Coconut-Lime Pudding Cake

Directions

1. 1
   Position a rack in the center of the oven and preheat to 325 degrees F.
2. 2
   Lightly butter a 1-quart gratin dish or 8-inch round cake pan and set it in a roasting pan.
3. 3
   Beat the 2 tablespoons butter with 1/2 cup sugar in a large bowl until creamy, using a handheld electric mixer.
4. 4
   Beat in the flour, then the egg yolks, limeade concentrate, coconut milk, and salt.
5. 5
   In another medium bowl whip the egg whites until they form soft peaks.
6. 6
   While whipping, slowly pour in the remaining 1/4 cup granulated sugar and continue beating until the whites hold stiff, glossy peaks.
7. 7
   Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites.
8. 8
   Pour the batter into the prepared baking dish and add enough boiling water to the roasting pan to come halfway up the side of the dish.
9. 9
   Bake about 35 minutes or until the top of the pudding cake is slightly puffed and golden.
10. 10
    Remove from the water bath and cool on a wire rack for 10 minutes; serve warm.
11. 11
    Garnish each serving with toasted coconut, if desired.