Lemon Pudding Cake

Name: Lemon Pudding Cake
Yield: 6
Ingredients: 3 tablespoons all-purpose flour; 1 cup grated coconut; 3 tablespoons unsalted butter or margarine, at room temperature; 3 eggs, separated; 1 tablespoon lemon zest; 3 tablespoons freshly squeezed lemon juice; 1 1/2 cups milk

1
3 tablespoons all-purpose flour
2
1 cup grated coconut
3
3 tablespoons unsalted butter or margarine, at room temperature
4
3 eggs, separated
5
1 tablespoon lemon zest
6
3 tablespoons freshly squeezed lemon juice
7
1 1/2 cups milk

Ingredients

1
3 tablespoons all-purpose flour
2
1 cup grated coconut
3
3 tablespoons unsalted butter or margarine, at room temperature
4
3 eggs, separated
5
1 tablespoon lemon zest
6
3 tablespoons freshly squeezed lemon juice
7
1 1/2 cups milk

Directions

1
Mix together the flour and half of the coconut with the butter or margarine, stirring well to obtain a cream
2
Add the beaten egg yolks, lemon zest, and lemon juice, then add the milk
3
Mix well
4
Beat the egg whites until stiff and fold in the remaining coconut
5
Add this mixture to the first one and mix carefully
6
Distribute evenly among 6 small individual glass baking dishes with lids and bake in a moderate oven (170°F) for about 50 minutes, using a water bath
7
When the pudding is cooked, there will be a crust-like layer on top of each pudding, similar to a cake
8
Let it cool, then refrigerate until chilled
9
Unmold and serve with whipped cream if desired
10
Yield: 6 servings.