Virgin coconut oil was used in this recipe, as refined coconut oil is less flavorful. Martha made this recipe in episode 506 of Martha Bakes.

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Recipe Summary

Yield:
Makes one 10-inch cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Butter a 10-inch springform pan and line bottom with parchment. Preheat oven to 350 degrees. Combine flour and baking powder in a small bowl. Combine oils in a liquid measuring cup.

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  • In a mixing bowl, whisk eggs on medium speed until combined. Gradually add 1/3 cup sugar, and continue whisking until tripled in volume and pale yellow, 3 to 5 minutes. Reduce speed to medium-low, and slowly add the oil mixture in four batches, alternating and ending with ¼ cup plus 2 tablespoons coconut milk, until combined.

  • Sift flour mixture over egg mixture. Using a rubber spatula, gently fold in flour mixture until just combined. Gently fold in desiccated coconut.

  • Pour batter into prepared pan and smooth top. Bake, rotating pan halfway through, until cake bounces back when lightly pressed in the center, 22 to 25 minutes.

  • Meanwhile, in a small saucepan, combine 1/4 cup water and remaining 1/4 cup sugar over medium heat and cook, stirring, until sugar dissolves. Let stand until cool.

  • In a blender jar, combine the sugar-water, yuzu and remaining 1/2 cup coconut milk; blend to combine.

  • Remove sides from springform pan and transfer to a wire rack to cool. Using a pastry brush, brush cake generously with yuzu syrup, wrap well in plastic and freeze for at least 1 hour or overnight.

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