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
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.
Citrus Coconut Milk Cake
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.
No comments:
Post a Comment