Coconut ricotta cake with coconut whipped cream

Coconut Ricotta Cake


This Coconut Ricotta Cake is incredibly moist and packed with flavor. Because I love coconut, I added it in as many ways as I could with shredded coconut, coconut cream, and unrefined coconut oil. The ricotta helps create a perfectly tender and hydrated cake texture. And the fluffy coconut whipped cream on top takes this cake to the next level.

Coconut ricotta cake with coconut whipped cream

Coconut Ricotta Cake Recipe

This Coconut Ricotta Cake is incredibly moist, packed with flavor and easy to make ahead of time! I love coconut, so I added it in as many ways as I could with shredded coconut, coconut cream, and unrefined coconut oil. The ricotta helps create a perfectly tender and moist cake texture. Our fluffy Coconut Whipped Cream Frosting was made to complement this cake and take it to the next level.
5 from 1 vote
Prep Time 25 minutes
Cook Time 10 minutes
Bake Time 40 minutes
Total Time 1 hour 15 minutes

Equipment

  • 10" round baking pan, springform recommended
  • Parchment paper
  • Electric Mixer: handheld or stand mixer recommended
  • large mixing bowl
  • Medium saucepan

Ingredients
  

Prep

  • 1 tablespoon unrefined coconut oil for baking and cooking pans
  • 1 tablespoon all-purpose flour to coat the baking pan
  • 2 cups sweetened shredded coconut
  • 1 cup milk

Coconut Ricotta Cake Batter

  • 15 ounces whole milk ricotta
  • 2/3 cup unrefined coconut oil (melted)
  • 1 1/4 cups sugar
  • 2 teaspoons pure vanilla extract
  • 3 eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Coconut Whipped Cream Recipe (here)

  • 1/4 cup sugar
  • 1 tablespoon pure vanilla extract
  • 1 cup cold heavy cream
  • 1 cup cold, full fat coconut cream
  • 1/2 cup sweetened shredded coconut to sprinkle on top

Instructions
 

Prepare:

  • Bring Ingredients to Room Temperature: Fill two containers with hot water from your tap. Submerge the whole milk ricotta in its original container (still sealed) in one container and the three eggs in the other. Leave them in the hot water for about 10-15 minutes.
  • Preheat & Prep: Preheat your oven to 350°F. Line a 10-inch baking pan with parchment paper and brush with coconut oil. For easy removal of the cake, I recommend coating the pan with a thin layer of all-purpose flour (about 1 tablespoon). This can be easily done by shaking the pan back and forth and side to side. I like to do so over the sink because some flour will fall out in the process.
  • Cook: In a medium saucepan, mix 2 cups sweetened shredded coconut, with 1 cup milk. Bring to a boil and then simmer until the liquid has evaporated and you have a paste. Set aside while you're working on the cake batter.

Coconut Ricotta Cake Batter

  • Mix Wet Ingredients: In a large bowl, combine 15 ounces whole milk ricotta, 1 1/4 cups sugar, 2/3 cup unrefined coconut oil (melted) and 2 teaspoons pure vanilla extract. Mix until fully combined. Add 3 room temperature eggs and mix well.
  • Combine Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly mixed.
  • Mix Together: Gradually add the dry ingredients to the bowl with the wet ingredients, whisking until just combined. Be careful not to overmix. Once you can no longer see specs of flour or big lumps in the batter, that’s when you know you’re done mixing. If your ricotta was a little cold, you may still see small ricotta pieces in the batter and that's totally ok! Fold in the sweetened shredded coconut you prepared earlier.
  • Bake: Transfer the cake batter into the prepared baking pan and bake in the preheated oven for about 40-48 minutes, or until a toothpick inserted into the center comes out with a few crumbs on it. Oven temperatures can vary, so it's good to check on the cake a bit before the 40-minute mark, too. When ready, the cake will have browned edges and a lightly golden-brown color on top.

Assemble and serve:

  • Cool, frost & serve: Once the cake has cooled to room temperature, generously spread the coconut whipped cream frosting over the top. Decorate with 1/2 cup shredded coconut. It's best to serve this cake at room temperature and the coconut whipped cream cold. Slice and enjoy!

Video

Notes

Tip: When making the Coconut Whipped Cream frosting make sure to use full fat coconut cream, the light version will not provide the volume you need. Make sure it is cold! This will help ensure that the frosting will stiffen as you whip it.
Our Coconut Whipped Cream Frosting was made to complement this Coconut Ricotta Cake. I highly recommend serving them together for the best flavor and texture combination.
This is a great cake to make ahead. Keep both the cake and the whipped cream in the refrigerator. Take the cake out in advance so it can get to room temperature before serving, but keep the whipped cream in the refrigerator. The whipped cream may need to be briefly rewhipped if it no longer holds a stiff peak. Frost just before serving and enjoy!

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5 Comments

  1. What is the coconut cream that is in the frosting?

    1. Hi Rita! It’s traditional coconut cream. You can find it in regular grocery stores, usually in a can.

      Hope this helps! I’d love to hear what you think when you make it.
      -Dee

  2. 5 stars
    I just made this and the texture of it is insanely amazing. Before it went in the oven it was extremely liquidy. I reread the recipe over and over thinking I had screwed up. At the bake time recommended it was still extremely liquidy. And I was sure it was going to be a mess. But I just kept baking it. I lightly covered the top w aluminum foil once it reached a good golden brown colour, so I could continue to bake it and not burn the top. In the end I probably baked it for about 60minutes. And it was still very jiggly. So I open the oven door, turned it off but left the cake into still get some heat and maybe firm up. Next time I make this- and oh yes there will be a next time- I will take it out still jiggly. Bc the teeth feel and texture is beyond. The flavour is also great. In the end I didn’t can do the whip topping bc it is so good just on its own. Thank you!! YUM!

  3. What if I use unsweetened shredded coconut?

    1. Hi Mariana! If you make it with unsweetened shredded coconut, the cake won’t be as sweet as intended. You may have to test adding sugar to the batter. I unfortunately have yet to test this cake with unsweetened coconut or I would have been happy to provide specific measurements.
      -Dee

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