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
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Preheat oven to 350°F. Grease and line a 9-inch cake pan.
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Beat butter and sugar until fluffy. Add eggs one at a time.
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Mix in ricotta, coconut cream, powdered sugar, and vanilla.
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Stir in flour, baking powder, salt, and shredded coconut.
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Pour into pan and bake 35–40 min.
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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