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!
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.
FOR THE TOPPING:
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.
Notes
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.