Pella Chronicle

March 25, 2013

Citrus Coconut Milk Cake

By Clint Brown
The Chronicle

Pella —

Ingredients

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 lg eggs, room temperature
1 c sweetened shredded coconut
1 c coconut milk, unsweetened
5 Tbsp butter, unsalted

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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
For cake:



preheat oven to 350'F

Grease a 9-10inch bunt pan. Set aside.
2
In a small sauce pan add coconut milk and butter. Heat the coconut milk slowly until butter is completely melted into the coconut milk. Take off heat and let cool. Set aside.
3
In a large mixing bowl sift flour, instant vanilla pudding powder, salt, and baking powder together. Set aside.
4
In another large mixing bowl, cream eggs and sugar together. Beat on high for 2 minutes until it starts to get a little fluffy.
5
Beat pure vanilla extract into egg mixture.
6
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.
7
Slowly beat coconut milk into egg mixture until completely incorporated.
8
Add flour mixture to egg mixture gradually in thirds, completely incorporating the flour mixture before adding more. Mix until just incorporated, don't over mix.
9
Fold in shredded coconut.
10
Pour out batter into bunt pan and bake on center wrack 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.
11
For Glaze:



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.
12
Garnish:



Once cake has cooled drizzle glaze over the cake as you desire. I garnished with extra shredded coconut and sliced kumquats.