A divine blend of ricotta and coconut: the ultimate light gluten-free ricotta and coconut cake for all health-conscious sweet tooths

This light gluten-free coconut ricotta cake offers a sublime fusion of creamy cottage cheese and exotic shredded coconut, resulting in a light, fluffy and irresistibly moist dessert. Designed for the health-conscious, this cake is not only delicious, but also diet-friendly, using minimal sugar and gluten-free ingredients. The addition of cornstarch ensures a perfect texture, while a touch of milk adds to its creamy consistency, making each slice a true delight.

Why you'll love it:

For those who love the creamy texture of ricotta and the tropical taste of coconut, this cake is a perfect match. Its lightness comes from the thoughtful balance of ingredients, ensuring you can indulge without feeling too heavy. This dessert is particularly ideal for anyone looking to satisfy their sweet tooth while following a gluten-free diet. The combination of textures from the soft interior to the slightly crunchy coconut filling makes each bite a multi-sensory experience.

Perfect occasion:

This cake is a great choice for a variety of occasions, from brunch to afternoon tea and even as a sophisticated dessert at dinner parties. It is particularly suitable for celebrations like birthdays and anniversaries where you want to give something special while still adhering to dietary restrictions. This cake is also perfect for holiday parties when you're looking for a lighter dessert option that everyone will enjoy.

Decorating Tips:

For a stunning presentation, dust the top of the cake with powdered sugar and sprinkle with grated coconut just before serving. This not only enhances its appearance but also adds a delicious texture. If you want to add a little color, consider garnishing with some edible flowers or a handful of fresh berries. These simple touches can elevate the cake from delicious to visually spectacular.

Ingredients:

• 700 grams of cottage cheese
• 70 grams of powdered sugar (or sweetener of your choice, adjusted to taste)
• 1 large whole egg
• 1 large egg yolk
• 150 grams of grated coconut
• 45 grams of cornstarch
• A glass of milk (approximately 240 ml)
• Powdered sugar and additional grated coconut for sprinkling

Instructions:

1. Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit).
2. In a large bowl, combine cottage cheese, powdered sugar, whole egg and egg yolk. Mix thoroughly to create a smooth, creamy base.
3. Gradually add the grated coconut and cornstarch, mixing well to make sure no lumps remain.
4. Slowly add the milk to the mixture, continuing to stir until all ingredients are well incorporated.
5. Pour the cake batter into a greased or lined baking dish.
6. Bake in the preheated oven for about 35 to 40 minutes, or until the cake is set and the top is lightly browned.
7. Let the cake cool in the pan for a few minutes before transferring it to a wire rack.
8. Once completely cooled, sprinkle with powdered sugar and sprinkle with grated coconut on top for a nice finish.

Enjoy this exquisite, light, gluten-free coconut and ricotta cake that brings a touch of tropical paradise to your dessert table, while catering to your health-conscious lifestyle!