The coconut and ricotta cake without flour is a simple delight, fragrant and irresistibly soft in texture. The coconut gives an exotic touch, while the ricotta adds creaminess and delicacy. A perfect dessert for those who wish to enjoy something genuine and gluten-free, ideal for any time of the day: from breakfast to snack, and even dessert. It’s very easy to prepare and takes just a few minutes. If you’re looking for more flourless recipes, try the almond cake without flour, the lemon ricotta cake without flour, the ricotta cake without flour, or the chocolate and hazelnut cake without flour.
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OTHER DESSERTS WITH RICOTTA
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of the coconut and ricotta cake without flour
- 3 eggs
- 120 g sugar
- 150 g grated coconut
- to taste grated lemon zest
- 300 g fresh cow ricotta
- 1 pinch salt
Tools
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- Electric Mixer
- Hand Whisk
- Cake Pan 7 inches
Steps for the preparation of the coconut and ricotta cake without flour
In a bowl, break 3 eggs. Start working with the electric mixer, gradually adding the sugar. Continue until they become light and frothy.
Add the fresh ricotta and continue working with the electric mixer until you get a cream.
Add the grated lemon zest, salt, and coconut. Mix with a hand whisk until you have a homogeneous mixture.
Wet and squeeze out a sheet of baking paper. Line the cake pan. Pour the mixture and bake at 356°F (convection) for about 30 minutes. Let it cool and serve with powdered sugar, more grated coconut, or melted dark chocolate.
Storage
You can store the cake under a glass dome for two days or in the fridge for 3-4 days.
