|2 c||cake flour|
|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 lg||eggs, room temperature|
|1 c||sweetened shredded coconut|
|1 c||coconut milk, unsweetened|
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|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|
preheat oven to 350'F
Grease a 9-10inch bunt pan. Set aside.
Cool on wire wrack for 1 hour before turning cake out onto a cake dish or platter.
Combine lemon and orange juice and whisk confectioner's sugar into the juices. Whisk in vanilla extract and coconut milk.
If the glaze is to thick add coconut milk 1/2 a tablespoon at a time, if it is 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.
Once cake has cooled drizzle glaze over the cake as you desire. I garnished with extra shredded coconut and sliced kumquats.