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
