Citrus Coconut Milk Cake

Step 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.

Step 2

In a large mixing bowl sift flour, instant vanilla pudding powder, salt and baking powder together; Set aside.

Step 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.

Step 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.

Step 5

Slowly beat coconut milk into egg mixture until completely incorporated.

Step 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.

Step 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.

Step 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.

Step 9

FOR GARNISH: Once cake has cooled, drizzle glaze over the cake as you desire. I garnish with extra shredded coconut and sliced kumquats.