Rum and coconut pudding cake

Time 55 minutes
Yields Serves 4 to 6
Rum and coconut pudding cake

Heat the oven to 350 degrees. Combine the flour, sugar and sea salt in a mixing bowl and stir to mix.


Combine the coconut milk, orange juice, milk, rum and bitters in a 2-cup measuring cup. Add the egg yolks and whisk or stir to blend. Stir into the dry ingredients and mix until no lumps remain.


Beat the egg whites in a second bowl just until stiff peaks form. Gently but thoroughly fold into the batter. Scrape into a souffle dish or 1-quart casserole. Set the dish into a large baking dish and pour hot water in to a depth of about 1 inch.


Bake for 50 minutes. Serve warm.

Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.