Prepare to transform your ordinary dessert routine with a cake that's about to become your new obsession! This Coconut Lime Ricotta Cake is not just a dessert; it's a vacation on a plate. Imagine a perfectly moist, creamy cake that transports you to a sunny tropical paradise with every single bite. With its delicate balance of tangy lime, rich coconut, and smooth ricotta, this recipe is so irresistible that you'll want to make it again and again. Whether you're a baking novice or a seasoned pro, this cake promises to be your next show-stopping dessert that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup ricotta cheese
- 1/2 cup coconut milk
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup shredded coconut
- Zest of 1 lime
- Juice of 1 lime
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper, ensuring the sides are also lightly greased to prevent sticking.
- In a large mixing bowl, combine ricotta cheese, coconut milk, sugar, eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and well incorporated, with no lumps remaining.
- In a separate bowl, sift together the all-purpose flour and baking powder. This helps ensure a lighter, more even cake texture.
- Gradually fold the dry ingredients into the wet mixture, using a spatula. Be careful not to overmix; stir just until the flour is completely combined.
- Add the lime zest, lime juice, and shredded coconut to the batter. Gently fold these ingredients in, distributing them evenly throughout the mixture.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with additional toasted coconut flakes before serving. Best enjoyed at room temperature.
Tips
- Room Temperature Ingredients: Ensure eggs, ricotta, and coconut milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, fold gently to maintain the cake's light and fluffy consistency.
- Zest Matters: Use fresh lime zest for the most vibrant citrus flavor. Avoid the white pith, which can add bitterness.
- Pan Preparation: Properly greasing and lining your pan with parchment paper ensures easy cake removal and prevents sticking.
- Toasting Coconut: For extra flavor, lightly toast the shredded coconut before adding to the batter or as a garnish.
- Cooling is Crucial: Allow the cake to cool completely before serving to let flavors develop and texture set.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 8g
Fat: 14g
Saturated Fat: 9g
Cholesterol: 75mg
