Coconut Lemonquat Tea Cake

Susan from Food Blogga 

Cake:
2 cups all-purpose flour
1 teaspoon baking powder
pinch of salt
1 cup canned unsweetened lite coconut milk, stirred well (or regular coc. milk)
1/2 stick (4 tablespoons) unsalted butter, cut into 4 pieces
4 large eggs, preferably at room temperature
2 cups sugar
3 de-seeded lemonquats, with the rind, minced until pulpy, (about 1/4 cup), plus 1 tablespoon of lemonquat juice**
1 teaspoon pure vanilla extract
1 cup shredded sweetened coconut, toasted

Icing and garnish:
1 cup confectioners' sugar
2 teaspoons fresh lemon juice
a few droplets of milk

1/4 cup shredded, sweetened coconut, toasted
2-3 lemonquats, thinly sliced and de-seeded

Place rack in center of oven and preheat to 350 degrees F. Butter or coat with cooking spray a 9-10-inch Kugelhopf or Bundt pan. Dorie advises to not place the pan on a baking sheet, since you want the oven's heat to circulate through the inner tube.

To toast the coconut, place in a dry skillet over medium heat, and gently stir until aromatic and golden brown, about 2 minutes. Remove from heat and set aside. Keep your eye on it since it burns quite quickly!

In a large bowl, sift the flour, baking powder and salt together.

Pour the coconut milk into a small saucepan, add the butter, and heat until the milk is hot and the butter is melted. Remove from the heat but keep warm.

Working with a hand mixer, or stand mixer fitted with the whisk attachment, in a large bowl beat the eggs, sugar, and minced lemonquats with juice at medium-high speed until pale, thick and almost doubled in volume, about 3 minutes. Beat in the vanilla. Reduce the mixer to low and add the dry ingredients, scraping down the sides of the bowl as needed and stopping just when the flour dissolves.

Keeping the mixer on low, add 1 cup of coconut, mixing only until blended, then slowly add the hot milk and butter. When the mixture is smooth, stop mixing, and stir it a couple of times with a rubber spatula to be sure it's throughly mixed. Pour the batter into the pan and gently shake it back-and-forth to even the batter.

Bake for 50-55 minutes, or until the cake is golden brown and a cake tester inserted deep into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool at room temperature.

Meanwhile, make the icing in a small bowl by whisking together 1 cup confectioners' sugar and 2 teaspoons fresh lemon juice. Add a few droplets of milk and continue whisking until the icing is smooth and thin yet clings to the back of a spoon. When it's ready, pour it through a fine-mesh sieve to remove any tiny clumps of confectioners' sugar (thanks, Mom!).

Unmold the cake, and place on a rack. Using a spoon, drizzle the icing in a back-and-forth pattern on the slightly warm cake. Sprinkle with 1/4 cup of toasted coconut, and garnish with sliced lemonquats. Allow to set for at least 15 minutes before slicing.

**If you are unable to find lemonquats, then I suggest using sweet and tangy Meyer lemons or regular lemons sweetened with a little bit of sugar. I would mince 1/4 cup's worth of lemon pulp, the zest of 1 lemon, 1 tablespoon juice, and 1 tablespoon sugar. Of course, you can make it sweeter if you like.