :) ) I love these pudding cakes. The pictures are beautiful too. I love your moody shots!!

  8. says

    Julie, those look DIVINE!! I almost went the pudding route, but you’r right. Home made pudding is so SIMPLE and so much better than boxed! It is addicting.

    What were you trying to achieve in your pics? I’m a bit of a photog myself even though my pics don’t really show it..something about NO natural light in the apartment we’re in now. :(

  9. says

    I recently made a Cooks Illustrated version of Lemon pudding cakes and I couldn’t stop eating them. I can’t get enough of lemon desserts and definitely need to try your version with the limocello. Have a wonderful weekend, Julie!

  10. says

    These photos turned out beautifully Julie – I love the dark moody shots! I am such a sucker for lemon and coconut so these have totally stolen my heart! Pinning :)

    • says

      Thank you, Krista! I loved these little mini treats so this past weekend, I made a chocolate version with Kahlua liquor. They are SO good! Thanks for stopping by and for hosting the party each week. :)

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