Gluten Free Coconut Ricotta Soft Cake

Gluten Free Coconut Ricotta Soft Cake

By 08/04/2014

Ciao from Italy!

The sun is shining in this part of the world, it is warm and very pleasant and ice cream tastes fabulous! There was a long queue at the ice cream shop today as people at this time of year are craving for a melt in your mouth ice cream after such a long winter of "abstinence". Besides, the first ice cream of the season always tastes better!

Today I bought artichokes at the local market so I am going to prepare something tasty which I will post later on in the week. This time I'd like to share this easy ricotta and coconut cake with raspberries which needs no flour. It is like a kind of cheesecake very soft indeed.. and moreish!
I must say goodbye now, my children are calling for another stroll at the park and probably more ice cream.. well let's make the most!

A presto!

  • Prep Time : 15 minutes
  • Cook Time : 30 minutes


Whisk the eggs with the sugar until pale and creamy. Add the cream and keep whisking.

Coconut Ricotta Cake

Add the ricotta, the coconut and the lemon zest;

Coconut Ricotta Cake

Pour the mixture into a baking tray on a sheet of baking paper. Level it all up and line up the raspberries over it.

Coconut Ricotta Cake

Bake at 170C for about 30 minutes until golden. Decorate with a dust of icing sugar and mint leaves.

Coconut Ricotta Cake

Coconut Ricotta Cake

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10 Responses to Gluten Free Coconut Ricotta Soft Cake

  1. Busy Bee

    Quanto mi piace questa tua ricettina semplice e deliziosa! Vedrรฒ di provarla al piรน presto, intanto me la segno e metto gli ingredienti sulla lista della spesa….
    A presto!

    • Alida

      Grazie Debora!

  2. Julia

    Have you made this without the coconut? Could I use almond?

    • Alida

      Yes you can just leave coconut out and add ground almond instead.

  3. Rita

    Hi Alida, was going to try this recipe as I have someone coming later today who is gluten free. Can I use frozen raspberries? tnks

    • Alida

      Sure you can ๐Ÿ™‚

  4. Pati

    Hi Alida, this cake es easy to make and delicious! Thank you

    • Alida

      Wonderful! I am very pleased you liked it. This is one of my favourite ones.

  5. Veronica

    Good morning Alida, I made this delicious cake yesterday to take to a birthday dinner. It got complements from everyone. I substituted brown sugar for regular sugar. My daughter-in-law whose borthday we were celebrating, waseclamed “It’s so fresh”. I used a 30×20 cm cake pan and baked it for 45 minutes For this size pan I used about 250 gr of raspberries. Thank you for sharing this great recipe. .

    • Alida

      Wonderful, thank you for trying this Veronica. Best wishes

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