Orange Ricotta Coconut Cake
Sweet, moist and with a refreshing citrus flavor, this Orange Ricotta Coconut Cake is the perfect dessert choice for any occasion.
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 398kcal
- 2 cups all-purpose flour
- 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoons salt
- 1/2 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
- 3/4 cup coconut flakes
For the Glaze
- 1 cup powder sugar
- 2 tablespoons orange juice
- 1/2 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.
Calories: 398kcal | Carbohydrates: 54g | Protein: 7g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 224mg | Potassium: 105mg | Fiber: 2g | Sugar: 33g | Vitamin A: 424IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 2mg