Coconut Ricotta Cream Cake
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)
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, combine the all-purpose flour, baking powder, salt, and shredded coconut.
Gradually add the dry ingredients to the wet ingredients, alternating with the ricotta cheese and coconut cream. Start and end with the dry ingredients, mixing gently until combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely in the pan before transferring it to a wire rack.
While the cake is cooling, make the coconut ricotta cream by whipping together the ricotta cheese, coconut cream, powdered sugar, and vanilla extract until smooth and fluffy.
Once the cake has cooled, frost the top with the coconut ricotta cream and garnish with fresh fruit.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 290 kcal | Servings: 8-10 servings