Lemon Coconut Pudding Cake Recipe
Ingredients
| Egg | 2 , separated | |
| Cream of tartar | 1⁄4 Teaspoon | |
| Lemon peel | 1 Teaspoon, grated | |
| Lemon juice | 1⁄4 Cup (4 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| All purpose flour | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Flaked coconut/Shredded coconut | 1⁄4 Cup (4 tbs) (toasted) |
Nutrition Facts
Serving size: Complete recipe
Calories 1284 Calories from Fat 208
% Daily Value*
Total Fat 24 g36.2%
Saturated Fat 13 g64.9%
Trans Fat 0 g
Cholesterol 445.6 mg148.5%
Sodium 777.6 mg32.4%
Total Carbohydrates 254 g84.8%
Dietary Fiber 3.7 g14.9%
Sugars 222 g
Protein 24 g48.1%
Vitamin A 14.6% Vitamin C 57.5%
Calcium 32.9% Iron 21.1%
*Based on a 2000 Calorie diet
Directions
2. Pour 1 cup very hot water into 1 1/2-quart casserole in microwave. Place casserole of pudding mixture carefully in casserole of hot water. Microwave uncovered on medium-high (70%) 10 to 12 minutes or until wooden pick inserted in center comes out clean. Serve warm and top each serving with whipped cream if desired.
Chef
