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!

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

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.

Step 4

Add the eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.

Step 5

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.

Step 6

Gently fold in the fresh kumquat puree and shredded coconut using a spatula, ensuring the mixture is evenly combined.

Step 7

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.

Step 8

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 10

To prepare the glaze, whisk the powdered sugar, fresh kumquat juice, and lime zest together in a small bowl until smooth.

Step 11

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.

Step 12

Slice and serve your Tropical Kumquat Cake, and enjoy the burst of tropical flavors!

Nutrition Facts

Serving size	1089 grams (1089.0g)

Amount per serving	% Daily Value*
Calories	3623

Total Fat 129.40g	166%
Saturated Fat 83.20g	416%
Polyunsaturated Fat 0.00g
Cholesterol 744mg	248%
Sodium 2352mg	102%
Total Carbohydrate 590.40g	215%
Dietary Fiber 17.90g	64%
Total Sugars 386.10g
Protein 49.10g	98%

Vitamin D 123IU	615%
Calcium 165mg	13%
Iron 16mg	89%
Potassium 867mg	18%

*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.

Source of Calories

Fat: 31.3%

Protein: 5.3%

Carbs: 63.4%