Citrus Coconut Milk Cake

Citrus Coconut Milk Cake

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

Prep time: 00:08
Cook time: 00:23
Total time: 00:31

INGREDIENTS :

INSTRUCTIONS :

Preheat oven to 350F and grease a 9-10 inch Bundt pan Set aside.nnFOR 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. n a large mixing bowl sift flour instant vanilla pudding powder salt and baking powder together Set aside. n 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. dd kumquat puree lemon zest orange zest lemon juice and orange juice to the egg mixture. Beat into egg mixture until it is completely incorporated. lowly beat coconut milk into egg mixture until completely incorporated. radually add flour mixture to egg mixture in thirds. Completely incorporate the flour mixture before adding more. Mix until just incorporated dont over-mix. old 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.nnCool on wire wrack for 1 hour before turning cake out onto a cake dish or platter. OR GLAZE Combine lemon and orange juice. Whisk in confectioners sugar followed by the vanilla extract and coconut milk.nnIf the glaze is too thick add coconut milk 1/2 a tablespoon at a time. If too thin add confectioners sugar 1/2 a tablespoon at a time until it is a good thickness. nnThe glaze should be about the consistency of table syrup. OR GARNISH Once cake has cooled drizzle glaze over the cake as you desire. I garnish with extra shredded coconut and sliced kumquats.