Citrus Coconut Milk Cake

Maggie May Schill


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.

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


★★★★★ 10 votes

10 Min
40 Min


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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 large
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

About Citrus Coconut Milk Cake

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

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