desserts
Ingredients
Instructions
Step 1
Make the Yuzu Curd
Step 2
Cook: In a small saucepan, whisk together the eggs, sugar, yuzu juice, and chopped candied yuzu peel. Place over medium heat and whisk continuously for 5–8 minutes until thickened.
Step 3
Remove from heat, add cold butter, and whisk until smooth and glossy. Pour into a bowl/jar, cover, and refrigerate until use.
Step 4
Coconut Chiffon
Step 5
Prep: Preheat oven to 350°F (175°C). Line two or three round cake pans.
Step 6
Whisk egg yolks and 55g sugar for 3–5 minutes until pale and creamy. Slowly stream in the coconut oil while whisking, followed by the water. Sift in the AP flour and baking powder; whisk just until combined.
Step 7
Meringue: In a clean bowl, whip egg whites on medium speed while gradually adding the remaining 55g sugar. Whip until glossy, stiff peaks form.
Step 8
Gently fold ⅓ of the meringue into the yolk mixture to lighten it. Fold in the remaining meringue in two additions using a spatula- ensure you gently fold instead of vigorously mixing.
Step 9
Divide evenly into pans and bake for 20–25 minutes until golden and a toothpick comes out clean. Cool completely.
Step 10
Whip the Frosting
Step 11
In a large bowl, combine softened cream cheese, heavy cream, powdered sugar, yuzu juice, and coconut extract.
Step 12
Whip on medium-high speed for 5–7 minutes until thick, holdable peaks form.
Step 13
Assemble & Serve
Step 14
Layer: Lay down the first cake layer → spread a layer of frosting → spread a ring of yuzu curd → sprinkle chopped yuzu peel. Repeat for remaining layers.
Step 15
Finish: Frost the outside of the cake. Garnish with coconut flakes and extra candied yuzu.
Step 16
Chill for at least 3 hours (or overnight) before slicing so the flavors meld and layers set. Enjoy!!
