Why You’ll Love This Recipe
- Tropical Flavors: The combination of coconut cream and shredded coconut makes this cake a tropical delight.
- Creamy Texture: The ricotta and coconut cream topping adds a smooth, luxurious layer.
- Easy to Make: Simple ingredients and straightforward steps make it beginner-friendly.
- Versatile: Perfect for special occasions, summer parties, or a cozy family dessert.
- Customizable Garnishes: Add fresh fruit, extra shredded coconut, or even a drizzle of chocolate.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup ricotta cheese
- 1 cup coconut cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Fresh fruit (for garnish, optional)
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan to prevent sticking.
- Make Cake Batter: In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, shredded coconut, and salt. Gradually incorporate the dry mixture into the wet ingredients, stirring until just combined.
- Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Coconut Ricotta Cream: In a mixing bowl, combine ricotta cheese, coconut cream, powdered sugar, and vanilla extract. Whip until the mixture is smooth and creamy.
- Assemble Cake: Once the cake has cooled, spread the coconut ricotta cream evenly over the top. Optionally, garnish with fresh fruit and additional shredded coconut.
- Serve: Slice into portions and enjoy your Coconut Ricotta Cream Cake!
Servings and Timing
- Servings: 8
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Calories: Approximately 350 per serving
Variations
- Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour.
- Dairy-Free: Substitute ricotta cheese with a plant-based ricotta alternative and use vegan butter.
- Chocolate Twist: Add chocolate chips to the batter or drizzle melted chocolate over the cream topping.
- Lemon Zest: Add a teaspoon of lemon zest to the batter for a citrusy kick.
- Nutty Addition: Sprinkle chopped almonds or pistachios on top for added crunch.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
- Reheating: Serve chilled or bring to room temperature before serving. Avoid reheating as the cream layer may melt.
FAQs
1. Can I use a different type of cheese instead of ricotta?
Yes, mascarpone or cream cheese can be used, though it will slightly alter the flavor and texture.
2. Can I make this cake ahead of time?
Absolutely! Bake the cake and prepare the cream separately, then assemble just before serving.
3. Is coconut cream the same as coconut milk?
No, coconut cream is thicker and richer. Avoid substituting unless you can reduce coconut milk to a thicker consistency.
4. Can I freeze this cake?
It’s best to freeze the cake without the cream topping. Wrap the cooled cake tightly and freeze for up to 3 months. Thaw and add the cream before serving.
5. How can I ensure the cake is moist?
Avoid overbaking and use room-temperature butter and eggs for a smoother batter.
6. Can I make this cake vegan?
Yes, use plant-based ricotta, vegan butter, and egg substitutes like flax eggs.
7. What fruits pair well with this cake?
Fresh berries, mango slices, or kiwi make excellent garnishes.
8. Can I use unsweetened shredded coconut?
Yes, unsweetened coconut works fine, especially if you prefer less sweetness.
9. What can I do if I don’t have a round cake pan?
Use an 8×8-inch square pan or a similar-sized baking dish. Adjust baking time as needed.
10. How do I whip the cream for the topping perfectly?
Use chilled coconut cream and ricotta, and whip on medium speed until smooth and fluffy.
Conclusion
This Coconut Ricotta Cream Cake is a luscious dessert that’s easy to prepare yet impressive enough for any occasion. The tropical flavors and creamy topping make it a standout treat that’s sure to please any crowd. Whether you’re hosting a summer party or simply craving something sweet, this cake is a delightful choice. Try it today and enjoy a slice of paradise!
Coconut Ricotta Cream Cake
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful Coconut Ricotta Cream Cake that combines tropical coconut flavors with velvety ricotta cheese. This creamy, light dessert is perfect for summer gatherings, special occasions, or a simple family treat. Easy to make and customizable for various diets, it’s a must-try indulgence!
Ingredients
- 1 cup ricotta cheese
- 1 cup coconut cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Fresh fruit (for garnish, optional)
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Grease a 9-inch round cake pan.
- Prepare Batter: Cream softened butter and granulated sugar until fluffy. Add eggs one at a time, then mix in vanilla extract.
- Combine Ingredients: Whisk flour, baking powder, shredded coconut, and salt in a separate bowl. Gradually add to the wet mixture, mixing until just combined.
- Bake: Pour batter into the pan. Bake for 25–30 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a rack.
- Make Topping: Whip ricotta cheese, coconut cream, powdered sugar, and vanilla until smooth and creamy.
- Assemble: Spread the cream over the cooled cake. Garnish with fresh fruit and extra shredded coconut if desired.
- Serve: Slice and enjoy!
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Diet Modifications:
- Gluten-free: Use gluten-free flour.
- Dairy-free: Substitute plant-based ricotta and butter.
- Vegan: Use vegan substitutes for ricotta, butter, and eggs.
- Garnishes: Fresh fruit like berries, mango, or kiwi enhance the tropical vibe.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
