Coconut Ricotta Cheesecake (Gluten Free)
This coconut ricotta cake is creamy, luscious and comes together in one bowl in a matter of 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.
Thank you for swinging by Hungry Happens! If you create this dish or any other, we would greatly appreciate you taking the time to comment and rate the dish. Now LOVE YOUR LIFE!
Coconut Ricotta Cheesecake
This coconut ricotta cake is creamy, luscious and comes together in one bowl in a matter of minutes.
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 + toasted coconut on top of the cake to serve.
Notes
Store leftovers in your fridge!
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
Looking for more?
Hi can I use Swerve granulated sugar instead of regular sugar?
HI Peggy, yes that works here
hi Stella I have question for you if the cake is giggle in the middle is that normal? I had to mine in the fridge
amazing cake and easy to follow recipe.
another great bake.
thank you Stella!
i made this over the weekend. entering the gf world for my daughter’s boyfriend has been trying sometimes. this is a 4.5 for sure. I deducted because my daughter sort of turned her nose up. she can be a P.I.T.A. I only had about half the necessary homemade ricotta so I substituted a half pound of mascarpone. everything else was as specified. served it with fresh lemon curd and extra coconut. I’ll make again for me and the boyfriend.
Hi,
Can I freeze this cake?
Thank you
Susan
Can I use honey instead of sugar ?
Hi Diane, I have never tried this recipe with a liquid sweetener so I cannot say for sure it would work with honey
OK, well this cake is bomb! Question. I made a small little one just to try it out but the big one is all done and so beautiful. I’m wondering if I can bring it to a Bible study tomorrow. But I just keep it in the fridge until then? I can’t believe how good the little one was. I wanna just eat the big one right now by myself. LOL
hi. would potato starch be an acceptable substitute for the tapioca starch?
Hi Leah, yes it would!
This cake is totally amazing, thank you Stella!
Its my pleasure Karen! Thanks for trying it out!
I’m excited to make this. If you make it ahead of time, do store it in the refrigerator or on the counter?
mine didn’t rise at all or very little, not sure why. its easy to make but I didn’t get positive feedback from my folks unfortunately.
Hi Irina, I’m sorry the recipe didnt work out for you!
This particular cake isnt supposed to rise that much -its a spin on cheesecake.
I love this desert !!! Love it!!!
I have made it numerous times and every time is a hit!!
This is a deliciously simple cake that is super easy to prepare.
I would like to make it, but I ran out of vanilla extract. Can I add rum?
Thank you
This is a simple and delicious recipe. My husband and I loved it. Definitely a keeper. I am making it again today. 🙂
I am a cook and will try complicated as well as simple recipes. I will say that this cake is delicious, quick and easy and being so did not comprise the taste nor texture of this enjoyable dessert. It is worthy serving to company and if you love coconut, this cake is amazing. This recipe will be filed in my keeper section. Thank you for all your great dishes!!!