Citrus Coconut Milk Cake

Maggie May Schill

By
@NakedMaggie

I went over to a Christmas gathering last month at my friend James' house. He had a boat load of kumquats from Jeff's grandpa's backyard. So I basically went home with my own little boat load of kumquats. As a courtesy I basically had to turn these kumquats into something to bring back to James for gifting me with so many kumquats.
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. For some reason beyond me lemon and orange makes kumquats taste more like kumquat in baked goods.


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Comments:

Serves:

10-15

Prep:

10 Min

Cook:

40 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a super moist cake that is jam-packed with cheerful orange flavor. You can't help but smile while eating it. :)

Ingredients

FOR CAKE

2 c
cake flour
1 tsp
salt
1 Tbsp
baking powder
2 1/4 c
sugar
1 Tbsp
lemon juice
1 Tbsp
orange juice
the zest of 1 lemon
the zest of 1 orange
3/4 c
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 c
sweetened shredded coconut
1 c
coconut milk, unsweetened
5 Tbsp
butter, unsalted
1 Tbsp
pure vanilla extract

FOR GLAZE

2 Tbsp
lemon juice
2 Tbsp
orange juice
2 1/2 c
confectioners sugar
3 Tbsp
coconut milk
1 1/2 tsp
pure vanilla extract

Directions Step-By-Step

About this Recipe

Course/Dish: Cakes, Fruit Desserts, Puddings
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Recipe For: The Best Pound Cake