Sweet, moist and with a refreshing citrus flavor, this Orange Ricotta Coconut Cake is the perfect dessert choice for any occasion.
I don’t usually buy a lot of ricotta cheese. When I do, I buy the small container usually because I have planned to make lasagna or baked Ziti. These are the only two recipes I had ever added ricotta to. Until, I made this cake that is.
Last week, my local grocery store had the big container of ricotta cheese on sale. I went to buy the small container and realized that the big one was actually cheaper because of the sale, so I bought it not really knowing what I would do with it. If I didn’t think of something fast, this big tub of ricotta cheese would be going to waste and I just couldn’t have that happened.
Valentine’s Day is right around the corner, so why couldn’t I just start baking early. I was sure I could make a cake with cheese. It’s not something I’m used to doing, but why not?
In fact, ricotta makes for a more moist cake and it’s delicious. The combination of orange and coconut give a wonderful tropical taste and feel. After making this cake, it did not last very long. That is always a good sign since I live in a house full of picky eaters.
Orange Ricotta Coconut Cake
- 2 cups all-purpose flour
- ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoons salt
- ½ cup unsalted butter
- 1 cup sugar
- 1 teaspoon orange zest
- 1 cup ricotta cheese
- 1 egg
- 1 tablespoon juice of an orange
- 1 teaspoon vanilla
- ¾ cup coconut flakes
For the Glaze
- 1 cup powder sugar
- 2 tablespoons orange juice
- ½ teaspoon orange zest
- 2 tablespoons coconut flakes for topping (optional)
- Preheat oven to 350 degrees. Grease a bundt cake pan and set aside.
- In a bowl, combine flour, baking soda, baking powder and salt. Set to the side.
- Using a stand mixer, beat the butter, sugar and orange zest until light and fluffy, about 2-3 minutes. Add in ricotta cheese and mix until well combined. Beat in the egg, orange juice and vanilla. Slowly add the dry ingredients and mix until blended.
- Pour the mixture and spread evenly on the cake pan. Bake for about 40-45 minutes or until the top is slightly golden brown. Let cool for 10 minutes before transferring to a wire rack.
- While the cake is baking make the glaze. In a medium bowl, whisk together powder sugar, orange zest and orange juice.
- Drizzle glaze over the cake and sprinkle with coconut flakes. Let sit until the glaze hardens. Cake can be reserved in a covered container for up to 2 to 3 days.