Magic Blueberry Lime Coconut Custard Pudding Cake

I found my thrill…on Magic Blueberry Lime Coconut Custard Pudding Cake hill.

First off, Happy 4th of July to all in the USA, and Happy July 4th to everyone outside of the USA! I’ve got the blue and the white (well..yellowish) but not the red.  Regardless, this magic blueberry lime coconut custard pudding cake is pretty awesome, red, white and blue. or not.

Magic Blueberry Coconut Custard Pudding Cake - One batter morphs into cake, pudding and blueberry filling when baked.

So what do you do when you ask someone to pick you up blackberries, and instead they bring you blueberries? Nothing, because summer berries are pretty interchangeable, and all will taste great in any recipe that calls for one berry in particular.  About 5 minutes after receiving those blueberries, a tweet from Mark Bittman scrolled past.  Blueberry Pudding Cake.  I clicked on the link, then ditched my plan for a coconut blueberry custard pie.  I could essentially have all the components of my pie in this easy, quick, one batter cake.

I’ve made plenty of chocolate pudding aka hot fudge cakes in my day, and who hasn’t? It’s one of the simplest cakes you can make; one quick batter in a square pan, pour boiling water on top, and voilà, chocolate cake with a fudgy pudding/custard saucy deal underneath.  When rushed for a dessert, or a sudden bout of PMS chocolate cravings, it was always a win-win situation, and it only took about 30 minutes from mixing bowl to table to mouth.

Magic Blueberry Coconut Custard Pudding Cake - One batter morphs into cake, pudding and blueberry filling when baked.

Before anyone could say “cake”, they were eating big scoops of chocolate cakey, hot fudge goo with vanilla ice cream.

Magic Blueberry Coconut Custard Pudding Cake - One batter morphs into cake, pudding and blueberry filling when baked.

This pudding cake is simple, but it involves eggs, and the separating of eggs.  I don’t know why, but when I see a recipe that involves separating eggs and beating the whites, which are then folded in, I cringe a little.  It’s not that it’s difficult, but when I’m in a ‘simple recipe’ mindset, it’s kind of like someone telling me the elevator is out of order, and I need to take the stairs..the number of flights depending on the number of eggs.

Sometimes I’m a rebel and just crack the amount of whole eggs in as is.

Sometimes the issue is forced when there’s a lopsided amount of yolks to whites.  Great, now I’m going to have leftover yolks or whites.  I’ll have to scour the net to find something to do with them outside of meringues, macarons, and crème brûlée.  I’m not an egg white omelet person; I like my omelets yellow.

Magic Blueberry Coconut Custard Pudding Cake - One batter morphs into cake, pudding and blueberry filling when baked.

In any event, I obeyed the recipe, and the results were worth it.  Of course I made a few revisions to said recipe since I can’t leave most recipes alone; I always feel some could be better, or more to my liking.  I’m a futzer, I’m a diddler, I’m a recipe fiddler (a joker, a smoker and a midnight toker. Sorry, had to) and I just can’t stop.  It’s a common thing in cooking, but baking not as much because baking is a SCIENCE and any little sway from the formula can completely change or destroy it.

My changes didn’t destroy it. All I did was add some extra flavor with coconut and lime.  Kelapo Coconut sent me a sample of their coconut oil, so I used that instead of the melted butter, and I used lime zest in lieu of the lemon zest listed in the recipe.  Small changes, no big whoop, right? Well, I felt it needed more coconut flavor, so I toasted some coconut and ground it into the sugar in the recipe. Then, instead of plain buttermilk, I made coconut buttermilk by adding a tablespoon of  lime juice to coconut milk.

The end result was perfect; plump, juicy blueberries floating in a sea of custard with a light, fluffy, slightly crisp, cake topping, a subtle nuance of coconut, and the perfect hint of lime to cut the richness.

Magic Blueberry Coconut Custard Pudding Cake - One batter morphs into cake, pudding and blueberry filling when baked.

This is all great and good, but for the most part, you can’t tell that there’s coconut and lime in this cake pudding via the photos because I only had one lime and a bit of shredded coconut for the recipe.  When it came time for photos, I had nothing to top it with anything that conveyed..’There is lime and coconut in this pudding cake!’.

Another reason I’m a bad food blogger.

I don’t think of these things until the last minute, when it’s already too late.  As far as all of you can see, it’s just a blueberry pudding cake.  I suppose I could type ‘with coconut and lime’ under every photo, but I’m not that obsessive a person; I think…I hope. So, I’ll just type it again

Magic Blueberry Lime Coconut Custard Pudding Cake

The ‘magic’ being that one batter gives you cake, custard and a blueberry pie like filling.  Cool, huh?

Enjoy!

Magic Blueberry Coconut Custard Pudding Cake - One batter morphs into cake, pudding and blueberry filling when baked.

Magic Blueberry Lime Coconut Custard Pudding Cake
Prep time: 
Cook time: 
Total time: 
Yield: 1 8 x8 square pudding cake
 
Adapted from Mark Bittman's How to Cook Everything, with my revisions. For the original recipe minus coconut and lime - click HERE.
This cake gives you about 6 servings, but I prefer 4 big ones
ingredients:
  • 4 tablespoons Kelapo Virgin Coconut Oil, melted, plus more for greasing dish
  • 1 cup coconut milk minus 1 tablespoon, plus 1 tablespoon lime juice (or lemon juice or cider vinegar)
  • 3 /4 cup sugar, divided
  • ¼ cup shredded coconut, toasted (sweetened or unsweetened, entirely up to you)
  • 3 eggs, separated, plus one extra white (extra white not necessary, but I like adding it for more fluff)
  • 1 /3 cup all-purpose flour
  • Pinch salt
  • 1½ cup blueberries
  • 1 tablespoon grated lime zest
directions:
  1. Combine the coconut milk with the cider vinegar or lime juice..let it curdle. Grind ½ cup of the sugar and toasted coconut together in a food processor or blender. Set both aside. Preheat the oven to 325°F. Grease an 8- inch square ceramic or glass baking dish or a deep dish pie plate with Kelapo coconut oil.
  2. Put the coconut oil, coconut buttermilk, the ½ cup of coconut sugar, the egg yolks, flour, and salt in a blender or food processor and purée until smooth. Pour the batter into a bowl. Stir in the blueberries and lime zest and set aside.
  3. In a separate bowl, beat the 4 egg whites until they hold soft peaks, then sprinkle in the remaining ¼ cup sugar while beating until the whites hold stiff peaks.
  4. Fold the whites into the batter, gently but thoroughly.
  5. Turn the batter into the prepared dish and put the dish in a baking pan large enough to hold it comfortably. Add enough warm water to the baking pan to come to within an inch or so of the top of the dish. Transfer carefully to the oven and bake until the top is golden brown and the center is just set but slightly jiggly, about 50 minutes.
  6. Remove the cake from the oven and cool the dish completely on a rack, cover with plastic wrap, then refrigerate until chilled, at least 3 hours, before serving. This will keep in the refrigerator for 2 or 3 days. Serve with whipped cream or whipped coconut cream, if desired.

Now, the GIVEAWAY.  Part one is a yummy one. Jen from Kelapo Coconut contacted me a few weeks back and asked if I would like a sample jar of their virgin coconut oil to try.  Of course it was an affirmative, I love trying new things.  However, I thought it would be cool if she could also provide an extra jar to give away to my readers.  Affirmative again.  SO, when the winner is announced, Jen will personally ship a 15 oz jar of Kelapo Virgin Coconut Oil to that winner.

Magic Blueberry Coconut Custard Pudding Cake - One batter morphs into cake, pudding and blueberry filling when baked.I admit, at first I was iffy on coconut oil..I heard a buzz here and there that it was bad for us.  Apparently, new studies have reversed that charge and now they say it’s good for us.  UPDATE: a commenter named Jean said that only the virgin and unrefined coconut oils are good for you, so Kelapo organic VIRGIN coconut oil, IS good for you! Refined coconut oil is NOT good for you.

Good to know, because coconut oil is also a flavorful replacement for butter, which is a plus for those who are allergic to dairy or just dairy-free in general.  It’s great for vegan cooking and baking too, not to mention a good substitute for neutral oils in most recipes. Personally, I love the stuff because it tastes and smells amazing, and I wanna saute something savory in it soon.  Coconut seared chicken something or other keeps sprinting through my brain.  Also, my friend, Suzanne, just let me know that a health food store she shops at pops their popcorn in coconut oil.  Is that not a fantastic idea?  I’m definitely trying that!

The second part of this giveaway is the cookbook How to Cook Everything (10th anniversary Edition), by Mark Bittman.  I always wanted this cookbook, so I bought one for myself, and one for one of you!  It’s become sort of a habit now when I buy things.  One for me and one to give away here.


To enter this giveaway for both the coconut oil and the cookbook,
leave a commentFor extra entries, you can leave separate comments for all or any of the below;

1.  Follow @parsleynsage on Twitter

2.  Follow[email protected]_coconut on Twitter

3.  Like Kelapo Coconut on Facebook

4. Tweet the following: A Kelapo Coconut Oil & Mark Bittman cookbook GIVEAWAY @parsleynsage http://t.co/NnhVqCG #giveaway

I’ll be choosing the winner 10 days from today using random integer.

Speaking of winners..the winner of the $50.00 worth of custom designed t-shirts from ooshirts.com is…

…number 19, which lands on Carolyn of Cookin’ for my Captain!  Congratulations, Carolyn.  I will pass your email to Colleen at ooshirts.com so she can email you the code for your $50.00 worth of custom printed shirts!  I’m sure you’ll have fun making them!

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      • Hi, Sara, you’re not supposed to add the coconut sugar directly to the egg whites when beating, just the remaining cup of 1/4 cup of plain sugar. Then, once the egg whites are beaten to stiff peaks with the plain sugar, you gently fold them into the batter containing the 1/2 cup of sugar ground with coconut. Hope this helps! 🙂

  1. Dude! I also dislike separating eggs. It seems so difficult and I’ve seen a ton of cooks do it and yet I can’t seem to do it properly. Ugh. I try to avoid such recipes at all cost, but maybe I’ll give it a go with this recipe. Especially since blueberries are so delicious and in-season right now. Great post and awesome giveaway!

  2. Happy Fourth to you too! That blueberry cake looks just divine. I’ve added it to the ‘must make soon’ list.

  3. Ooh, this sounds delicious!!!

    I’ve never tried the chocolate pudding cake you’ve described here! I think I might need that recipe!

  4. Looks yummy and bet it smelled great while baking. Your color combinations and photos are striking. Have you a knack for painting too? Happy 4th of July.

  5. I love this and I so want to make it. Love the idea of swapping in coconut oil and coconut milk and lime–it is exactly what I would do!! I wish I had made this yesterday . . .

  6. i’ve been dying to try coconut oil for a while now, so this is awesome! and this recipe sounds absolutely delicious and perfect for summer!

    • Unrefined, organic, virgin coconut oil is good for you. The stuff you find in many South Asian food stores is refined, and it is not good for you (also has no coconut fragrance or taste.) Buy only coconut oil that has the words “Unrefined” and “Virgin.” I’ve been using coconut oil for the past few weeks and it is amazing in smoothies, cooking and skin care –try it! Cheers!

  7. Ive never tried coconut oil and cant seem to find it in the shops (im in the UK, dont know if that makes a difference) but i ADORE coconut and really want to try baking with it! Does it impart much of a flavour to the final product can i ask?

    Your dessert looks SO gorgeous, I can only begin to imagine how delicious and comforting it tastes, blueberries, lime, coconut…total winner of a recipe!

  8. Lisa, this is my kind of cake, my love for blueberries and coconut plus the texture of cake with pudding too, sounds dang good 🙂 I tried coconut oil in my brownies it worked perfect, but I’m like you I thought it was bad for us, but not anymore so they say. The local health food place here says they use it to pop popcorn which sounds good too.

  9. Oh yay jumping up and down with joy and glee!!! I lugged back a huge jar of coconut oil from South Africa and desperately wanted a recipe to use it in! Now that you have done all the futzing (snort) I am so making this! I adore pudding cakes and I never mind whipping whites (though I abhor having yolks leftover because they invariably find their slow, painful death in the trash. But I am doing this! But I beg to differ: there is a huge difference between blackberries and blueberries! I think blackberries have about a gazillion times more flavor than their blue cousins.

  10. Hope you had a happy 4th! Your blueberry coconut cake looks pretty fabulous. Never won a giveaway before but this one sounds like a great one to try. Will follow you on twitter too.

  11. Blueberries, Coconut and Lime?! Holy Wow! It looks and sounds amazing! I’ve never cooked with coconut oil before, I’ll have to give it a try (If I can find it in WV!, haha). Also, I’ve heard some great things about the cookbook – good luck to who wins it!

  12. Fantastic cakey pudding! I made this to and I love how you scooped it instead of perfect squares, which is how I cut mine. Looks more luscious that way!

  13. That looks delicious! I’m so happy that blueberry season is here. I have some virgin coconut oil at home – I’ll have to try out this recipe.

  14. I always have blueberries on hand and like cooking with coconut oil. So this is a great combination.

  15. Brother bought a coconut, he bought it for a dime
    His sister had another one, she paid it for the lime
    You put the lime in the coconut, you drink ’em both together
    Put the lime in the coconut, then you feel better

    Win or lose, I’m gettin’ the virgin stuff. If only just to smell it.

  16. That looks lovely – am always too scared to mess with the main ingredients in a dish – at least the first time I make it! The second time I try a recipe I always change it to suit me. But a blueberry cake thing looks delicious… thanks!

  17. O that looks like a perfect blueberry dish! Love blueberries anyway but mostly in their baked state. For some reason it is one of the few fruits which I like better processed..lol.. And great flavor combo with the coconut and lime too!

  18. I just posted a recipe with coconut and lime in it. I used the lime (before using the juice) to take pictures (thought I was being smart) but forgot I had used the zest so most of my pictures had weird looking lime in it (except for the few I posted with the lime visible from the top). I had to laugh out loud when you wrote about being a bad food blogger. So count me in!

  19. Well this is looking like something that wouldn’t last around here long. Definite ramekin lickin’ material there. 🙂 Once in a while when I follow the rules exactly, my recipes surprise me too! Great minds think alike, right? Hope you’re having fun with your new tripod.

  20. I don’t cringe, I usually AVOID recipes that wants egg whites whipped separately…so lazy. The blueberry lime pudding looks amazing. I have been hearing a lot of coconut oil lately. Happy belated 4th to you

  21. I already follow you on twitter

  22. tweeted giveaway

  23. I love pudding cakes, and coconut sounds like a great idea. I’ve been using a lot of coconut milk lately, but haven’t tried the oil yet. Must do that soon, and now blueberries are in at the markets!

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  25. Lisa…you’re absolutely right…dividing the eggs and using them seperately does somewhat defeat the purpose of simplicity. However, when I witness the fluffiness as I’m folding in the whipped egg whites…well all is forgiven…especially if the air added just made my dessert that one notch better ;o)
    Love this recipe…thanks for sharing it as well as an opportunity to win this very interesting book 😉

    Have a great week and good luck to all.

    Ciao for now and flavourful wishes,
    Claudia

  26. I would LOVE to use coconut oil! I love coconut anything so I’d love to try making some muffins or cookies with it!

  27. i’ve been trying coconut oil for a while now, so this is awesome! and this recipe sounds absolutely delicious and perfect for summer

  28. Thank you soooo much for the giveaway! I got my shirts in yesterday that has my blog logo on it…..I LOVE THEM! I also really liked the company–great prices and excellent service. I’ll for sure blog about it and link it back to you as well. Thanks again!

    This blueberry dish looks absolutely devine!! I think I will put it in my “must try” pile =) I also “pinned” it on pinterest!

  29. This looks delicious as I just started to incorporate coconut oil in my cooking/baking.
    Love this pudding and cake all together and the flavor of this dessert is just perfect.
    Hope you are having a great week Lisa 🙂

  30. That cake looks amazing!
    Also I would love a cookbook like that, my last all-purpose book got a little destroyed by a kitten about a year ago…

  31. I’d love to read through “How to Cook Everything”. I’d bet there are amazing tips!

    kimbly at g mail dot com

  32. I have never used coconut oil before in any of my baking. This would be great to change things up a bit. Would love to try it.

  33. I love coconut oi, but it is SO expensive where I live I have never bought any for my family – just had it at other peoples homes. Smells great to unlike crisco LOL.

  34. i’ve always wanted to try coconut oil, but i haven’t wanted to purchase it without trying it first . thanks for the chance to win some

  35. Thanks for the giveaway…great book…one of the best !, and we use coconut oil at our place regularly !

    senorpiero [at] yahoo [dot] com

  36. Hey Lisa, Great looking cake! (and no, it doesn’t need anything on top to make it look pretty)
    Best, sandie

  37. oh wow – i cant decide which post to comment on- everything truley looks amazing!!!!!!! keep up the gr8 work, i’ll definitely come back for updates 😀

  38. Hi, I tried your recipe and it was good. Even my hubby who usually dislike blueberries ate asked for 2nd and 3rd helpings. I didn’t have lime juice at that time and so replaced it with orange juice. I didn’t use orange zest as it was too bitter. BTW, my pudding layer didn’t turn out to be jiggly…more of a custard consistency. Hmmm, i wonder how to make it softer. Thanks for sharing 😀

    • Hi, Ling! Glad your hubby loved it! I think the coconut milk is what makes the pudding a little more dense so it’s kind of custardy. You could use what the original recipe calls for which is plain buttermilk. However, I think it’s supposed to be custardy, but then you wonder why it isn’t called Blueberry Custard Cake LOL The original recipe..is here..
      http://markbittman.com/blueberry-pudding-cake

      • Thanks, Lisa! I wonder whether adding hot water to the final batter would make the custard layer more pudding-like…hmm. I shall try the buttermilk version the next time too 🙂

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  41. Use a water bottle to seperate eggs! It’s super easy that way! Put the mouth piece to the yolk, press the bottle, then release – it suctions it right up. I have this in the oven right now. Also substituted coconut oil for butter, milk with a little lemon juice for buttermilk, and gluten free all purpose flour, half blueberries and half blackberries, also ran out of sugar so had to use a little brown sugar. Excited to see how it turns out.

    • Hi, Sarah! Thanks so much for the water bottle tip and your recipe modifications to make it GF! Let me know how it turns out! 🙂

    • Hi SiouxChef (love the name!). You mean the reduction in the coconut milk, right? The reason for this is because you want to curdle the coconut milk as you would whole milk for buttermilk. The tablespoon of lime juice curdles the coconut milk, so it’s similar to buttermilk. However, I wanted to keep the measurements exact, as even one extra tablespoon of liquid can alter a recipe, hence the removal of 1 tablespoon coconut milk, replaced by the tablespoon of lime juice.:) I hope that answers your question. If not, let me know 🙂

    • Hi, Aviva! Thank you! It’s entirely up to you (I just added that to the recipe). I used sweetened 🙂

  42. Just found your recipe on Pinterest and it sounds yummy! I can’t access the previous comments for some reason so forgive me if this had already been answered. The ingredient list calls for 3 eggs but the directions say to beat the 4 egg whites. Is there an extra white added? Thanks for sharing the recipe!

    • Hi, Eileen! Thank you so much for pointing that out! You see, I added an extra white, but 3 egg whites is fine. I corrected the recipe to read that. Hope you enjoy it!

  43. This looks delicious. Have you ever tried it with almond flour for a gluten free recipe? I may have to attempt it.

    • Thank you, Lisa! No, I’ve never tried it with almond or any gluten-free flours, but it is worth a try! I think almond flour sounds like a great idea (I love cakes made with just almond flour..the chew is lovely), and now I’m curious to try it. If you try it, could you please report back? 🙂

    • Aww..I’m sorry to hear that, Brenda! How did you mess it up? I’m assuming it’s merely aesthetic if whipped cream takes care of the problem? 😛

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