Coconut Lemon Pudding Pie

Ingredients:

• 2 tbsp unsalted butter, room temperature, plus extra for greasing the pan
• 3 large eggs at room temperature, separate the yolks from the whites
• 3/4 cup sugar
• 1/4 cup premium flour
• 3/4 cup unsweetened coconut milk
• 0.5 cup frozen lemonade concentrate, thawed
• 1/4 teaspoon fine salt
• Toasted unsweetened coconut flakes, for serving (optional)

Preparation:

1. Preheat oven to 160°C. Lightly grease a 20x20cm baking pan and place it in the oven.
2. In a medium bowl, beat the egg whites with a mixer on medium-high until soft peaks form. Then slowly add 1/4 cup sugar and continue beating until stiff, glossy peaks form.
3. In a large bowl, combine the butter with the remaining 1/2 cup sugar. Beat on medium speed until creamy. Stir in the flour until fully incorporated, then add the coconut milk, lemonade concentrate, egg yolks, and salt and beat until smooth.
4. Fold a quarter of the beaten egg whites into the coconut mixture to lighten the batter, then fold in the remaining egg whites.
5. Pour the batter into the prepared pan and add enough boiling water to the broiler to come halfway up the pan. Bake until the cake is puffed and the center is set but still jiggly, about 40 minutes. Remove from the water bath and let cool on a wire rack for 10 minutes. Serve warm, sprinkled with toasted coconut, if using.