Coconut Lime Ricotta Cake is so easy and fast to make in a simple loaf pan!  This super moist cake is bursting with flavor and is topped with a sweet glaze and toasted coconut!

ricotta cake

Coconut Lime Ricotta Cake:

This cake is for the coconut lovers!  We can not get enough of this coconut cake.  It’s really super moist from the ricotta cheese and melts in your mouth.  As you can imagine, there is a ton of tangy lime and mellow coconut going on in here!  Then, we top it off with a simple glaze and toasted coconut!   If you don’t have ricotta but really want to make this, there are subs, you can see my recipe notes below!  It also could not be easier to make and came about because I happened to have coconut extract, but, I also had an abundance of limes I need to use!  I know we are all baking a lot more right now, and this Coconut Lime Ricotta Cake cannot be missed!  Plus I think this is a great “spring” comfort food!  Coconut lime flavors definitely get us in the mood for that spring/summer feeling!  If you want more baking be sure to try our Banana Bread and our easy Beer Bread too!

coconut Lime Ricotta Cake

Coconut Lime Ricotta Cake Recipe Notes:

  • Ricotta cheese is the best in this cake, but it’s also nice when we can use what we have on hand!  So, if you don’t have the cheese, you can just use 1 Cup of plain Greek yogurt instead.
  • Coconut extract should easily be available at any grocery store, but if you can’t locate it, you can find it and order online.
  • If you can’t get ahold of coconut extract at all, you can just sub in vanilla or even banana extract!  Both would be really tasty here.
  • Toasting the flaked coconut (sweet or unsweet is fine) only takes 10 minutes and you can pop it in the oven right after your bread comes out.  If you like coconut flavor but not texture, simply leave the toasted coconut topping off.
  • The amount of juice you can get out of one lime really depends on it’s size, so I recommend having 3 limes on hand since you’ll need juice for the glaze and the cake itself.

ricotta coconut lime cake



5 from 14 votes

Coconut Lime Ricotta Cake

Coconut Lime Ricotta Cake is so easy and fast to make in a simple loaf pan!  This super moist cake is bursting with flavor and is topped with a sweet glaze and toasted coconut!
Prep 15 minutes
Cook 45 minutes
Total 1 hour
Servings 12 Slices




  • 1 Cup Powdered Sugar
  • 2-3 Tablespoons Lime Juice
  • 1/2 teaspoon Coconut Extract
  • 1/2 Cup Coconut Flakes toasted



  • Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan generously, and set aside.
  • Cut the butter into cubes and place in a medium bowl. Microwave for 30-45 seconds, just until melted then set aside to cool slightly.
  • In a large bowl if using hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, add the ricotta cheese, eggs, and sugar. Mix for 2-3 minutes until pale yellow and smooth.
  • Add in the melted butter, lime juice, coconut extract, and vanilla extract and mix on low speed just until combined, about 1 minute.
  • In a medium bowl whisk together the flour, baking powder, and salt for 30 seconds. Pour the dry ingredients into the wet ingredients and use a spatula to mix just until combined.
  • Pour the batter into the prepared pan and bake in the preheated oven for 40-50 minutes, until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before removing to a wire rack to cool completely. Once cooled drizzle the glaze over the cake and top with the toasted coconut as desired.


  • In a large bowl use hand or stand mixer to blend together the powdered sugar and lime juice until smooth, about 2-3 minutes.
  • For the coconut, pour the coconut flakes out onto a non-stick baking sheet. Bake in the preheated oven for 7-10 minutes until toasted.


NOTE ON SUBSTITUTIONS:  If you don't have ricotta, you can sub in 1 Cup of plain Greek yogurt.  If you don't have coconut extract, vanilla, banana, or almond are also great.


Serving: 1Slice, Calories: 210kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Like this? Rate & review this recipe below!

Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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  1. 5 stars
    I baked this today . Just decadent!!
    I used self raising flour instead of the plain flour and BP.

    Thank you for sharing this

  2. 5 stars
    This was gone in less than a day at my house. Everyone loved it and it was perfect for something different from banana bread.

  3. Hi there, I’m curious to know if you ever made this recipe into cupcakes instead? If so, do you have an estimated baking time, since I’m assuming it may vary? Thanks for your help.

  4. Hello, can I put coconut flakes directly on the batter about 10-15 min towards the end of baking? Why is the purpose of glazing them separately?


    1. Hi! You could definitely try it out. I haven’t done it myself so I can’t say for sure how it would work out. I toasted the flakes separately to make sure they actually get nice and toasty. Hope that helps! 🙂

    1. Hi! I haven’t tried it myself, but I definitely think it would work. I’d just start with maybe a 20 minute cook time and make sure to check them every 5-10 minutes after that as they wouldn’t need to cook as long as the loaf cake 🙂

  5. 5 stars
    Love baking with ricotta! I think it adds additional creaminess and richness to the cakes. Also, love this flavor combination, perfect for the Spring and Summer!