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Coconut Ricotta Cream Cake

Coconut Ricotta Cream Cake

Delight in this Coconut Ricotta Cream Cake, a tropical dessert combining creamy ricotta and coconut flavors for an unforgettable experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 slices
Course: Dessert
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup ricotta cheese
  • 1/2 cup coconut milk canned or carton
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened shredded coconut
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup heavy cream chilled
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon coconut extract

Equipment

  • Cake Pan
  • Mixing bowls
  • whisk
  • measuring cups
  • measuring spoons

Method
 

  1. Preheat the oven and prepare a cake pan.
  2. In a bowl, mix together the all-purpose flour, baking powder, and salt.
  3. In a separate bowl, combine the ricotta cheese, coconut milk, granulated sugar, vanilla extract, and eggs until smooth.
  4. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
  5. Fold in the unsweetened shredded coconut.
  6. Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted comes out clean.
  7. While the cake is cooling, whip the heavy cream with powdered sugar and coconut extract until soft peaks form.
  8. Once the cake is completely cooled, spread the whipped cream on top of the cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25g

Notes

For a creamier texture, feel free to substitute mascarpone cheese for the ricotta. Additional toppings like fresh mango or berries can enhance the presentation and flavor.

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