Coconut-almond pudding cake
Cakes
This simple, gluten free breakfast or brunch dessert is difficult to describe, but delicious to eat. It has a rich, intense coconut and almond flavor and a texture that is changing together with the temperature. If you serve it as soon as it comes out of the oven, you'll eat a heavenly light and airy Souffle, at room temperature the consistency is a gooey pudding with a crispy, chewy top layer, and after a couple hours in refrigerator it becomes a sponge cake. I like to serve it with an easy coconut caramel sauce, but a scoop of vanilla ice cream and any of your favorite berries will be also heavenly delicious.
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