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1
Game Plan: Start boiling the water when you turn the oven on so it's ready when the cake goes into the oven.
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2
Separate eggs while the lime concentrate thaws in the microwave.
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3
Position a rack in the center of the oven and preheat to 325 degrees F. Lightly butter a 1-quart gratin dish or 8-inch round cake pan and set it in a roasting pan.
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4
Beat the 2 tablespoons butter with 1/2 cup sugar in a large bowl until creamy, using a handheld electric mixer.
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5
Beat in the flour, then the egg yolks, limeade concentrate, coconut milk, and salt.
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6
(For the airiest egg whites, clean the beaters thoroughly so none of this mixture is left on them.)
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7
In another medium bowl whip the egg whites until they form soft peaks.
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8
While whipping, slowly pour in the remaining 1/4 cup granulated sugar and continue beating until the whites hold stiff, glossy peaks.
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9
Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites.
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10
Pour the batter into the prepared baking dish and add enough boiling water to the roasting pan to come halfway up the side of the dish.
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11
Bake about 35 minutes or until the top of the pudding cake is slightly puffed and golden.
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12
Remove from the water bath and cool on a wire rack for 10 minutes; serve warm.
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13
Garnish each serving with toasted coconut, if desired.
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14
Know-How: Baking the cake in a water bath ensures that it will bake evenly and retain its luscious, saucy bottom.
