Coconut-Almond Pudding Cake Recipe

Name: Coconut-Almond Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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
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.
2
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.
3
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.
4
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.
5
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.
6
Preheat oven to 375 degrees. Butter a deep round baking or a Souffle 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.
7
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.
8
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.
9
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.
10
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.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the Pudding Cake, 1 tablespoon unsalted butter, 1 cup Irish steel-cut oatmeal, 3 cups water, and more.

Yes, Coconut-Almond Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut-Almond Pudding Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions