Coconut Lime Ricotta Cake {Flourless}

Coconut Lime Ricotta Cake {Flourless} – Bright, light and incredibly delicious Coconut Lime Cake made with ricotta cheese and almond meal. Just like that classic Coconut Lime Cake, but better! AND gluten free!

You can have your cake AND eat it, too!
Sidenote: I never understood that expression because I ALWAYS eat my cake, light or not.

HI, friends! Whatcha’ doin? If nothing else, you could certainly do one thing right now, and that would be shoving your face in this cake! That would be fun! I acted a bit more civilized and used my hands to shove it into my trap.

That sounds so… wrong. And I love it!

At first, I went back and forth on whether I wanted to make a Ricotta Cake or a Coconut Lime Cake. I was first settled on Ricotta, but then once I added some lime juice, I wasn’t so sure. But then the whole coconut on top thing? And inside? Seemed too Coconut Lime-ish. And then, once I took a bite, its fate was sealed: Coconut Lime Ricotta Cake. The whole Enchilada!

Confession: Last week I somehow moseyed my way through making this cake over the course of two days. TWO! That’s an eternity for me, but I was too busy with watching The Voice AND The Shahs.
Sidenote: The SHAHS are BACK! Winning!

You know I’m a reality-show-groupie. I make no excuses. I either watch Historical/Political/Societal Documentaries or trash TV. It’s mah thing.

Back to cake talk.

First and foremost, I need you to find Almond Meal. Or Almond Flour. It’s the same thing.
Also? I have yet to bake a gluten-free cake without Almond Flour and with some other type of flour-blend because nut flours are the only thing I know how to use in gluten free cakes. Because, you know, it’s cup for cup.

Another thing? If you can, please let this cake sit for a few hours before you dig in. The next day it’s even better! The flavors are more pronounced. It’s fabulous.

AND? We wolfed down this cake like there was no tomorrow. That says a lot for my husband since he only likes chocolate cakes. Then, when tomorrow came, he asked for one more piece. Winning! Again!!

ENJOY!

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Coconut Lime Ricotta Cake {Flourless}
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Prep time 20 mins
Cook time 40 mins
Total time 1 hour
Bright, light and incredibly delicious Coconut Lime Cake made with ricotta cheese and almond meal.
Author: Katerina Recipe type: Dessert Cuisine: American Serves: 12 Servings
Ingredients FOR THE CAKE

• 1 stick (8 tablespoons) butter, softened
• 1-1/3 cups sugar, divided
• 3 limes, juiced and zested
• 4 eggs, separated and at room temperature
• 2-1/2 cups almond flour
• 1 cup part skim ricotta cheese
• ½ cup sweetened flaked coconut

FOR THE FROSTING

• 5 tablespoons butter, room temperature
• 2 cups powdered sugar
• pinch of salt
• ½ teaspoon pure vanilla extract
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• coconut flakes for garnish

Instructions FOR THE CAKE

1. Preheat oven to 350F.
2. Line the base and sides of an 8-inch cake pan with parchment paper; set aside.
3. Combine butter and sugar in your mixer's bowl; beat for 5 minutes on medium speed.
4. Add lime zest and lime juice; continue to beat for 3 to 4 minutes, or until mixture is pale and creamy.
5. Scrape down the sides of the bowl and with the mixer on, add the egg yolks, one at a time, continuing to beat until combined.
6. Add the almond flour and continue to beat until thoroughly combined.
7. Using a rubber spatula, fold in the ricotta and coconut. Set aside.
8. In a clean bowl, beat the egg whites until soft peaks form.
9. Gradually add ⅓-cup sugar to the egg whites and continue to beat until stiff peaks form.
10. Using a rubber spatula, fold a third of the egg whites into the cake batter.
11. Fold in the rest of the egg whites until thoroughly incorporated.
12. Transfer the batter to the previously prepared cake pan and smooth the top.
13. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
14. Remove from oven and transfer to a wire rack; let completely cool in the cake pan.

FOR THE FROSTING

1. In your mixer's bowl, cream the butter until smooth.
2. With the mixer on low speed, gradually beat in the powdered sugar.
3. Scrape down the sides of the bowl.
4. Add the salt, vanilla and lime juice; beat on high speed until frosting is light and fluffy, about 5 minutes.
5. Add the lime zest and beat just until incorporated.
6. Spread the frosting on the completely cooled cake.
7. Sprinkle coconut flakes on top.
8. Cut and Serve.

Notes This cake tastes best the next day. I like to keep it in the fridge overnight and frost it while it's cold.
A frosted cake can be kept at room temperature for 3 to 4 days.


Inspired by Donna Hay
Nutrition Information Serving size: 1 Slice Calories: 343 Fat: 19.3 Carbohydrates: 41.3 Sugar: 37.2
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