This Creamy Coconut Cake offers a luscious, gluten-free indulgence that is perfect for those with dietary restrictions or anyone seeking a lighter, healthier dessert option. Made predominantly from ricotta, which provides a wonderfully creamy texture, this cake also features the delightful tropical taste of coconut, enhanced by a hint of vanilla. Its simplicity is elevated by the natural sweetness provided by either sugar or xylitol, making it a versatile cake for various palates.
Why You'll Love This
This cake is a dream come true for coconut lovers and those who appreciate a moist, creamy texture in their desserts. The ricotta cheese adds a richness that pairs beautifully with the lightness of the coconut, creating a melt-in-your-mouth experience with each bite. Its gluten-free nature ensures that it can be enjoyed by those who often have to pass on desserts due to dietary constraints, making it a thoughtful option for gatherings.
Perfect Occasion
This Creamy Coconut Cake is ideal for a wide range of events—from elegant tea parties and bridal showers to relaxed family gatherings and holiday celebrations. It's particularly well-suited for summer events given its tropical flair but is equally at home during the winter holidays when a light yet rich dessert is desired. It's also a perfect choice for birthday parties or as a special treat at gluten-free and lactose-free themed events.
Decoration Tips
To elevate this cake’s appearance, sprinkle the top generously with additional shredded coconut after baking, perhaps even toasting it slightly for extra flavor and texture. For a festive touch, edible flowers or a drizzle of simple glaze can add visual interest. For a more decadent finish, consider topping it with a light whipped cream or a dairy-free alternative, and garnish with slices of fresh tropical fruits like pineapple or mango.
Ingredients:
- 475 grams of ricotta
- 1/2 cup of sugar or xylitol
- 3 eggs
- Vanilla extract to taste
- 1/3 cup (50 grams) of cornstarch
- 1 teaspoon of baking powder
- 1 cup (80 grams) of dried shredded coconut
Instructions:
- Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit) and grease your baking pan.
- In a large bowl, combine the ricotta and sugar or xylitol. Beat thoroughly with a mixer until the mixture is light and frothy.
- Add the eggs one at a time, continuing to mix well after each addition.
- Stir in the vanilla extract, cornstarch, and baking powder, mixing until just combined.
- Fold in the shredded coconut.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for about 40 minutes, or until the cake is set and lightly golden.
- Let the cake cool in the pan for at least 15 minutes before attempting to remove it.
- Once cooled, finish by sprinkling more shredded coconut over the top.
Enjoy this exceptionally creamy and delightful Coconut Cake, a gluten-free treat that brings joy and sophistication to any table!