Coconut Pudding Cake with Fruit

Before I start, a quick reminder about the GIVEAWAY. I really encourage you to take part, because the book is truly great.

The idea for this cake came up on a forum, when one of the members suggested baking it together. I couldn't join in right away, but I quickly caught up. I don't regret it one bit. Even though I made a few changes to the recipe, the cake turned out delicious and delicate, and it disappeared very quickly. I used apricots and strawberries, but you can use lots of seasonal fruit, such as cherries, currants, gooseberries or blueberries. The amount of sugar in the pudding can be adjusted depending on the fruit you use.

Coconut pudding cake with fruit

I used finely shredded coconut, which you couldn't feel in the pudding. But you can strain the milk to get rid of it, or add it to the crumble topping instead of the pudding.

Coconut pudding cake with fruit

Instructions:

For the base: Sift the flours into a bowl, add the sugar and the butter cut into small pieces, then mix and rub it between your fingers until it turns into crumbs. Add the egg and quickly knead into a shortcrust dough. Put it in the fridge for about 60 minutes, then roll it out to fit a 20x30 cm pan (I pinch off pieces of dough and press them into the bottom of the pan like a "patchwork"). Prick the base with a fork and put it back in the fridge for 30 minutes. Meanwhile, preheat the oven to 180°C (350°F), and once the dough comes out of the fridge, bake it for 25 minutes, until pale golden. Then take it out and let it cool.

While the base cools, make the pudding. In a saucepan, heat the condensed milk with 1 cup of the milk and the shredded coconut. Dissolve the pudding mix in the rest of the cold milk, and when the milk in the saucepan comes to a boil, add the dissolved pudding mix and, stirring vigorously, cook over low heat until the pudding is thick.

Wash and dry the fruit, then pit or cut it if needed. Arrange it on the base cut side up and pour the pudding over it.

Preheat the oven to 180°C (350°F). Sift both flours from the crumble ingredients into a bowl, add the sugar, shredded coconut and pieces of cold butter, and mix until it turns into crumbs. Sprinkle it over the pudding layer and bake for 35 minutes, until golden. Let it cool well before slicing, because the warm pudding can spill out of the pan.

Enjoy!

Inspiration: Kwestia Smaku