Get ready to fall in love with this incredibly moist and tender Coconut Ricotta Cake. This recipe combines the creamy, delicate texture of ricotta cheese with the sweet, tropical flavor of coconut for a truly unforgettable dessert. It’s simple to make, yet elegant enough for any occasion. Forget dry, crumbly cakes; this one is all about rich flavor and a melt-in-your-mouth texture that will have everyone asking for the recipe.
Whether you’re an experienced baker or just starting, this Coconut Ricotta Cake is foolproof. The ricotta cheese not only adds a wonderful creaminess but also ensures the cake stays incredibly moist for days. It’s the perfect sweet treat to enjoy with a cup of coffee or as the grand finale to a special meal.
Why This Coconut Ricotta Cake Is a Must-Try
This isn’t just another cake recipe; it’s a game-changer for dessert lovers. The magic lies in its unique combination of ingredients that create a texture and flavor profile that stands out from the crowd.
- Unbelievably Moist: The full-fat ricotta cheese is the secret ingredient that yields a tender, rich crumb that never dries out.
- Rich Coconut Flavor: We use both coconut extract and shredded coconut to ensure a deep, authentic coconut taste in every single bite.
- Simple & Elegant: With straightforward instructions and common ingredients, this recipe produces a stunningly beautiful cake that looks like it came from a fine Italian bakery.
- Perfectly Balanced: The cake is sweet but not overly so, allowing the creamy tang of the ricotta and the tropical notes of coconut to shine through. It’s a sophisticated flavor you’ll adore.
Key Ingredients for the Perfect Cake
The beauty of this Coconut Ricotta Cake lies in its simplicity. Here’s what you’ll need to create this masterpiece.
For the Cake:
- All-Purpose Flour: Provides the structure for our cake. Make sure to spoon and level it correctly for the best results.
- Baking Powder & Baking Soda: These leavening agents give the cake its beautiful lift and tender texture.
- Salt: A crucial ingredient that balances the sweetness and enhances all the other flavors.
- Unsalted Butter: Use softened, room temperature butter for a smooth, creamy batter.
- Granulated Sugar: Provides the perfect amount of sweetness to complement the ricotta and coconut.
- Eggs: Room temperature eggs are essential for a light and airy cake structure.
- Full-Fat Ricotta Cheese: The star of the show! Do not use low-fat or skim ricotta, as the fat content is key to the cake’s signature moisture and creamy texture.
- Vanilla & Coconut Extract: A duo that creates a warm, aromatic, and deeply tropical flavor base.
- Sweetened Shredded Coconut: Adds texture and intensifies the coconut flavor.
For the Glaze (Optional):
- Powdered Sugar: For a simple, sweet glaze.
- Milk or Coconut Milk: To thin the glaze to the perfect drizzling consistency.
- Toasted Coconut: For a beautiful and flavorful garnish.
Step-by-Step Instructions
Making this incredible Coconut Ricotta Cake is easier than you think. Follow these simple steps for a perfect result every time.
- Prep Your Pan and Oven: First, preheat your oven to 350°F (175°C). Generously grease and flour a 9-inch springform pan or round cake pan. This is a moist cake, so preparing the pan well is crucial.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside.
- Cream Butter and Sugar: In a large bowl, using a stand mixer or electric hand mixer, beat the softened butter and granulated sugar on medium-high speed until the mixture is light, fluffy, and pale in color. This usually takes about 3-4 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Next, mix in the ricotta cheese, vanilla extract, and coconut extract until just combined.
- Combine Wet and Dry: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined, being careful not to overmix. A few streaks of flour are okay. Gently fold in the sweetened shredded coconut with a spatula.
- Bake to Perfection: Pour the batter into your prepared pan and spread it into an even layer. Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Cool and Glaze: Let the cake cool in the pan on a wire rack for about 15 minutes before releasing the sides of the springform pan. Allow it to cool completely before glazing. If using, whisk together the powdered sugar and milk for the glaze and drizzle over the cooled cake. Garnish with toasted coconut. For a different kind of sweet treat, you might also enjoy these brownie bottom mini cheesecakes.
Pro Tips for a Flawlessly Moist Coconut Ricotta Cake
Want to ensure your cake is absolutely perfect? Here are a few expert tips gathered from years of baking experience.
- Use Room Temperature Ingredients: This is non-negotiable for a smooth, emulsified batter. Set your butter, eggs, and ricotta on the counter for at least an hour before you begin.
- Don’t Skimp on the Ricotta: Full-fat ricotta is essential. The fat content is what makes this cake so incredibly moist and rich.
- Avoid Overmixing: Once you add the flour, mix only until it’s just incorporated. Overmixing develops gluten, which can lead to a tough, dense cake instead of the light, tender crumb we’re aiming for. This tip is also key for a great pie crust recipe.
- Toast Your Coconut Garnish: To really elevate the flavor, spread some shredded coconut on a baking sheet and toast it at 325°F (160°C) for 5-7 minutes until lightly golden. It adds a wonderful nutty aroma and crunchy texture.
Delicious Variations to Try
While this Coconut Ricotta Cake is stunning on its own, it’s also a wonderful canvas for other flavors. If you feel like experimenting, here are a few ideas:
- Lemon Coconut Ricotta Cake: Add the zest of one large lemon to the batter along with the extracts for a bright, citrusy kick that pairs beautifully with coconut. A similar flavor profile can be found in our Italian lemon custard cake.
- Chocolate Chip Coconut Ricotta Cake: Fold in 1 cup of semi-sweet chocolate chips or chunks into the batter before baking for a decadent twist.
- Almond Coconut Ricotta Cake: Swap the coconut extract for almond extract and garnish with sliced, toasted almonds for a nutty and sophisticated flavor.
How to Store Your Cake
This cake stores wonderfully, making it a great make-ahead dessert. Store it in an airtight container at room temperature for up to 3 days. If you need to store it longer, it will keep in the refrigerator for up to a week. The cake is delicious served chilled or at room temperature.
Frequently Asked Questions
Yes, this cake freezes very well. For best results, allow the cake to cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. You can freeze it for up to 3 months. Thaw it overnight in the refrigerator before serving.
While this specific recipe was developed with all-purpose flour, you could experiment with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. Be aware that the texture may be slightly different.
Absolutely! This cake is perfect for making ahead. It stores beautifully in an airtight container at room temperature for up to 3 days, and its flavor and texture actually improve on the second day. You can also refrigerate it for up to a week.
The most reliable way to check for doneness is to insert a wooden skewer or toothpick into the center of the cake. If it comes out clean, with no wet batter attached, the cake is ready. The top should also be golden brown and spring back lightly when touched.
For the best results, you must use full-fat, whole milk ricotta cheese. The high fat content is crucial for creating the cake’s signature rich, creamy, and moist texture. Avoid using part-skim or low-fat ricotta, as it can result in a drier, less flavorful cake.
The Ultimate Coconut Ricotta Cake Recipe
Coconut Ricotta Cake: A Moist & Creamy Italian Dream
Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C). Generously grease and flour a 9-inch springform pan or round cake pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using a stand mixer or electric hand mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Mix in the ricotta cheese, vanilla extract, and coconut extract until just combined.
- On low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Gently fold in the sweetened shredded coconut.
- Pour the batter into the prepared pan and spread evenly. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Once cooled, whisk together powdered sugar and milk for the glaze. Drizzle over the cake and garnish with toasted coconut, if desired.
Notes
Full-Fat Ricotta is Key: Do not substitute with low-fat ricotta; the fat content is essential for the cake's signature moist texture.
Don't Overmix: Mix the flour in until just combined to ensure a tender, light crumb.
Share Your Creation!
We are so excited for you to try this amazing Coconut Ricotta Cake recipe! It’s a true showstopper that is sure to delight your family and friends. If you make it, please leave a comment below and let us know how it turned out. Don’t forget to save this recipe to your favorite dessert board on Pinterest!
