Coconut Cake with Whipped Ricotta Frosting
Serves 8-10
Ingredients
Cake
- Butter for greasing the pan
- ½ cup melted coconut oil cooled to room temperature
- ½ cup full-fat canned coconut milk room temperature*
- 2 eggs room temperature
- 2 egg yolks room temperature
- 2 tsp vanilla bean paste or extract
- 1 cup granulated sugar
- 1 cup cake flour plus more for dusting the pan
- ½ cup almond flour lightly packed
- 2 tsp baking powder
- 1 ½ tsp kosher salt
Frosting
- 1 oz unsalted butter softened
- 2 oz cream cheese softened
- 4 oz whole milk ricotta cheese
- ½ cup powdered sugar
- 1 tsp vanilla bean paste or extract
- ½ tsp kosher salt
- Toasted coconut flakes for topping
Instructions
- Preheat the oven to 350 F. Line an 8-inch or 9-inch round cake pan with parchment paper. Butter the pan all over and dust with flour. Set aside.
- Add coconut oil, coconut milk, whole eggs, egg yolks, and vanilla to a medium bowl. Whisk to combine. Set aside.
- Sift sugar, cake flour, almond flour, baking powder, and salt over the bowl with the wet ingredients.
- Gently mix until just combined. Don’t over-mix!
- Pour batter into the prepared cake pan.
- Bake for 30-45 minutes until a toothpick inserted into the center of the cake comes out with just a few moist crumbs.**
- Let the cake cool in the pan for 10 minutes.
- Carefully run a butter knife or offset spatula around the edge of the cake to release it from the pan and invert it onto a wire rack to continue to cool completely.
- Meanwhile, make the frosting. Add the butter, cream cheese, and ricotta to a medium bowl and whip with an electric mixer until combined and fluffy, about 1 minute.
- Add in the powdered sugar, vanilla, and salt and beat until fluffy, about 1 minute.
- Add frosting on top of the cooled cake and spread out evenly. Top with toasted coconut flakes all over.
Video
Notes
*Be sure to mix up the coconut milk before measuring if the fat has separated in the can!
**If using a 9-inch round cake pan, it will take less time to bake. Start checking the cake around the 25 minute mark.
Tried this recipe?Let us know how it was!
Just baked this with my kiddo. Excellent recipe as always! Thanks
Please could you include metric measurements?
Thanks for the recipe Hailee! Do you think it would come out right if I didn’t use the almond flour, or maybe subbed a fine cornmeal?
So delicious, Hailee! I 1.5x the batter and baked it in a bundt pan, then made a vanilla glaze with coconut milk to drizzle over the top. Served it for Easter dinner last night – it was a hit! So moist, so tender. Excited to snack on the leftovers this week.