Place rack in center of oven and preheat to 350
degrees. Butter or coat with cooking spray a 9- to
10-inch Bundt pan.
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 quickly.
In a large bowl, sift the flour, baking powder and
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, minced kumquats, orange juice, lemon juice,
orange zest and lemon zest at medium-high speed until
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
Keeping the mixer on low, add 1 cup of toasted
coconut, mixing until just blended, then slowly add the
warm milk and butter. When the mixture is smooth, stop
mixing and stir a couple of times with a rubber spatula
to be sure it's thoroughly mixed. Pour the batter into
the pan and gently shake it to even it out.
Bake for 50 to 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 confectioners' sugar with orange and lemon
juices. Add a few drops 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
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 kumquats. Allow to set
for at least 15 minutes before slicing.
Note: To de-seed kumquats, slice the fruit into
rounds with a sharp paring knife. Using the tip of the
knife, gently pluck the tiny seeds from the