Semolina Ricotta and Coconut Cake Recipe — Moist Rustic Dessert

This cake is wonderfully delicious and very easy to make. I often bake it whenever I have leftover cheeses or yoghurts in the fridge.

I dislike wasting food, so when dairy products start to pile up I look for simple ways to use them. At home we have a soft spot for homemade yoghurts and cheeses, so leftovers do happen. Turning them into a cake is one of my favourite solutions.

Improvising in the kitchen is my favourite part of cooking. Opening the fridge and creating a dessert from what’s on hand is satisfying — and when the result is a cake like this, nobody minds a little overbuying.

On one holiday my cousin brought out almost 1 kg of ricotta and asked me to make something before it went off. I happily accepted, knowing this cake would be a hit with everyone.

This ricotta and coconut cake is a crowd-pleaser for kids and adults alike. It’s creamy, adaptable to taste, and easy to tweak based on what you have available. It’s also easy to make gluten-free by substituting the semolina with gluten-free flour or oats.

Semolina, ricotta cheese and coconut cake

This semolina, ricotta and coconut cake wrapped at the edges in puff pastry is absolutely delicious. It’s a great choice for special occasions, including Easter — reliably tasty every time.

5 from 6 votes

Course: Dessert

Cuisine: Ramona’s Cuisine

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 6 servings

Calories: 859kcal

Author: Ramona Sebastian

Equipment

ovenproof dish
spatula
glass bowl
grater

Ingredients

500 g ricotta cheese
200 g natural yogurt
1 pack puff pastry (ready made, optional)
100 g semolina or gluten-free flour
100 g sugar
5 eggs
2 vanilla sugar sachets
2-3 tablespoon desiccated coconut
½ teaspoon salt
20 g icing sugar for dusting
100-150 ml crème fraîche (for serving)

Instructions

Grease or line a 7″ (18–20 cm) oven dish. If using puff pastry, place it in the dish. Preheat the oven to 180°C / 375°F.
In a large bowl combine the ricotta, eggs, sugar, salt, vanilla sugar, desiccated coconut, semolina (or gluten-free flour) and yogurt. Blend with an electric mixer until smooth and well combined.
Pour the mixture into the prepared dish and transfer to the oven.
Bake for about 50 minutes, or until the top is golden and the centre is set.
Allow the cake to cool slightly, dust with icing sugar and serve warm or at room temperature with crème fraîche or full-fat yogurt. It’s also delicious on its own with a cup of coffee or milk.

Notes

You can use any creamy cheese, including cottage cheese — just blend cottage cheese first to remove lumps. Adjust the sugar to taste, or substitute flavours: cinnamon, almond extract, or citrus zest all work well in this cake.

Raisins or other dried fruit can be added if you like.

Puff pastry is optional. The cake is excellent without it, so don’t worry if you don’t have any.

I’d love to hear how you adapted this recipe and what you changed.

Enjoy this simple, tasty recipe — it’s quick to make and very satisfying.

Nutrition

Calories: 859kcal
|
Carbohydrates: 74 g
|
Protein: 26 g
|
Fat: 52 g

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