Soft and delicate, light and delicious this coconut and ricotta cake is super easy to make and ready in no more than one hour from start to finish
This light and fluffy, ricotta and coconut cake is full of flavor, gluten-free and butter-free. And it’s quite easy and quick to make. Ready in one hour or less!
All you need for this recipe are a handful of easy-to-find ingredients, which you may already have in your kitchen. One whisk and a bowl, for less mess and easy cleanup!
You can serve this ricotta and coconut cake all by itself, with a simple sprinkle of powdered sugar or shredded coconut. Or you can serve a slice with a drizzle of melted chocolate, a dollop of whipped cream OR some fresh berries.
Here are a few things to keep in mind when making this recipe.
Whole milk ricotta is ideal for this recipe. But if you have to, you could substitute with part skim ricotta. Your cake will turn out as delicious.
Remember to drain the ricotta before mixing with the other ingredients.
Then beat the ricotta well with the sugar so your cake will turn up fluffy and not too dense. You can use a simple whisk like I did or a hand mixer.
Mix the rest of the ingredients in the bowl. Pour on the baking pan (mine is a 9 inch springform pan, but you can use a smaller pan for a taller cake)
Remember to line with parchemtbn paper (the bottom) and grease the sides.
If you don’t have a springform pan, you can use any tall round or square pan (9 inches or less) or a loaf pan works well too.
Bake for 40 to 45 minutes. Remove from the oven and let rest for 15 minutes before removing from the pan.
Sprinkle with powdered sugar or more shredded coconut. If you like, you can serve with chocolate sauce, or whipped cream, or fresh berries!
Store at room temperature for a day, or in the refrigerator for 3 to 4 days … if it lasts that long. That’s a big IF!
Other Italian dessert recipes you might like:
PRINTABLE RECIPE CARD: Easy to Make Italian Coconut-Ricotta Cake