Coconut Almond Ricotta Cake
A magical cake that will make your mornings extra sweet. This Coconut Almond Ricotta cake has a crunchy coconut and almond top and sweet coconut milk glaze.
Ingredients
Coconut Almond Ricotta Cake
- 1 box vanilla cake mix
- 3 eggs
- 1 cup water
- 1/3 cup oil or melted butter
- 2 tsp vanilla
- 15 oz ricotta cheese
- 3 eggs
- 3/4 cup sugar
- 2 tsp vanilla paste
- 1 cup sweetened shredded coconut
- 1/2 cup sliced toasted almonds
Coconut Milk Glaze
- 1 1/3 cup powdered sugar
- 1/4 cup coconut milk plus more if needed
Instructions
Coconut Almond Ricotta Cake
- Start by preheating your oven to 350 F and lining a 9 x 13 inch baking dish with foil.
- In a large bowl, whisk together the cake mix, eggs, water, oil, and vanilla. Mix until smooth and no lumps remain.
- Pour the cake batter into the baking dish.
- In a medium bowl, whisk together the ricotta, eggs, sugar, and vanilla paste.
- Pour the ricotta mixture evenly over the cake batter. Sprinkle almonds and coconut over top.
- Bake for about 45-50 minutes until golden brown on top and an inserted toothpick comes out clean.
Coconut Milk Glaze
- Whisk together the coconut milk and sugar until smooth. Add a little more milk if you want a thinner glaze.