Step-by-step instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a large bowl, use an electric mixer to beat the ricotta cheese, butter, and granulated sugar until the mixture is smooth and creamy.
- Crack in the eggs one by one, mixing well with each addition.
- Stir in the vanilla and coconut extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Carefully fold in the shredded coconut and coconut milk until fully integrated.
- Pour the batter into your prepared pan, smoothing the top with a spatula.
- Bake for 40-45 minutes, or until the edges are beautifully golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely, then dust with powdered sugar and garnish with fresh berries before serving.
Best ways to enjoy it
This Coconut Ricotta Cream Cake is delightful on its own, but you can elevate the presentation and flavor profile by adding a few garnishes. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent touch. For a colorful twist, add a mixture of fresh berries on top; their tartness beautifully complements the sweetness of the cake. You could also pair it with a tropical fruit salad for a complete summer dessert experience.
Keeping leftovers fresh
To ensure your Coconut Ricotta Cream Cake stays delicious for longer, store any leftovers in an airtight container in the refrigerator. It can last up to 3 days if properly sealed. If you’re looking to extend its shelf life, consider freezing the cake. Wrap it tightly in plastic wrap and then in aluminum foil, and it should stay fresh for about a month. When you’re ready to enjoy it again, let it thaw in the fridge overnight before serving.
Helpful cooking tips
Want to enhance your baking game? Here are a few extra tips for making the perfect Coconut Ricotta Cream Cake:
- Be sure your butter is softened, not melted, to ensure the mixture blends smoothly.
- Instead of mixing on high speed, use a medium setting. This helps incorporate air without overmixing, creating a lighter texture.
- For an added coconut punch, use toasted shredded coconut as a garnish. It adds a nice crunch and extra flavor.
Creative twists
Feeling adventurous? There are plenty of delicious variations you can try with this recipe.
- Add citrus: Incorporate zest from a lemon or lime to the batter for a refreshing zing.
- Chocolate lovers: Fold in miniature chocolate chips for a rich treat.
- Nutty crunch: Enhance the texture by adding chopped nuts, such as walnuts or macadamia nuts, to the batter.
Common questions
How long does it take to make this cake?
The preparation usually takes about 15-20 minutes, and the baking time is around 40-45 minutes, making the total time approximately 1 hour.
Can I substitute the ricotta cheese?
Yes, you can substitute ricotta with cottage cheese for a lighter version, but it may alter the final texture slightly. Always drain excess moisture from cottage cheese.
How can I prevent my cake from sticking to the pan?
Greasing your springform pan well and lining the bottom with parchment paper can help prevent sticking. Always let the cake cool completely before attempting to remove it.
Now you’re all set to bake and enjoy this lovely Coconut Ricotta Cream Cake! 🍰
