Passion Fruit Pudding Cake

Passion Fruit Pudding Cake
Passion Fruit Pudding Cake

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La Cocina Goya

This Passion Fruit Pudding cake is tropical dessert magic! The reason: besides its bewitching taste, this easy-to-prepare dessert wondrously transforms into a two-layered dessert as it cooks in the oven. The bottom layer settles in as a creamy, tangy pudding while the top rises to form a mousse-like cake cap. With its bright-taste, and light-as-air texture, this Passion Fruit Pudding Cake is a sweet ending to all of your warm-weather meals.

  • Ingredients
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large eggs, separated


granulated sugar

½ cup

all-purpose flour

Sweetened whipped cream, for serving

Fresh raspberries, for serving


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Step 1

Preheat oven to 350°F. Set an 8” square baking dish (1 quart) and larger roasting pan (for a water bath) nearby. Bring a teakettle of water to a simmer.

Step 2

In large bowl, whisk together coconut oil, egg yolks and 1 cup sugar until blended. Whisk in coconut milk, then gradually whisk in flour until combined. Whisk in fruit pulp.

Step 3

In medium bowl, beat egg whites to soft peaks, with electric mixer. Gradually beat in remaining ¼ cup sugar until firm peaks form. Using a whisk, fold whites into passion fruit batter just until combined. Pour into baking dish, and set in roasting pan. Add simmering water to roasting pan to come about one-third up the sides of the baking dish.

Step 4

Place roasting pan with baking dish inside it in oven. Bake until golden brown and top is set when lightly pressed, about 40-50 minutes. Remove cake from water bath and let stand at least 15 minutes. Serve warm with sweetened whipped cream and raspberries.

Tip by La Cocina Goya

• If you like, make in individual ramekins or oven-proof mugs for an interesting presentation, reducing the baking time.

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Desserts & Drinks Over 60

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