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Light and delicate coconut cake topped with a Ricotta & Coconut Cream - decorated with fresh fruit and edible flowers.

This is a recipe that was given to me by a good friend, I am not sure of it's source but its fantastic!



  • 100g Coconut Oil

  • 225g golden caster sugar

  • 3 eggs

  • 100ml coconut cream

  • 1tsp vanilla extract (I used vanilla bean paste)

  • 200g self raising flour


  • 400G can coconut milk (make sure to chill the night before)

  • 140g icing sugar

  • 1tsp vanilla extract (I used vanilla bean paste)

  • 50g desiccated coconut

  • 250g Ricotta

  • 200ml Double cream

For the cake mix all the ingredients together, place in a greased 9" cake tin and bake at 180C for 30-35 minutes or if making cupcakes 20-22 minutes.

For the icing take the chilled can of coconut milk and scoop out the solid coconut cream, whisk together with the ricotta, vanilla extract and icing sugar. Then add the double cream and whisky until stiff peaks. Lastly fold in the desiccated coconut and top the cake.

I decorated the cake with fresh strawberries, figs, passion fruit, desiccated coconut, chopped pistachio and edible flowers but get creative and use what is fresh and seasonal!

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