Ricotta coconut cake

    50 min

    A wonderful recipe for a dense, moist cake made with ricotta cheese, lemon and desiccated coconut. Serve with whipped cream and some fruit compote.

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    Serves: 4 

    • 2 eggs
    • 100g caster sugar
    • 500g ricotta cheese
    • 2 tablespoons lemon juice
    • 1 lemon, zested
    • 1 teaspoon vanilla extract
    • 150g desiccated coconut
    • 60g plain flour
    • a pinch salt

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 200 C / Gas 6. Grease a 20cm cake tin.
    2. Beat eggs and caster sugar together in a bowl until light and frothy. Add ricotta, lemon juice, lemon zest and vanilla extract.
    3. Stir in desiccated coconut, flour and a pinch of salt; mix until well combined.
    4. Spoon into prepared tin and bake in preheated oven for 40 minutes.

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