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Coconut Ricotta Cream Cake

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A luxurious blend of creamy ricotta and rich coconut, this cake is perfect for indulgent afternoons or special gatherings.

Ingredients

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  • 1 cup creamy ricotta cheese
  • 1 cup rich coconut cream
  • 1/2 cup powdered sugar
  • 1 teaspoon aromatic vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup shredded coconut
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Fresh fruit (berries, kiwi, citrus slices) for garnish

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
  2. Cream together softened butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Mix in the vanilla extract.
  5. Whisk together flour, baking powder, salt, and shredded coconut in a separate bowl.
  6. Combine the dry mixture with the wet ingredients, alternating with ricotta cheese and coconut cream.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 30-35 minutes or until a toothpick comes out clean.
  9. Cool the cake completely in the pan.
  10. Whip together ricotta cheese, coconut cream, powdered sugar, and remaining vanilla until smooth.
  11. Frost the cooled cake with coconut ricotta cream.
  12. Decorate with fresh fruit.

Notes

For best results, use room temperature ingredients and allow the cake to cool completely before frosting.

Nutrition

Find it online: https://yummyfirst.com/coconut-ricotta-cream-cake/