foxy lady

Coconut ricotta cake. Ricotta cheese is some pretty fantastic stuff.

Sure, there are a few other cheeses that are just as good in savory dishes as they are in sweet, but I daresay that none do it quite as well as ricotta.

This ricotta-heavy cake is moist and tender and definitely not overly sweet. My husband, who "doesn't really care about desserts," suggested I frost it, and I ultimately agreed, though it's not necessary for those of you without a mouth full of sweet teeth. In hindsight, a smattering of toasted coconut on top would've made this cake much more photogenic and even tastier.

So you're perhaps wondering about the title of this post? Well, when I moved to Charlotte, NC, from the boonies of VA, I never expected to see any wildlife whatsoever, but I have! And now there are foxes behind our house! I never even saw those in the woods where I grew up! [A house in the woods, mind you--we didn't live outside. :)] Not only have I laid eyes on a mama fox TWICE, but we've captured her kits on our game cam! (In case you can't tell by all of the exclamation marks, I'm pretty excited.)

Most exciting spring of my life, I think.

Ricotta Cake with an Afterthought of Coconut Frosting
(printable recipe)

Based on this recipe
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)

Frosting:

• 1/4 cup butter, softened
• 2 cups powdered sugar
• 2 tablespoons milk, more as needed
• 1/4 teaspoon coconut extract

Directions:
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!