I basically took a coconut milk recipe I had always enjoyed and citrus-sided it. I added a lot of lemon and orange elements to the cake as well…
- 2 cake flour
- 1 tsp salt
- 1 Tbsp baking powder
- 2 1/4 sugar
- 1 Tbsp lemon juice
- 1 Tbsp orange juice
- the zest of 1 lemon
- the zest of 1 orange
- 3/4 pureed kumquats (remove seeds, do not peel. grind them up with peels on.)
- 3 oz packet of instant vanilla pudding powder mix
- 4 large eggs, room temperature
- 1 sweetened shredded coconut
- 1 coconut milk, unsweetened
- 5 Tbsp butter, unsalted
- 1 Tbsp pure vanilla extract
- 2 Tbsp lemon juice
- 2 Tbsp orange juice
- 2 1/2 confectioners sugar
- 3 Tbsp coconut milk
- 1 1/2 tsp pure vanilla extract
- Preheat oven to 350’F and grease a 9-10 inch Bundt pan; Set aside.
- FOR CAKE: In a small saucepan add coconut milk and butter. Heat slowly until butter is completely melted. Take off the heat and let cool; Set aside.
- In a large mixing bowl sift flour, instant vanilla pudding powder, salt, and baking powder together; Set aside.
- In another large mixing bowl, cream together eggs and sugar. Beat on high for 2 minutes until it starts to get a little fluffy. Add in pure vanilla extract and beat to combine.
- Add kumquat puree, lemon zest, orange zest, lemon juice, and orange juice to the egg mixture. Beat into egg mixture until it is completely incorporated.
- Slowly beat coconut milk into egg mixture until completely incorporated.
- Gradually add flour mixture to egg mixture, in thirds. Completely incorporate the flour mixture before adding more. Mix until just incorporated, don’t over-mix.
- Fold in shredded coconut. Pour batter into Bundt pan and bake on center rack for 35-45 minutes, or until a toothpick comes out just barely clean. (You want a few crumbs to collect to the toothpick for it to be at a perfect amount of doneness.)
- Cool on a wire rack for 1 hour before turning the cake out onto a cake dish or platter.
- FOR GLAZE: Combine lemon and orange juice. Whisk in confectioner’s sugar, followed by the vanilla extract and coconut milk.
- If the glaze is too thick, add coconut milk 1/2 a tablespoon at a time. If too thin, add confectioner’s sugar 1/2 a tablespoon at a time until it is a good thickness.
- The glaze should be about the consistency of table syrup.
- FOR GARNISH: Once the cake has cooled, drizzle glaze over the cake as you desire. I garnish with extra shredded coconut and sliced kumquats.