Coconut Ricotta Cake

February 24, 2025

Prep

Coconut Ricotta Cake Batter

Ingredients:

Prepare:

Bring Ingredients to Room Temperature: Fill two containers with hot water from your tap. Submerge the whole milk ricotta in its original container (still sealed) in one container and the three eggs in the other. Leave them in the hot water for about 10-15 minutes.
Preheat & Prep: Preheat your oven to 350°F. Line a 10-inch baking pan with parchment paper and brush with coconut oil. For easy removal of the cake, I recommend coating the pan with a thin layer of all-purpose flour(about 1 tablespoon). This can be easily done by shaking the pan back and forth and side to side. I like to do so over the sink because some flour will fall out in the process.
Cook: In a medium saucepan, mix 2 cups sweetened shredded coconut, with 1 cup milk. Bring to a boil and then simmer until the liquid has evaporated and you have a paste. Set aside while you're working on the cake batter.

Coconut Ricotta Cake Batter

Mix Wet Ingredients: In a large bowl, combine 15 ounces whole milk ricotta, 1 1/4 cups sugar, 2/3 cup unrefined coconut oil (melted) and 2 teaspoons pure vanilla extract. Mix until fully combined. Add 3 room temperature eggs and mix well.
Combine Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly mixed.
Mix Together: Gradually add the dry ingredients to the bowl with the wet ingredients, whisking until just combined. Be careful not to overmix. Once you can no longer see specs of flour or big lumps in the batter, that’s when you know you’re done mixing. If your ricotta was a little cold, you may still see small ricotta pieces in the batter and that's totally ok! Fold in the sweetened shredded coconut you prepared earlier.
Bake: Transfer the cake batter into the prepared baking pan and bake in the preheated oven for about 40-48 minutes, or until a toothpick inserted into the center comes out with a few crumbs on it. Oven temperatures can vary, so it's good to check on the cake a bit before the 40-minute mark, too. When ready, the cake will have browned edges and a lightly golden-brown color on top.

Coconut Whipped Cream

Ingredients

Instructions

Combine Ingredients: In a mixing bowl, add 1 cup cold heavy cream, 1 cup cold full-fat coconut cream, 1 tablespoon pure vanilla extract, and 1/4 cup sugar.
Whip: Using an electric mixer, whip the mixture until stiff peaks form. Be careful not to overwhip, as the cream can turn grainy.
Chill & Serve: Keep the whipped cream frosting in the refrigerator until ready to use. Sprinkle with shredded coconut before serving for an extra touch of flavor and texture.

Assemble and serve:

Cool, frost & serve: Once the cake has cooled to room temperature, generously spread the coconut whipped cream frosting over the top. Decorate with 1/2 cup shredded coconut. It's best to serve this cake at room temperature and the coconut whipped cream cold.