Coconut Ricotta Cream Cake Recipe | Italian Dessert Idea with Coconut Flavor
"Coconut ricotta cream cake is light, fluffy, and full of tropical flavor. A simple yet elegant Italian-inspired dessert recipe that’s perfect for holidays, birthdays, or family gatherings."
Equipment
- Mixing bowls
- Electric mixer or whisk
- Springform pan or loaf pan
- Cooling rack
- Spatula for frosting
Ingredients
Cake Base
- 1 ½ cups ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ cup shredded coconut
- ¼ cup coconut milk
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- Pinch of salt
Cream Frosting
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- ¼ cup toasted coconut flakes (for garnish)
Instructions
- Prepare Ricotta Mixture: Beat ricotta, sugar, and eggs until smooth.
- Add Coconut Elements: Mix in shredded coconut, coconut milk, and coconut oil.
- Incorporate Dry Ingredients: Fold in flour, baking powder, vanilla, and salt gently.
- Bake: Pour batter into a greased springform pan. Bake at 350°F (175°C) for 45–50 minutes, until a toothpick comes out clean.
- Cool: Place cake on a cooling rack until fully cooled.
- Make Frosting: Whip cream, powdered sugar, and vanilla until soft peaks form.
- Frost & Garnish: Spread frosting over cooled cake and sprinkle with toasted coconut flakes.
- Serve: Slice and enjoy chilled or at room temperature.
Notes
- Variations: Add chocolate swirls, lemon zest, or almond extract for unique twists.
- Vegan Option: Use plant-based ricotta, coconut cream frosting, and flaxseed “eggs.”
- Storage: Refrigerate up to 3 days; freeze unfrosted cake for 2 months.
- Serving: Best enjoyed slightly chilled with coffee, tea, or dessert wine.
- Common Mistakes: Don’t overmix (avoids dense texture), balance coconut with ricotta, and chill cream before frosting.