Easy-To-Make Italian Coconut-Ricotta Cake (Gluten-Free)

cookingwithmanuela.com

Esther P

16 oz (475 gr) whole milk ricotta, drained

½ cup (100 gr) sugar

3 large eggs

½ tablespoon vanilla extract

⅓ cup (50gr) corn starch

1 teaspoon baking powder

1 cup (80 gr) unsweetened shredded coconut, packed

powdered sugar or more shredded coconut, to sprinkle on top

Directions at cookingwithmanuela.com

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