Coconut Pumpkin Ricotta Cake

Ricotta cake. Because I feel like the combo of cheese and cake might be exactly what’s needed.

Some of us are hurting. Some aren’t. We’re not getting into any of that though. I refuse to give it energy. However, while we feel our feelings and process what’s ahead, why not have some cake! Some ricotta cake. Plus there’s coconut in this and a kiss of pumpkin, so it’s very Thanksgiving. Or brunchy. Or snacky. Or right now-y.

Look I don’t make the rules.

Let’s combine some flour, sugar, baking powder, pumpkin spice seasoning (honestly, all spice would even work here.), the unsweetened shredded coconut and a pinch of salt. Easy as pie. Cake.

We’ll combine the ricotta cheese (whole milk because omg, so good), two eggs and some pumpkin extract. Regular extract is just as good. Get it mixed in with your dry ingredients along with a part of your blistered soul.

I have a little skillet that I like to use for these types of cakes. But use what you have! It’s on the smaller size, this cake, so find something dainty and put it to use. We’ll grease it with a little coconut oil to stay consistent with our theme (butter or oil are juuuuust fine), and get her baked!

Hooooolmg. It puffs. It turns golden brown. The coconut crisps every so slightly. It’s just a whole thing.

Not a dense bite in sight. We’re talking light and fluffy but with sass. It’s something else, this little cake.

Plus the ricotta gives it a slight tang, and a kiss of creaminess.

We’re starting a band called Kiss of Creaminess and noooo one is coming to our show.

Thanksgiving? You better.

Coconut Pumpkin Ricotta Cake

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Ingredients

• 1 cup all purpose flour
• 1/2 cup sugar
• 1 Tbs. Baking powder
• 1 Tbs. Pumpkin spice
• 1/2 cup unsweetened shredded coconut
• Pinch of salt
• 1 cup ricotta cheese
• 2 eggs
• 1 Tbs. Pumpkin extract
• 1 Tbs. Coconut oil (olive oil or butter work fine)

Instructions

1. Preheat your oven to 350.
2. In a medium bowl, combine the flour, sugar, baking powder, pumpkin spice seasoning, the coconut and a pinch of salt. Whisk to incorporate.
3. In another bowl, combine the ricotta, two eggs and pumpkin extract. Whisk until smooth. Add the dry ingredients to the wet and stir to combine.
4. Grease a small pan or skillet with the coconut oil. Pour the batter into the skillet and top with a little more shredded coconut. Bake for 45 minutes, or until a toothpick comes out clean.
5. Slice and serve!
6. Serves 6.

7.8.1.2

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https://bevcooks.com/2024/11/coconut-pumpkin-ricotta-cake/

Why yes I have a video for you.