Coconut Ricotta Cream Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan, or line it with parchment paper.

Make the Cake Batter:

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, combine the all-purpose flour, baking powder, salt, and shredded coconut.

Gradually add the dry ingredients to the wet ingredients, alternating with the ricotta cheese and coconut cream. Start and end with the dry ingredients, mixing gently until combined.

Bake the Cake: