Tantalize your taste buds with coconut cake


Having a few friends over and looking for an easy, flavorful dessert everyone will love?

This Citrus Coconut Milk Cake is so moist and jam packed with citrus flavors it’s perfect for a summer get together. If kumquats are hard to find, you can substitute oranges to maintain the fabulous citrus taste.

See step-by-step photos of Maggie’s recipe plus thousands more from home cooks nationwide at: www.justapinch.com/citruscake

You’ll also find a meal planner, coupons and chances to win! Enjoy and remember, use “just a pinch.”

Citrus Coconut Cake

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

Zest of 1 lemon

Zest of 1 orange

3/4 c pureed kumquats (remove seeds, do not peel)

3 oz packet of instant vanilla pudding 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


Preheat oven to 350F. Grease a 9-10 inch Bundt pan. Set aside.

In sauce pan add coconut milk and butter. Heat the coconut milk, slowly, until butter is completely melted. Take off heat and cool.

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

In another bowl, cream eggs and sugar. Beat on high for 2 min.

Beat vanilla into egg mixture.

Add kumquat puree, lemon zest, orange zest, lemon juice, and orange juice to the egg mixture. Beat until incorporated.

Slowly beat coconut milk into egg mixture.

Add flour mixture to egg mixture in thirds completely incorporating the flour mixture before adding more. Mix until just incorporated.

Fold in shredded coconut.

Pour batter into Bundt pan and bake on center rack for 35-45 min, or until a toothpick comes out barely clean.

Cool on wire rack for 1 hour.

For Glaze:

Combine lemon and orange juice and whisk in confectioners sugar. Whisk in vanilla and coconut milk.

If the glaze is too thick add coconut milk 1/2 a tbsp at a time; if it is too thin add confectioners sugar 1/2 a tbsp at a time .Glaze should be the consistency of table syrup.

Once cake has cooled drizzle glaze over cake.

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