citrus coconut milk cake

Name: Citrus Coconut Milk Cake
Prep time: 10 min
Cook time: 40 min
Yield: 10
Cuisine: American
Ingredients: ## FOR CAKE; 2 cup(s) cake flour; 1 teaspoon(s) salt; 1 tablespoon(s) baking powder; 2 1/4 cup(s) sugar; 1 tablespoon(s) lemon juice; 1 tablespoon(s) orange juice; - the zest of 1 lemon; - the zest of 1 orange; 3/4 cup(s) pureed kumquats (remove seeds, do not peel. grind them up with peels on.); 3 ounce(s) packet of instant vanilla pudding powder mix; 4 large eggs, room temperature; 1 cup(s) sweetened shredded coconut; 1 cup(s) coconut milk, unsweetened; 5 tablespoon(s) butter, unsalted; 1 tablespoon(s) pure vanilla extract; ## FOR GLAZE; 2 tablespoon(s) lemon juice; 2 tablespoon(s) orange juice; 2 1/2 cup(s) confectioners sugar; 3 tablespoon(s) coconut milk; 1 1/2 teaspoon(s) pure vanilla extract

(10 RATINGS)

7.86K Pinches 23 Photos

Maggie May Schill

Jacksonville, FL

Updated on Jan 13, 2013

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.

Rate

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

prep time 10 Min

cook time 40 Min

method Bake

yield 10-15 serving(s)

Ingredients

FOR CAKE
2 cups cake flour
1 teaspoon salt
1 tablespoon baking powder
2 1/4 cups sugar
1 tablespoon lemon juice
1 tablespoon orange juice
- the zest of 1 lemon
- the zest of 1 orange
3/4 cup pureed kumquats (remove seeds, do not peel. grind them up with peels on.)
3 ounces packet of instant vanilla pudding powder mix
4 large eggs, room temperature
1 cup sweetened shredded coconut
1 cup coconut milk, unsweetened
5 tablespoons butter, unsalted
1 tablespoon pure vanilla extract
FOR GLAZE
2 tablespoons lemon juice
2 tablespoons orange juice
2 1/2 cups confectioners sugar
3 tablespoons coconut milk
1 1/2 teaspoons pure vanilla extract

How To Make citrus coconut milk cake

Step 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.

Step 2

In a large mixing bowl sift flour, instant vanilla pudding powder, salt and baking powder together; Set aside.
Step 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.
Step 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.
Step 5

Slowly beat coconut milk into egg mixture until completely incorporated.
Step 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.
Step 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.
Step 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.
Step 9

FOR GARNISH: Once cake has cooled, drizzle glaze over the cake as you desire. I garnish with extra shredded coconut and sliced kumquats.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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