Coconut Ricotta Cream Cake – A Light and Indulgent Dessert

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Coconut Ricotta Cream Cake – A Light and Indulgent Dessert

If you love the creamy richness of ricotta cheese and the tropical flavor of coconut, this Coconut Ricotta Cream Cake might become your new favorite dessert. This cake is soft, moist, and infused with subtle coconut and vanilla flavors, making it perfect for any occasion. The ricotta cheese adds a creamy texture, while coconut milk keeps the cake incredibly tender. Topped with a luscious ricotta frosting and sprinkled with shredded coconut, this dessert is a true delight.

Why You’ll Love This Cake

  • Moist and Tender: The ricotta cheese and coconut milk create a rich yet airy texture.
  • Perfectly Sweet: A balanced sweetness makes it an excellent dessert without being overwhelming.
  • Tropical Flavor: Coconut lovers will appreciate the delicate coconut notes in every bite.
  • Simple Ingredients: No fancy ingredients are needed, just pantry staples with a touch of tropical goodness.

Recipe Details

  • Servings: 8-10
  • Prep Time: 15 minutes
  • Baking Time: 30-35 minutes
  • Total Time: 45-50 minutes

Ingredients

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup ricotta cheese
  • 1/2 cup coconut milk
  • 1/2 cup shredded coconut

For the Frosting:

  • 1/2 cup ricotta cheese
  • 1/4 cup butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup shredded coconut (for garnish)

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This step is crucial for creating a tender cake texture.
  4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract for an extra layer of flavor.
  5. Mix in the ricotta cheese and coconut milk until the batter becomes smooth and well incorporated.

Step 2: Combine and Bake

  1. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cake dense.
  2. Gently fold in the shredded coconut, ensuring an even distribution throughout the batter.
  3. Pour the batter into the prepared cake pan, spreading it evenly.
  4. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  5. Once baked, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before frosting.

Step 3: Make the Ricotta Frosting

  1. In a mixing bowl, beat together the ricotta cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
  2. If you prefer a firmer frosting, refrigerate it for about 15 minutes before spreading it onto the cake.

Step 4: Frost and Serve

  1. Once the cake has fully cooled, spread the ricotta frosting evenly over the top.
  2. Sprinkle shredded coconut on top for a beautiful finish and extra texture.
  3. Slice and serve immediately, or refrigerate for a chilled, even creamier texture.

Serving Suggestions

  • Enjoy a slice with a cup of coffee or tea for an afternoon treat.
  • Pair it with a scoop of vanilla or coconut ice cream for an extra indulgence.
  • Serve it as a brunch dessert alongside fresh fruit.

Storage & Make-Ahead Tips

  • Refrigeration: Store the cake in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop over time, making it even more delicious.
  • Freezing: You can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and store it in a freezer-safe container. Thaw overnight before frosting.
  • Make-Ahead: The ricotta frosting can be made a day in advance and kept in the refrigerator until ready to use.

Nutritional Information

Each serving contains approximately:

  • Calories: 250
  • Carbohydrates: 30g
  • Protein: 5g
  • Fats: 12g
  • Sugar: 18g

This Coconut Ricotta Cream Cake is a dreamy combination of rich ricotta, creamy coconut, and a delicate sweetness that makes it a crowd-pleaser. Whether you’re making it for a family gathering, a holiday, or just a cozy weekend treat, this cake is sure to impress.

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