Coconut Ricotta Cream Cake Recipe
Velvety, moist, and tropical, this Coconut Ricotta Cream Cake is a dream. Discover how to bake this easy, restaurant-quality dessert at home today.
Ingredients
- 1.5 cups all-purpose flour
- 1 cup ricotta cheese strained
- 1 cup granulated sugar
- 0.5 cup unsalted butter softened
- 3 large eggs
- 1 cup shredded coconut
- 1 tsp baking powder
- 1 tsp vanilla extract
- 0.5 tsp salt
Instructions
- Preheat your oven to 350°F and grease a round cake pan.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs one by one.
- Stir in the ricotta and vanilla extract until smooth.
- Fold in the flour, baking powder, salt, and shredded coconut.
- Pour batter into the pan and bake for 45 minutes.
- Cool completely before slicing and serving.
Notes
Always use full-fat ricotta for the richest, most velvety cake texture.