Preheat the oven to 170 C.
Lightly whisk egg yolks and 20 g of sugar for 5 minutes at high speed till it doubles in volume, and becomes thick and light yellow in color.
Add in vegetable oil, Yuzu extract, Vanilla extract, yellow food colour and water to the mixture. Stir in and combine well with a spatula.
Add in cake flour and desiccated coconut to the liquid mixture, combine it well and set it aside.
In another bowl, whisk egg whites for few seconds at low speed till they become a little foamy. At high speed, gradually add in sugar (spoon by spoon), and beat till stiff or firm peaks form. (It takes around 5 minutes for stiff peaks to form)
Fold in 1/3 portion of meringue to the cake mixture and fold in lightly. Do not over mix.
Gently fold in rest of the meringue with the cake mixture, combine it well.
Add the cake mixture into a pan. A Bundt pan works great, but other shapes can be used as well. Bake the cake batter at 170 degrees C for an hour.
Immediately invert the cake pan on a wire rack. Let it cool for about 10-15 minutes. Remove the cake from the pan and let it cool. Enjoy!
