This light pudding to which shredded coconut is added to give flavor is a satisfactory dessert for a heavy meal. As it is baked in muffin pans, it may be served in a dainty manner. Makes 8 servings.
1/2 cup butter, softened at room temperature
1 cup sugar
2 large eggs, separated
2 cups flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 cup sour milk
1/2 cup shredded coconut
Cream the butter and add the sugar.
Beat the yolks of the eggs and add them to the butter mixture.
Sift the baking soda and baking powder with the flour and add alternately with the sour milk to the butter mixture.
Fold in the shredded coconut.
Beat the egg whites until stiff and fold them in.
Bake in buttered muffin pans in a quick oven for 20 minutes.
Serve with Coconut Sauce or any desired sauce.