We have a deep-seated love for coconut and ricotta in this house, so it was a matter of time before we made this cake. This cake is essentially a pound cake, with ricotta added as a creamy element. I prefer to use a bundt pan instead of a loaf pan for presentation. I never used a bundt pan growing up (shout out to My Big Fat Greek Wedding), but now I am mildly obsessed when I see how pretty cakes can be.
I often use the coconut-almond vanilla glaze when making this for other people. However, when I want to make this less sweet for home, I skip the glaze and simply dust with powdered sugar. The result is a very creamy edible cake that has become a family favorite.
Total Time: one and 1/2 hours
Ease of Recipe: medium
You will need:
For the cake:
- 12 tablespoons (1½ sticks) unsalted butter, at room temperature
- 1½ cups granulated sugar
- 3 extra-large eggs, at room temperature
- 1½ teaspoons pure vanilla extract
- 1¼ cups ricotta, at room temperature
- 2½ cups cake flour OR 2 1/4 cup all purpose flour and 1/4 cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 Tbs coconut extract
- 1 cup roasted coconut, divided
- 1/2 cup roasted slivered almonds
For the glaze:
- ½ cup confectioners’ sugar
- 2 tablespoons milk or 1/2 and 1/2
Preheat the oven to 200 degrees. Roast coconut and slivered almonds for 5 minutes until light golden brown. Check frequently to ensure they do not burn. Pull from oven and cool.
Raise oven temperature to 350 degrees. Grease and flour a bundt pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs one at a time, then add the vanilla, coconut extract and ricotta. In a separate bowl, sift together the flour, baking powder, baking soda, salt, and 1/2 cup of roasted coconut. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is well mixed.
Spoon the batter into the pan and spread it out with a knife. Bake for 45 to 55 minutes, until a cake tester comes out clean.
Allow to cool on a wire rack for 30 minutes. Carefully transfer the cake. Whisk the confectioners’ sugar and cream together, adding a few drops of water, if necessary, to make the glaze thick but runny. Drizzle the glaze over the cake with a small spoon. Top with the remaining coconut and slivered almonds. Serve at room temperature.
Notes: If you don’t have cake flour, you can substitute 2¼ cups all-purpose flour plus ¼ cup cornstarch.