Coconut Ricotta Cake with Sweetened Coconut
By Liam Carter
Prep
15 min
Cook
50 min
Total
65 min
Servings
10
Level
Easy
Coconut ricotta cake is a dessert that I make in advance to eat with coffee or at other future occasions. The cake is moist, and I top it with powdered sugar once it's completely cooled to keep it from dissolving into the cake.
I put the eggs on the countertop and allow the butter and ricotta to come to room temperature for 30-60 minutes. In a stand or hand mixer, I mix butter and sugar for 3-4 minutes until fluffy, then mix in the ricotta with other ingredients. Room-temperature dairy products mix well into the batter without clumps.
After adding flour, mix only until combined. I use a spatula to fold in coconut. Bake until the cake is golden brown and the center is set, with only a few crumbs sticking to a toothpick inserted into the cake. Cakes made with a runny batter will take longer to bake. Let the cake cool in the pan for 15 minutes before removing it.
The plain cold round cake on a plate can be a coffee cake that people eat as a snack. The cake features coconut, vanilla, and tart ricotta.
What makes this special
- A 9-inch cake yields 10 servings. This cake is a good choice for afternoons with coffee or as part of a dessert buffet.
- The batter is added directly to the pan. There is no separate topping to prepare.
- You can prepare the whole cake before an event to eat later.
- Whole milk ricotta helps the cake stay moist and retain moisture after baking.
- Freeze the whole cake for future use or slice the cake into sections to freeze individual servings.
Ingredients
- •1 ½ cups all-purpose flour
- •1 cup granulated sugar
- •2 tsp baking powder
- •½ tsp salt
- •½ cup unsalted butter (softened)
- •3 large eggs (room temperature)
- •15 oz whole milk ricotta cheese
- •1 tsp vanilla extract
- •1 cup sweetened shredded coconut
- •powdered sugar (optional, for dusting)
Instructions
- 1
Heat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.
- 2
Whisk the all-purpose flour, baking powder, and salt together in a medium bowl.
- 3
Beat the softened butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
- 4
Beat in the eggs one at a time. Mix in the ricotta cheese and vanilla extract until just combined, scraping down the sides of the bowl.
- 5
Reduce the mixer to low speed and gradually add the dry mixture. Mix only until incorporated.
- 6
Fold in the sweetened shredded coconut with a spatula.
- 7
Pour the batter into the prepared pan and spread it evenly. Bake for 45-55 minutes, until a wooden skewer in the center comes out clean or with a few moist crumbs attached.
- 8
Cool the cake in the pan on a wire rack for about 15 minutes. Invert it onto the rack and cool completely, then dust with powdered sugar if using.
FAQ
Nutrition (per serving)
Calories
350
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