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Coconut Ricotta Cake (Gluten Free)

A creamy, one bowl, simple cake that comes together in minutes.

I always impress my guests with this gluten free cake. If you’re a coconut lover – you will fall in love with this easy to make cake. Its super creamy and delicious.

This recipe only requires a few simple ingredients to make. If you dont have tapioca starch, you can use corn starch or arrowroot powder. If you don’t have rum extract, you can use vanilla extract.

coconut ricotta cake

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coconut ricotta cake


Coconut Ricotta Cake

Prep Time 5 minutes Cook Time 40 minutes Total Time 45 minutes

Servings 8
Calories 264kcal
Author Stella


  • electric hand mixer
  • 8 inch round cake pan


  • 16 oz ricotta cheese, drained
  • 1/2 cup sugar of choice
  • 3 eggs
  • 1 tsp rum extract (or vanilla extract)
  • 1/3 cup tapioca starch (or cornstarch)
  • 1 tsp baking powder
  • pinch of salt
  • 1 cup unsweetened shredded coconut

US Customary – Metric


  • Preheat your oven to 350℉. Line an 8 inch round pan with parchment or grease your pan with butter or oil.
  • In a large bowl, using an electric hand mixer, beat your drained ricotta and sugar until fluffy (1-2 minutes). Next beat or whisk in the eggs, ONE AT A TIME. Once that's done, add in the tapioca starch, baking powder, rum or vanilla extract, salt and mix in. Lastly fold in the shredded coconut. Transfer batter to your pan. Tap on the counter 5 time to eliminate any air bubbles and bake for 40-45 minutes (or until slightly golden around the edges). Allow to cool in the pan for 15 minutes then transfer to a wire rack to cool completely.
  • Garnish with some more shredded coconut on top of the cake to serve.


Calories: 264kcal | Carbohydrates: 22g | Protein: 9g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 128mg | Potassium: 147mg | Fiber: 2g | Sugar: 14g | Vitamin A: 341IU | Vitamin C: 0.2mg | Calcium: 159mg | Iron: 1mg