A vegetarian/vegan since 1960 at age 14, I have always enjoyed cooking primarily with vegetables and creating non-traditional recipes.
This recipe for "Honey Coconut Pudding Cake" contains no sugar—only honey for sweetening. A lot of folks have decided to forgo the pleasures of sugar but still experience a hankering for the taste of something rich and sweet from time to time.
For those individuals who would like to limit or eliminate sugar intake, this cake offers a satisfying sweetness to tame that sweet tooth.
This recipe can be completed in three easy steps:
- Baking the cake (6 ingredients)
- Preparing the pudding (7 ingredients)
- Assembling the cake and pudding
A Vegan Version
To convert this recipe to vegan, simply leave out the eggs and use vegan butter instead of dairy. For vegans who eschew honey, simply substitute maple syrup. The vegan version is as delicious as the traditional.
Step 1: Baking the Cake
Ordinarily, I place my ingredients in the order in which they are used.
It's a good idea to have all the measured ingredients gathered and ready while following recipes. Also, I like to let eggs warm up about a half hour before adding them to any recipe.
- 2 cups whole wheat pastry flour
- 1 cup unsweetened, shredded coconut
- 1 tsp baking soda
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- ¾ cup honey (or maple syrup)
- 2 tsp vanilla
- 2 large eggs
1. Heat oven to 350° F.
2. In medium sized bowl, combine dry ingredients. Mix well and set aside.
3. In the bowl of stand mixer with whisk attachment, combine wet ingredients. Whisk together until well blended.
4. Replace the whisk attachment with the paddle attachment.
5. Add the dry mixture and blend well.
6. Divide batter evenly into two well-buttered glass loaf pans.
7. Bake 30 minutes, or until golden brown and an inserted knife comes out clean.
Honey Coconut Pudding Cake
Step 2: Preparing the Pudding
After becoming aware of the health benefits of eliminating sugar and grain from the daily diet, I did some research and found that tapioca flour (starch) can be used in place of corn starch.
It works quite well, using roughly the same amount of tapioca flour that would be used in a corn starch recipe. There is no difference in flavor, and the texture is nearly identical.
- ⅓ cup + 2 tbsp tapioca flour
- ¼ tsp fine sea salt
- 2 cups whole milk (almond or coconut works well)
- ½ cup honey (may substitute maple syrup)
- 4 egg yolks (vegans may use egg substitute or leave out)
- 2 tsp vanilla
- 2 tbsp butter
- Place flour and salt in a medium saucier and stir together.
- Place saucier over medium heat and stir in milk slowly, stirring constantly until mixture is hot but not boiling.
- Add honey and continue to heat, stirring constantly.
- Heat until mixture begins to simmer.
- Simmer for 2-4 minutes until mixture starts to thicken.
- Remove from heat. Slowly ladle a small amount of pudding mixture into to eggs. Stir well and continue until egg mixture is about same temperature as the pudding mixture in the saucier. (This is called tempering, and it's used to keep the egg mixture from congealing into scrambled eggs.)
- Return egg/pudding mixture to saucier, mix in well, and simmer for 2 minutes/
- Remove from heat, add butter and vanilla, and stir well.
- Allow mixture to cool about 5 minutes.
Step 3: Assembling the Cake
- Cut one cake into halves.
- Place bottom half back into loaf pan.
- Spread half of pudding mixture over cake half.
- Place remaining cake half on top of pudding.
- Spread remaining pudding over top of cake.
Remember! You Have a Second Cake Left!
Because this recipe makes two cakes, you can use the second one for other dishes, perhaps adding a fruit salad. Or you can whip up another batch of coconut pudding to deliver another coconut pudding cake.
If you prefer a different flavor of pudding, you may want to whip up a batch of vanilla, butterscotch, strawberry, or chocolate pudding to layer between slices of this cake.
You can also toast and butter the slices and enjoy them as part of your breakfast. Whether you like your toast plain or spread with jams, jellies, peanut butter, and cream cheese, this cake is so versatile that you can do almost anything with it.
© 2019 Linda Sue Grimes