ITALIAN RICOTTA CAKE WITH COCONUT

 

  • 1 box white Duncan Hines cake mix
  • 3 large eggs
  • 1/4 C plus 2 T. Wesson canola oil

Follow directions on cake mix box for 2 layers, but add an additional 2 T Wesson oil.  When cake is done and cooled, slice layers in half (now 4 layers).   I used 9″ pans, but you can use 8 ” too.    Refrigerate the cake until needed.   Then prepare the following icing:

  • 3 lbs. Ricotta cheese (fresh)
  • 1 lb. box 10X powdered sugar
  • 3 C chopped pecans or walnuts
  • 12 maraschino cherries (chopped)
  • 8 maraschino cherries (cut in half for decoration)
  • 1 Hershey almond bar, chopped fine
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg

Blend by hand all ingredients listed above (except the 8 cherries for decoration, set those aside).  Spread generous between layers of cake.  Cover top and sides with remainder.

  • 7 oz. bag shredded coconut

Cover entire cake with shredded coconut.  The icing will be a little loose and the coconut helps bind it.  Use your hands for this step.   Cut 8 cherries in half and place one half in the center, then place the rest around the top in a circle.  (can be a little messy, so place wax paper or paper towels under the cake.)

FINAL INSTRUCTIONS:   This cake must be kept in refrigerator and tastes better if prepared a day before serving.

About Mary Moccia

Mother, wife, sister, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
This entry was posted in Desserts and tagged , , , , , , . Bookmark the permalink.

3 Responses to ITALIAN RICOTTA CAKE WITH COCONUT

  1. Mitch says:

    Looks very yummy!! What a great site, keep ’em coming!

  2. Pingback: ITALIAN RICOTTA CAKE WITH COCONUT | Mary's Joy of Family Cooking

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