This Coconut Ricotta Cream Cake is a beautiful balance of creamy texture and tropical flavor. It features a moist sponge base, a velvety ricotta-coconut filling, and a delicate coating of shredded coconut.
Ingredients
For the Sponge Base:
3 large eggs, room temperature
150g granulated sugar
150g all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
A pinch of salt
For the Coconut Ricotta Cream:
500g whole milk ricotta cheese, drained
250ml heavy whipping cream, chilled
100g powdered sugar (adjust to taste)
50g unsweetened shredded coconut
1 tsp coconut extract (optional, for extra depth)
For the Topping & Garnish:
50g shredded coconut (lightly toasted if preferred)
Raffaello-style truffles or fresh coconut shavings
Instructions
- Prepare the Sponge
Preheat your oven to 180°C and grease a round springform pan. Beat the eggs and granulated sugar together for about 5–7 minutes until the mixture is pale, thick, and tripled in volume. Gently fold in the vanilla extract. - Sift and Fold
Sift the flour, baking powder, and salt over the egg mixture. Using a spatula, fold the dry ingredients in very gently to keep the air in the batter. Pour the batter into the pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let it cool completely on a wire rack. - Whip the Filling
In a large bowl, whisk the drained ricotta with the powdered sugar and coconut extract until smooth. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream and the 50g of shredded coconut into the ricotta mixture until well combined. - Assemble the Cake
Once the sponge is completely cool, slice it horizontally into two even layers. Place the bottom layer back into the clean springform pan or on a serving plate. Spread about half of the ricotta cream over the base. Place the second sponge layer on top. - Frost and Chill
Cover the top and the sides of the cake with the remaining ricotta cream. Smooth it out with a spatula for a clean finish. - The Finishing Touch
Generously coat the entire cake with shredded coconut, pressing it gently into the sides. Garnish the top with coconut truffles or fresh shavings. Refrigerate the cake for at least 4 hours (ideally overnight) to allow the flavors to meld and the cream to set perfectly.
