Soft and delicate, light and delicious this coconut and ricotta gluten-free 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 with few simple ingredients!
All you need for this recipe are a handful of easy-to-find, basic 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. Perfect for the summer months!
Here are a few things to keep in mind when making this recipe for best results.
Whole milk, full-fat, creamy ricotta cheese is ideal for this recipe. Your cake will turn out delicious, with a fluffy texture. But if you have to, you could substitute with part skim ricotta.
For those of you who asked me, I have not tested this recipe with cream cheese or sour cream.
Remember to drain the ricotta before mixing with the other ingredients.
Then, in a large mixing bowl, beat the ricotta (with an electric mixer at high speed or whish well by hand) well with the caster sugar so your cake will turn fluffy and not too dense.
If you like to add a lemony twist to the recipe just add a little orange zest, lemon zest and/or lemon juice to the batter. So delicious too!
Mix the rest of the ingredients in the large bowl. Pour batter 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 parchment paper (the bottom) and grease the sides for best results.
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.
VIDEO RECIPE:
Bake for 40 to 45 minutes. Remove from the oven and let rest for 15 minutes before removing from the cake pan.
Sprinkle the top of the cake 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 in an airtight container or sealed in plastic wrap, or in the refrigerator for 3 to 4 days ... if it lasts that long. That's a big IF!
Happy baking!
Other gluten-free dessert recipes you might like:
Other traditional recipes for Italian cakes or Italian desserts that you might like:
PRINTABLE RECIPE CARD: Easy-to-Make Italian Coconut-Ricotta Cake
Easy-to-Make Italian Coconut-Ricotta Cake
Ingredients
- 16 oz (475 gr) whole milk ricotta, drained
- 1/2 cup (100 gr) sugar
- 3 large eggs
- 1/2 tablespoon vanilla extract
- 1/3 cup (50gr) corn starch
- 1 teaspoon baking powder
- 1 cup (80 gr) unsweetened shredded coconut, packed
- powdered sugar or more shredded coconut, to sprinkle on top
Instructions
- Preheat the oven to 350F (180C). Line an 8 or 9 inch (springform) pan with parchment paper at the bottom, and grease the sides.
- In a bowl add the ricotta (well drained) and the sugar. Whisk well (or beat with a hand mixer) until light and foamy. Add the eggs one at a time while mixing.
- Add the vanilla extract, corn starch and baking powder. Mix some more. Fold in the shredded coconut. And pour the batter in the prepared pan.
- Bake in the middle of the oven at 350F for about 40 to 45 minutes.
- Let the cake cool for at least 15 minutes before removing from the pan. Sprinkle with powdered sugar or more shredded coconut.
What can I substitute for corn starch? My local supermarkets don't stock it.
ReplyDeleteTapioca or potato starch may work well.
ReplyDeleteI used almond flour.
ReplyDeleteDelish.