Coconut Ricotta Cake (Gluten Free)
A creamy and luscious, one bowl, simple cake that comes together in minutes.
I always impress my guests with this gluten free cake. If you’re a coconut lover – you will fall in love with this easy to make cake. Its super creamy and delicious. If you love ricotta cheese, you will love my Tangerine Ricotta Cake and Lemon Ricotta Cake.
This recipe only requires a few simple ingredients to make. If you dont have tapioca starch, you can use corn starch or arrowroot powder. If you don’t have rum extract, you can use vanilla extract.
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Coconut Ricotta Cake
Ingredients
- 16 oz ricotta cheese, drained
- 1/2 cup sugar of choice
- 3 eggs
- 1 tsp rum extract (or vanilla extract)
- 1/3 cup tapioca starch (or cornstarch)
- 1 tsp baking powder
- pinch of salt
- 1 cup unsweetened shredded coconut
Instructions
- Preheat your oven to 350℉. Line an 8 inch round pan with parchment or grease your pan with butter or oil.
- In a large bowl, using an electric hand mixer, beat your drained ricotta and sugar until fluffy (1-2 minutes). Next beat or whisk in the eggs, ONE AT A TIME. Once that's done, add in the tapioca starch, baking powder, rum or vanilla extract, salt and mix in. Lastly fold in the shredded coconut. Transfer batter to your pan. Tap on the counter 5 time to eliminate any air bubbles and bake for 40-45 minutes (or until slightly golden around the edges). Allow to cool in the pan for 15 minutes then transfer to a wire rack to cool completely.
- Garnish with some more shredded coconut on top of the cake to serve.
Nutrition
Calories: 264kcal | Carbohydrates: 22g | Protein: 9g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 128mg | Potassium: 147mg | Fiber: 2g | Sugar: 14g | Vitamin A: 341IU | Vitamin C: 0.2mg | Calcium: 159mg | Iron: 1mg
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So I just baked it exactly according to the recipe. It looks ok but it’s only an inch high… maybe 1.25”… is that to be expected? Thanks!
I’m about to make it. Wondering if I need to use a springform cake pan; not sure how it will come out in one piece otherwise?
Hi Ken, You can use a springform pan if you have it. I did not. I simply used parchment paper that hung over the sides. Once done, I lifted it up onto the wire rack.
is it possible to make it with mascarpone cheese instead?
I’m a coconut lover and I loved this cake, it looks delicious, delicate and so easy to make. I’m going to do it. Thank you very much.
Hi Beatriz, I’m so glad you enjoyed this cake! Its one of my faves too!
This is one of the best desserts I have ever had. Delicious, and gluten free! I made a cherry compote to top and was “over the top”. Thanks for sharing this recipe.
Hi Bruce, sounds incredible with the cherry compote topping! WOW!
Can you substitute cottage cheese for the ricotta
Hi Kim , yes as long as you puree it
yummy yum 😋
Will low fat ricotta work in this recipe?
Hi Stella. this cake looks delicious.
can the cake be made with egg substitute like chicken or flax egg?
came out great! I reduced sugar to 1/3 cup and it came out light and delicious! next time, I’ll add whipped coconut cream on top! thank you
Hi Marianna, i’m so glad you liked the recipe and that’s a great idea to use whipped coconut cream on top!
Another YUM from me…totally delicious and so easy to make. just loved it.. thank you
This looks delicious! Did you use whole milk or low-fat ricotta? thank you.
Hi Debbie, I always use full fat ricotta and whole milk in my kitchen!
This is fantastic my God your recipes are all delicious I’ve been cooking mostly everything using your recipes.
Hi Rosie, I agree – it is fantastic! LOL Im so glad you liked it!
Hi, can sweetened shredded coconut be used (and all or some of the sugar omitted)? Thanks! I look forward to your advice.
HI Denise, I’m not so sure that would work here!
Wow! I didn’t make it yet, but I can give a ⭐️⭐️⭐️⭐️⭐️ just watching the video! I would make it right away if I had the ricotta. Did you try it with cottage cheese instead? I’m just curious.
Hi Sonia, I havent tried it but ive tried it with other recipes and yes, you can sub in cottage cheese. Just make sure you drain the cottage cheese really well!
When you say shredded coconut is it desiccated coconut? If so do u use it dry or do you hv to moisten it before using ? Thank you
Hi Shamistha, if you toggle over the coconut ingredient in the recipe box, and click on it, it will take you to the exact one i used in this recipe. Its not desiccated. The package just says: Unsweetened Shredded Coconut
Dessicated coconut should be fine; it’s unsweetened coconut, shredded a little more finely than “shredded.”
Wish you had 10 stars to rate this. This is so delicious! So easy to make and doesn’t create a disaster in the kitchen since it uses so few things to wash! People will think I am a genius when they get a taste of this (if there is any left by the time they arrive). It’s got a great texture, not quite a cheesecake, not quite a custard pie. I love that it is crust free.
Hi Sooze!
thank you so much for the amazing feedback! I know what you mean – this is a gem of a cake recipe!
I’m glad you liked it! Cheers!