Brownie Coconut Pudding Cake

Name: Brownie Coconut Pudding Cake
Yield: Makes 6 to 8 servings.
Cuisine: American
Ingredients: 1 cup milk, whole or 2 percent; ½ cup Smooth and Silky Fudge Sauce; ¾ cup sweetened coconut flakes; 1 tsp. pure vanilla extract; ½ cup half-and-half; 1 tbsp. baking powder; ½ tsp. salt; ⅓ cup unsweetened cocoa powder, sifted; ¼ tsp. baking soda; ½ cup firmly packed light brown sugar; 1 cup unbleached, all-purpose flour; 4 tbsp. unsalted butter, softened to room temperature; ¼ cup granulated sugar

Preparation info

Makes
6 to 8
servings.

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

A pudding cake is an old-fashioned dessert worth revisiting. This recipe is easy to make—soft and chocolaty with a warm pudding that makes itself while the cake bakes. I’ve updated the version that my aunt, Em, served me whenever I visited her in Newark, New Jersey.

Ingredients

Brownie Base

4 tbsp. unsalted butter, softened to room temperature
¼ cup granulated sugar

Americas
United States
New Jersey
Newark
Dessert
Vegetarian
Cake

Method

Heat oven to 350 degrees. Lightly grease an 8" square pan.

For the Brownie Base

In a medium bowl with an electric mixer, beat the butter and sugars until light and fluffy. Add flour, cocoa, baking soda, baking powder, and salt, mixing. Stir in half-and-half and vanilla. Add coconut, stirring to blend. Spread into prepared pan.

In a small sau