Real Recipes From Real Home Cooks ®

citrus coconut milk cake

(10 ratings)
Blue Ribbon Recipe by
Maggie May Schill
Jacksonville, FL

I went over to a Christmas gathering last month at my friend James' house. He had a boatload of kumquats from Jeff's grandpa's backyard. So I basically went home with my own little boatload 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 make kumquats taste more like kumquat in baked goods.

Blue Ribbon Recipe

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

— The Test Kitchen @kitchencrew
(10 ratings)
yield 10 -15
prep time 10 Min
cook time 40 Min
method Bake

Ingredients For citrus coconut milk cake

  • 2 c
    cake flour
  • 1 tsp
  • 1 Tbsp
    baking powder
  • 2 1/4 c
  • 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 lg
    eggs, room temperature
  • 1 c
    sweetened shredded coconut
  • 1 c
    coconut milk, unsweetened
  • 5 Tbsp
    butter, unsalted
  • 1 Tbsp
    pure vanilla extract
  • 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

How To Make citrus coconut milk cake

  • 1
    Preheat oven to 350'F and grease a 9-10 inch Bundt pan; Set aside. FOR CAKE: In a small sauce pan add coconut milk and butter. Heat slowly until butter is completely melted. Take off heat and let cool; Set aside.
  • 2
    In a large mixing bowl sift flour, instant vanilla pudding powder, salt and baking powder together; Set aside.
  • 3
    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.
  • 4
    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.
  • 5
    Slowly beat coconut milk into egg mixture until completely incorporated.
  • 6
    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.
  • 7
    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 wire wrack for 1 hour before turning cake out onto a cake dish or platter.
  • 8
    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.
  • 9
    FOR GARNISH: Once cake has cooled, drizzle glaze over the cake as you desire. I garnish with extra shredded coconut and sliced kumquats.