This cake is wonderfully delicious and very easy to make. I often prepare it when I have leftover cheese or yogurt in the fridge that need using up.
I dislike wasting food, especially dairy. Even when I try to buy only what we need, yogurts and cheeses sometimes accumulate (we love homemade yogurt at our house!). When that happens I enjoy inventing a quick recipe to avoid throwing anything away.
One of my favourite parts of cooking is improvising — opening the fridge, seeing what’s there, and creating something tasty in minutes. Sometimes we buy more than necessary, but when the result is a cake like this, no one minds.
On a recent holiday my cousin handed me about 1 kg of ricotta and asked me to use it before it spoiled. I was happy to help — and everyone loved the outcome.
This ricotta, semolina and coconut cake appeals to both children and adults who enjoy creamy desserts. It’s versatile: you can adapt the flavours and ingredients to what you have on hand.
It’s also easy to make gluten-free by swapping the semolina for a gluten-free flour or oats.
Semolina, ricotta cheese and coconut cake
This semolina, ricotta cheese and coconut cake, optionally wrapped with puff pastry at the edges, is a delicious choice for any occasion — especially Easter. It’s simple, reliable and loved every time.
Equipment
- ovenproof dish
- spatula
- glass bowl
- grater
Ingredients
- 500 g ricotta cheese
- 200 g natural yogurt
- 1 pack puff pastry (ready-made, optional)
- 100 g semolina (or gluten-free flour)
- 100 g sugar
- 5 eggs
- 2 vanilla sugar sachets
- 2–3 tbsp desiccated coconut
- ½ tsp salt
- 20 g icing sugar for dusting
- 100–150 ml crème fraîche (for serving)
Instructions
- Grease or line a 7″ (18–20 cm) ovenproof dish. If using puff pastry, place it in the prepared dish. Preheat the oven to 180°C / 375°F.
- In a large bowl combine ricotta, eggs, sugar, salt, vanilla sugar, desiccated coconut, semolina (or gluten-free flour) and yogurt. Use an electric mixer to blend until smooth and well combined.
- Pour the mixture into the prepared dish and smooth the surface with a spatula.
- Bake for about 50 minutes, or until the top is nicely golden and the centre is set.
- Allow the cake to cool slightly, dust with icing sugar and serve with crème fraîche, full-fat yogurt, or simply on its own with coffee or milk.
Notes
You can use any soft, creamy cheese — cottage cheese works if you blend it smooth first. Adjust the sugar to taste. Swap coconut for cinnamon, almond extract, or lemon or orange zest if you prefer. Raisins also make a nice addition.
The puff pastry is optional; the cake is excellent with or without it.
If you try the recipe, I’d love to hear how you adapted it.
Enjoy this recipe — it’s incredibly simple and really delicious!
Nutrition
Carbohydrates: 74 g |
Protein: 26 g |
Fat: 52 g |
Saturated Fat: 18 g |
Cholesterol: 563 mg |
Sodium: 568 mg |
Potassium: 355 mg |
Fiber: 2 g |
Sugar: 23 g |
Vitamin A: 797 IU |
Vitamin C: 1 mg |
Calcium: 261 mg |
Iron: 5 mg