Coconut Ricotta Cream Cake

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool completely in the pan before transferring it to a wire rack.

Make the Coconut Ricotta Cream:

While the cake is cooling, prepare the coconut ricotta cream by whipping together the ricotta cheese, coconut cream, powdered sugar, and vanilla extract until smooth and fluffy.

Assemble the Cake:

Once the cake has cooled, frost the top with the coconut ricotta cream.

Garnish with fresh fruit, such as berries, kiwi, or citrus slices, for a vibrant touch.

Serving and Storage Tips: