Coconut Almond Ricotta Cake
Yummy Crumble
Yummy Crumble
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  • 1 box vanilla cake mix 3 eggs 1 cup water ⅓ cup oil or melted butter 2 tsp vanilla 15 oz ricotta cheese 3 eggs ¾ cup sugar 2 tsp vanilla paste 1 cup sweetened shredded coconut ½ cup sliced toasted almonds Coconut Milk Glaze 1⅓ cup powdered sugar ¼ 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. 3.2.2925



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