Calories: Approx. 350–400 kcal per serving
Prep Time: 20 minutes
Baking Time: 35–40 minutes
Chilling Time: At least 1 hour (for cream topping)
Ingredients:
For the Cake:
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
For the Coconut Ricotta Cream:
1 cup ricotta cheese
1 cup coconut cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
For Garnish:
Fresh fruit (such as berries, kiwi, or citrus slices)
Instructions:
Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
In a mixing bowl, beat together ricotta cheese, coconut cream, powdered sugar, and vanilla extract until smooth.
In a separate bowl, whisk together flour, shredded coconut, baking powder, and salt.
In another large bowl, cream the butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Gradually add the dry ingredients to the butter and egg mixture, alternating with the ricotta-coconut cream mixture. Start and end with the dry ingredients, mixing until just combined.
Pour the batter into the prepared cake pan and bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before transferring to a serving plate.
Prepare the Coconut Ricotta Cream by mixing ricotta cheese, coconut cream, powdered sugar, and vanilla extract in a bowl until smooth and creamy.
Once the cake has cooled, spread the coconut ricotta cream generously over the top.
Garnish with fresh fruit like berries, kiwi, or citrus slices for a refreshing touch.
Tip:For a rich flavor, let the cake chill for an hour or more before serving to let the flavors set in.
