Coconut-Lemon Pudding Cakes | Oregonian Recipes

Ingredients

• 1/4 cup unsalted butter, melted (1/2 stick)
• 1 cup granulated sugar (divided)
• 3 eggs, separated, at room temperature
• 1 1/2 teaspoons finely grated lemon zest
• 1/4 cup all-purpose flour
• 1/4 teaspoon (heaping) salt
• 1 1/4 cups unsweetened coconut milk
• 1/3 cup fresh lemon juice
• Whipped cream (optional garnish)
• 1/2 cup flaked sweetened coconut, toasted (optional garnish; see note)