Serves 10-12
Ingredients:
Cake:
- 1-1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 1 teaspoon Nielsen-Massey Pure Vanilla Bean Paste
- 3 large eggs
- 1-1/2 cups whole milk ricotta cheese (not skim)
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk, more as needed
- 1/4 teaspoon coconut extract
Preheat oven to 350 degrees F.
Butter a 9-inch springform pan, line bottom with a round of parchment paper and butter parchment.
In a medium mixing bowl, sift together the flour, baking powder and salt; set aside.
With a hand mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, cream together the sugar, butter, and vanilla bean paste until pale and fluffy, about 5 minutes.
Mix in the eggs one at a time, just until each is incorporated.
Add in half of the flour mixture and mix just until combined, then add the ricotta and mix just until combined.
Add in last half of the flour mixture and mix just until combined.
Gently fold batter to ensure ingredients are evenly incorporated.
Pour the batter into the prepared pan and spread into an even layer.
Bake until the cake is set (a toothpick can come out moist but no batter), about 45-50 minutes.
Let cake cool 10 minutes then run a knife around edge to loosen any edges that may have stuck slightly, then remove springform ring and continue to let cool.
To make the frosting, beat together the butter and powdered sugar, thinning with the milk until the desired consistency is reached.
Add the coconut extract and mix to combine.
Slather the frosting on the cooled cake and devour! read more words!
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