Sunny Citrus Cake

With a beautiful color and dense crumb, this cake is wonderfully citrus laced.  Coconut is the figurative icing on the cake.

5 Tbl Unsalted Butter
1 Cup Unsweetened Coconut Milk
8 Oz Kumquats
Zest of 1 Lime
Zest of 1 Lemon
Zest of 1 Orange
1 Tbl Lime Juice
1 Tbl Lemon Juice
1 Tbl Orange Juice
8 Oz Kumquats
2 Cups Cake Flour
1 Tsp Salt
1 Tbl Baking Powder
2 1/4 Cup Sugar
3 Oz Instant Coconut Pudding Mix
4 Large
1 Tbl Coconut Extract
7 Oz Sweetened Shredded Coconut

Butter and flour a 9 to 10 inch bundt pan, set aside.  Heat oven to 350 degrees.

In a small pan, melt the butter and turn off heat.  Add coconut milk, ensuring to get some solids.  Stir together with hot butter until you melt the coconut solids.  Set aside.

Cut the Kumquats in half, remove the seeds, put the remainder of the fruit (including the peel)  into a food processor or blender and puree.  Add the zest of 1 lime, 1 Lemon and 1 Orange to the puree. Juice the fruit, adding 1 Tbl of each to the puree,  Set aside.

Stir together the flour, instant pudding, salt and baking powder.  Set aside.

In a large bowl, cream together sugar and eggs.  Beat on high until it gets fluffy.  Add the coconut extract and beat to combine.  Add the puree mixture and slowly beat until completely incorporated.  Slowly mix in the butter mixture until completely incorporated.

Fold in coconut.

Gradually add 1/3 of the flour mixture at a time, completely incorporating before adding more.  When mixed, pour into prepared pan.  Bake for 45 - 50 minutes until edges brown and toothpick comes out clean (crumbs are okay, there should not be any liquid).

Cool in the pan for 1 hour then turn onto a cake plate.

Enjoy!