Coconut-Almond Pudding Cake

April  9, 2013
2 Ratings
  • Serves 6
Author Notes

This simple, gluten free breakfast or brunch dessert is difficult to describe, but delicious to eat. It has a rich, intense coconut and almond flavor and a texture that is changing together with the temperature. If you serve it as soon as it comes out of the oven, you'll eat a heavenly light and airy Souffle, at room temperature the consistency is a gooey pudding with a crispy, chewy top layer, and after a couple hours in refrigerator it becomes a sponge cake. I like to serve it with an easy coconut caramel sauce, but a scoop of vanilla ice cream and any of your favorite berries will be also heavenly delicious. —Kukla

What You'll Need
  • For the Pudding Cake
  • 1 tablespoon unsalted butter
  • 1 cup Irish steel-cut oatmeal
  • 3 cups water
  • 1/2 teaspoon kosher salt
  • 1 cup coconut milk
  • 2 tablespoons light brown sugar
  • 1/2 cup coconut flour
  • 1/2 cup sweetened shredded coconut, toasted
  • 1/2 cup slivered almonds, toasted
  • 4 extra large eggs, separated
  • 1/2 teaspoon almond extract
  • 1 teaspoon pure vanilla extract
  • For Coconut Caramel Sauce (makes 1 1/2 cups)
  • 1 packed cup light brown sugar
  • 1/2 cup coconut milk
  • 4 tablespoons butter
  • 1/4 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  1. For the Pudding Cake
  2. Heat butter in medium skillet over medium heat until just beginning to foam; add oats and toast, stirring constantly with wooden spoon, until golden and fragrant, about 2 minutes.
  3. In a medium saucepan bring water to boil; mix in the toasted oats and salt, simmer for 1 minute. Remove pan from heat; cover tightly and let stand overnight.
  4. The next morning stir in coconut milk and cook the oatmeal on low, stirring occasionally, for 10 to 12 minutes; remove pan from heat, stir in the sugar and let stand until cooled slightly.
  5. Combine coconut shreds and almonds in a bowl of a food processor and pulse a few times until the mixture is the consistency of Panko bread crumbs.
  6. When the oatmeal is cooled, stir in the egg yolks one at the time and then add coconut flour, coconut- almond mixture (save about 2 tablespoons for the baking dish and garnish), almond and vanilla extract; mix until well combined.
  7. Preheat oven to 375 degrees. Butter a deep round baking or a Soufflé dish 8 or 9- inches in diameter and sprinkle the bottom and the sides with 1 tablespoon of the reserved coconut and almond mixture. Set aside.
  8. In a clean mixing bowl, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into oatmeal mixture; then using a rubber spatula, gently fold in the rest.
  9. Place the baking dish on a rimmed baking sheet. Pour in the batter, smooth out the top. Place on the rack in the lower third of the oven. Bake until puffed and golden brown, 45 to 50 minutes.
  1. For Coconut Caramel Sauce (makes 1 1/2 cups)
  2. Mix the brown sugar, coconut milk, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 6 to 8 minutes, until it gets a deep amber color and thickens. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.
  3. Serve the pudding cake hot as soon as it comes out of the oven or at room temperature or even chilled with the Coconut caramel sauce, sprinkle with some flaky sea salt or with the coconut- almond mixure or any of your favorite toppings.

See what other Food52ers are saying.

  • AntoniaJames
  • susan g
    susan g
  • Midge
  • LeBec Fin
    LeBec Fin
  • loubaby

15 Reviews

Anna April 18, 2014
Hi! Could I substitute old fashioned oats for the steel cut oats? If so, would the cooking process change?
Kukla April 18, 2014
Hey Anna! I make this recipe only with steel cut oats. The old fashioned oats will get to soft and change the texture of the Pudding Cake.
AntoniaJames May 21, 2013
Oh, that look so, so good! Another appealing, inventive and truly outstanding recipe, Kukla. ;o)
Kukla May 21, 2013
Thank you AJ!!! I submitted this recipe to “Your Best Recipe With Cereal” contest and decided that since this recipe has coconut all throughout the cake it’ll be just right to submit it to this “Your Best Coconut” contest also.
susan G. May 21, 2013
Looks perfect for an upcoming brunch. In the photo, what did you sprinkle on top?
Kukla May 21, 2013
Photo #1 the cake is sprinkled with the tasted coconut-almond mixture, photo #3 the cake is sprinkled with sea salt flakes. Thanks for your nice comment susan g!
Midge May 21, 2013
Saved! This sounds heavenly Kukla.
Kukla May 21, 2013
Thank you so much Midge!! Hope you’ll try it and tell me what did you like and what needs to be improved or changed.
LeBec F. April 26, 2013
well kukla, you just keep getting better and better. What a brilliant chef you are! And now I can finally use the coconut flour I have had in the freezer awaiting inspiration. The only change I'm making is the addition of cardamom (yes, I know some 52ers are so OVER cardamom, but I just can't help myself!!) This is going to be such fun. I've never made a pudding cake before but soon I will no longer be able to say that! thx so much for your continuing inspiration.
Kukla April 26, 2013
Thanks a lot Mindy!!! Because I really treasure your opinion, I’ll wait impatiently for the verdict from you! About the cardamom; I don’t have anything against it, just for my taste coconut, almond and vanilla land enough flavor for this dish.
LeBec F. April 27, 2013
I absolutely understand and agree: plenty of lovely full bodied flavors.
loubaby April 10, 2013
Because I love coconut baked goods and ice cream, I am going to try this...sounds wonderful
Kukla April 10, 2013
I will be very glad to hear your opinion and suggestions loubaby, because I created this recipe and baked it for the first time. Please do not hesitate to be honest. Thanks for the comment!
creamtea April 9, 2013
It sounds sooo good.
Kukla April 9, 2013
Thanks a lot creamtea!!It tastes very good also.