Apricot Coconut Ricotta Cake
A deliciously unique twist on traditional cake, this Apricot Coconut Ricotta Cake combines creamy ricotta, tropical coconut, and tart apricots for a refreshing dessert.
Ingredients
Cake Ingredients
- 150 g white sugar (granulated)
- 2 whole eggs (large)
- 230 g full-fat ricotta cheese
- 95 g neutral-flavored oil (such as sunflower or canola)
- 1 tsp vanilla extract
- ½ tsp fine sea salt
- 1½ tsp baking powder
- ½ tsp baking soda
- 160 g plain all-purpose flour
- 68 g finely shredded unsweetened coconut
- 2½ cups fresh apricots, cut into halves or quarters
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and prepare an 8x8-inch baking pan by greasing it lightly and lining it with parchment.
- In a large bowl, whisk together 150 g of sugar with the eggs until the mixture becomes light in color.
- Add ricotta, oil, vanilla extract, and salt, then mix until smooth.
- Stir in baking powder and baking soda.
- Fold in the flour and half of the shredded coconut gently.
Baking
- Transfer the batter into the prepared pan and spread it evenly.
- Distribute apricot pieces across the surface, pressing them lightly.
- Sprinkle the remaining coconut and tablespoon of sugar over the top.
- Bake for about 50-60 minutes until golden and a toothpick inserted comes out clean.
- Let the cake rest in the pan for 15 minutes, then cool completely on a rack before serving.
Notes
For an elegant touch, serve directly from the pan or on a decorative plate. Pairs beautifully with whipped cream or vanilla ice cream. Store in an airtight container for up to three days or refrigerate for a week.