A tender, custardy Coconut Ricotta Custard Cake made with whole milk ricotta and sweetened shredded coconut folded into a simple butter cake batter.

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1½ cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

½ teaspoon salt

½ cup unsalted butter, softened

3 large eggs, room temperature

15 oz whole milk ricotta cheese

1 teaspoon vanilla extract

1 cup sweetened shredded coconut

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1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.

2. Whisk together the flour, baking powder, and salt in a medium bowl; set aside.

3. Using an electric mixer, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.

4. Add the eggs one at a time, then mix in the ricotta cheese and vanilla until just combined.

5. Reduce the mixer speed to low and gradually add the dry ingredients, mixing only until the flour disappears.

6. Gently fold in the shredded coconut with a spatula.

7. Pour the batter into the prepared pan and bake 45–55 minutes, until a skewer inserted into the center comes out clean.

8. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Use room temperature butter and eggs so the batter comes together smoothly.

Avoid overmixing once the flour is added — mix only until it disappears.

Full-fat ricotta is essential for the signature moist, custardy texture.