Ingredients
2/3 cup extra-virgin olive oil, plus more for pan
3 large eggs, room temperature
1 1/4 cups sugar
1 tablespoon grated orange or tangerine zest, plus 1/2 cup fresh juice
1 teaspoon pure vanilla extract or paste
3/4 cup sweetened shredded coconut
1 1/4 cups unbleached all-purpose flour
3/4 cup fine yellow cornmeal
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
Wine-Roasted Strawberries and lightly sweetened whipped cream, for serving
Preparation
Preheat oven to 350 degrees. Brush bottom and sides of a 9-inch spring-form pan with oil. Line bottom with a parchment round; oil parchment. In a large bowl, whisk together oil, eggs, 1 cup sugar, orange zest and juice, and vanilla. In another bowl, whisk together coconut, flour, cornmeal, baking powder, baking soda, and salt. Stir into egg mixture just to combine.
Pour batter into prepared pan. Sprinkle evenly with remaining 1/4 cup sugar. Bake until cake pulls away from sides and a tester inserted in center comes out clean, about 40 minutes. Transfer to a wire rack; let cool 20 minutes. Run a knife between cake and sides of pan to loosen. Remove sides of pan; let cool completely. Serve with strawberries and whipped cream.
