Coconut Ricotta Cream Cake – Light, Moist, and Perfectly Coconutty
This coconut ricotta cream cake is what dessert dreams are made of. With a creamy ricotta and coconut cream base, it’s ultra moist and has a beautifully delicate crumb. Finished with a soft hint of vanilla and sweet shredded coconut, it’s the kind of cake that’s equally at home at brunch, on a holiday table, or dressed up with fruit for dessert.
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Why You’ll Love This Coconut Ricotta Cream Cake
This cake is impossibly soft, not too sweet, and filled with creamy richness without being heavy. The ricotta adds a lovely texture while the coconut cream keeps it moist and flavorful. Best part? It’s a one-bowl wonder—no need to fuss.
🥥 Creamy, rich texture with coconut and ricotta
🥥 Easy to make—just mix and bake
🥥 Not too sweet, perfect for pairing with fresh fruit
🥥 Can be made ahead—tastes even better the next day
Ingredients
- 1 cup ricotta cheese
- 1 cup coconut cream (not coconut milk)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup shredded coconut (sweetened or unsweetened)
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 tsp baking powder
- ½ tsp salt
- Fresh fruit (for garnish, optional)
Necessary Tools for Preparation
- Mixing bowl
- Hand mixer or whisk
- 9-inch round or square cake pan
- Rubber spatula
- Wire rack
- Sifter (for powdered sugar garnish)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper.
- Cream butter and sugar: In a large bowl, beat softened butter with granulated sugar until light and fluffy.
- Add eggs: Beat in eggs one at a time, mixing well after each addition.
- Mix in ricotta and coconut cream: Add ricotta, coconut cream, vanilla, and powdered sugar. Beat until smooth.
- Add dry ingredients: Stir in flour, baking powder, salt, and shredded coconut until just combined—don’t overmix!
- Bake: Pour batter into prepared pan. Bake for 35–40 minutes, or until a toothpick comes out clean.
- Cool and garnish: Let cool in pan 10 minutes, then transfer to a rack. Top with fresh fruit, extra coconut, or a dusting of powdered sugar.
Tips for Perfecting the Coconut Ricotta Cream Cake Recipe
- Use full-fat ricotta and coconut cream for the richest flavor.
- Don’t overbake—the cake is done when it just starts to pull from the sides.
- For a citrus twist, add 1 tsp lemon or orange zest to the batter.
- Try it with mango, pineapple, or berries for a tropical finish.
What to Serve With It
This light and creamy cake pairs beautifully with:
- Whipped cream or Greek yogurt
- Berries, mango, or kiwi slices
- Iced coffee, tea, or a sparkling Moscato
Try it with Banana Bread Cake with Cream Cheese Frosting or Soft Hot Cross Buns for a cozy dessert spread!
Storage Instructions
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap well and freeze for up to 1 month (without fruit toppings).
- To Serve: Bring to room temp or slightly warm it up—heavenly!
General Information
This cake is ideal for spring brunches, summer picnics, and holiday dessert tables. It’s also naturally nut-free and made with simple ingredients that pack in richness without the need for heavy frosting.
FAQ
Can I use coconut milk instead of cream?
For best texture, use coconut cream. If using milk, reduce liquid slightly.
Can I make this gluten-free?
Yes—use a 1:1 gluten-free flour blend.
Can I substitute ricotta?
Mascarpone or plain Greek yogurt can work in a pinch, but ricotta gives the best creamy texture.
Can I bake this in a loaf pan?
Yes! Add 5–10 minutes to the bake time and check for doneness.
Conclusion
This coconut ricotta cream cake is the perfect balance of creamy, fluffy, and subtly sweet. Whether you top it with berries or enjoy it with your morning coffee, it’s a simple but showstopping cake you’ll want to make again and again.
🥥✨ Tag your bakes on Pinterest @poulefrecipe and share your coconut dreams with us!
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Dreamy Coconut Ricotta Cream Cake (1-Bowl, Soft & Elegant)
- Total Time: 55 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This coconut ricotta cream cake is soft, moist, and packed with creamy tropical flavor. Made with coconut cream, ricotta, and topped with fresh fruit or powdered sugar.
Ingredients
1 cup ricotta cheese
1 cup coconut cream
½ cup powdered sugar
1 tsp vanilla extract
1 cup all-purpose flour
½ cup shredded coconut
½ cup granulated sugar
½ cup unsalted butter, softened
3 large eggs
1 tsp baking powder
½ tsp salt
Fresh fruit (optional garnish)
Instructions
-
Preheat oven to 350°F. Grease and line a 9-inch cake pan.
-
Beat butter and sugar until fluffy. Add eggs one at a time.
-
Mix in ricotta, coconut cream, powdered sugar, and vanilla.
-
Stir in flour, baking powder, salt, and shredded coconut.
-
Pour into pan and bake 35–40 min.
-
Cool, then garnish with fruit or powdered sugar.
Notes
Use full-fat ricotta and coconut cream. Don’t overmix. Add zest for a citrusy variation. Store in fridge or freeze slices.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
