Tropical Kumquat Cake
Brighten up your dessert table with this irresistibly zesty Tropical Kumquat Cake, a delightful treat that captures the essence of the tropics in every bite. Infused with the tangy-sweet flavor of fresh kumquat puree and the creamy richness of coconut milk, this moist cake is a perfect balance of citrusy brightness and tropical indulgence. Shredded unsweetened coconut adds texture, while the luscious kumquat glaze, accented with a hint of lime zest, creates a stunning finish that's as flavorful as it is beautiful. Perfect for gatherings or a midweek pick-me-up, this easy-to-make cake brings a burst of sunshine to your kitchen in just over an hour. Whether you're a fan of unique citrus desserts or looking for a fresh twist on classic flavors, this kumquat cake will transport your taste buds straight to the tropics!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter
- 1.25 cups Granulated sugar
- 3 large Eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Coconut milk
- 0.5 cups Fresh kumquat puree
- 0.75 cups Shredded unsweetened coconut
- 1 cup Powdered sugar
- 3 tablespoons Fresh kumquat juice (for glaze)
- 1 teaspoons Grated lime zest
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper for easy removal.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
Gradually mix in the dry flour mixture and coconut milk, alternating between the two, starting and ending with the flour mixture. Do this in three additions for a smooth batter.
Gently fold in the fresh kumquat puree and shredded coconut using a spatula, ensuring the mixture is evenly combined.
Pour the batter into the prepared cake pan and spread it evenly. Tap the pan on the counter a few times to release any air bubbles.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
To prepare the glaze, whisk the powdered sugar, fresh kumquat juice, and lime zest together in a small bowl until smooth.
Once the cake is completely cooled, drizzle the glaze over the top of the cake, allowing it to run down the sides for a decorative finish.
Slice and serve your Tropical Kumquat Cake, and enjoy the burst of tropical flavors!
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 49.7 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 140 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
