Lemon-Coconut Pudding Cake

11 ingredients
6 steps

Ingredients

  • 2 eggs, separated
  • 1/4 tsp. cream of tartar
  • 1 tsp. grated lemon peel
  • 1/4 c. lemon juice
  • 1 c. milk
  • 1 c. sugar
  • 1/4 c. all-purpose flour
  • 1/4 tsp. salt
  • 1/4 c. toasted coconut
  • whipped topping
  • maraschino cherries

Directions

  1. 1
    Beat egg whites and cream of tartar in a 1 1/2-quart bowl until stiff peaks form; set aside.
  2. 2
    Beat egg yolks slightly.
  3. 3
    Beat in lemon peel, lemon juice and milk.
  4. 4
    Add sugar, flour and salt; beat until smooth.
  5. 5
    Fold into beaten egg whites.
  6. 6
    Pour into a 1-quart casserole; sprinkle with coconut.

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