Lemon Coconut Pudding Cake
Equipment
- 1 (9-in.) springform pan
Ingredients
- 3 eggs
- ½ cup butter melted
- ⅓ cup sugar
- 3 packets instant vanilla pudding mix
- 1 tbsp baking powder
- ½ organic lemon
- ¾ cups sweetened shredded coconut
Instructions
- Preheat the oven to 350°F.
- In a bowl, whisk the eggs with the melted butter and sugar until creamy.
- Add the instant pudding mix and baking powder, and whisk until smooth.
- Wash the lemon, zest it into the batter. Juice it and then whisk it into the batter.
- Fold in the shredded coconut.
- Line a springform pan with parchment paper, or grease it. Pour in the batter and for 30 minutes.