Go Back
Moist coconut flour cake topped with golden crust, served on a plate with a sprinkle of shredded coconut

Flourless Coconut Cake

This rich and moist coconut ricotta cake is naturally gluten-free, made without wheat flour and packed with an irresistable coconut flavor. Perfect for a simple, satisfying dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Servings: 8 servings
Course: Dessert
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 300 g ricotta (1 ¼ cups)
  • 100 g granulated sugar (1/2 cup)
  • 50 g butter (4 tbsp) soften
  • 40 g coconut flour (1/4 cup + 2 tbsp)
  • 50 g desiccated shredded coconut (1/4 tbsp)
  • 1 tsp vanilla extract
  • 1 tsp baking powder

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and line an 7-inch (18 cm) baking pan with parchment paper. You can use a regular pan or even better a spring form cake pan.
  2. Whisk egg yolks and sugar in a large bowl until light and creamy, just about 5 minutes.
  3. Add ricotta, vanilla extract, and soften butter to the bowl. Mix until smooth and well combined.
  4. Mix in the dried shredded coconut and coconut flour until evenly incorporated.
  5. In a separate bowl, whip the egg whites until they form stiff peaks.
  6. Gently fold the whipped egg whites into the batter in three parts using a spatula, being careful not to deflate them. The best way to do it is by using a spatula and moving it from the bottom up slowly.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for about 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  9. Let it cool slightly before serving. Enjoy!

Notes

  • Whip the egg whites until stiff peaks form. One fun way to test if they’re ready is to turn the bowl upside down, if the egg whites stay put, you’re good to go. If they slide even a little, keep whipping. Just be careful with the flip, if they’re not fully whipped, you might end up with egg whites on the floor!
  • Room temperature ingredients:
    It is best to bring the ricotta, eggs, and butter to room temperature before starting. This helps everything mix more evenly and gives the cake a smoother texture.
  • Don’t overmix the batter:
    Once you add the coconut flour and desiccated coconut, mix just until combined. Overmixing can make the cake dense, especially since coconut flour is very absorbent.
  • Folding egg whites gently:
    Fold in the egg whites in three parts using a spatula with slow, gentle movements to keep the airiness. This step is key to getting a light, fluffy cake.
  • Let it rest before serving:
    The cake sets up as it cools, so give it at least 15–20 minutes to rest before slicing. It’s also delicious chilled!
  • Pan suggestion:
    An 7-inch round or square pan works well.
  • Flavor twist (optional):
    Add a bit of lemon zest or a dash of almond extract for an extra layer of flavor.