Pella Chronicle

March 25, 2013

Citrus Coconut Milk Cake

By Clint Brown
The Chronicle

Pella —


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

get recipes @
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


For cake:

preheat oven to 350'F

Grease a 9-10inch bunt pan. Set aside.
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.
In a large mixing bowl sift flour, instant vanilla pudding powder, salt, and baking powder together. Set aside.
In another large mixing bowl, cream eggs and sugar together. Beat on high for 2 minutes until it starts to get a little fluffy.
Beat pure vanilla extract into egg mixture.
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.
Slowly beat coconut milk into egg mixture until completely incorporated.
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.
Fold in shredded coconut.
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.
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.

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