Gluten Free Coconut Ricotta Soft Cake

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


  • ricotta cheese – 150 g
  • raspberries – 400 g
  • fresh cream – 100 ml
  • desiccated coconut – 150 g
  • eggs – 2
  • sugar – 90 g
  • the zest of one lemon
  • powdered (icing sugar)
  • mint leaves


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

Add the ricotta, the coconut and the lemon zest;

adding coconut

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

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

soft ricotta cake

10 thoughts on “Gluten Free Coconut Ricotta Soft Cake

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


  2. 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


  3. 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. .


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