Coconut Almond Ricotta Cake

• Vegetarian

• Refrigerated

  • 6 Egg

• Canned Goods

  • 1/4 cup Coconut milk plus more

• Condiments

  • 2 tsp Vanilla paste

• Baking & Spices

  • 1 1/3 cup Powdered sugar
  • 3/4 cup Sugar
  • 2 tsp Vanilla
  • 1 box Vanilla cake mix

• Nuts & Seeds

  • 1/2 cup Almonds, toasted
  • 1 cup Coconut, sweetened

• Dairy

  • 1/3 cup Oil or melted butter
  • 15 oz Ricotta cheese

• Liquids

  • 1 cup Water

Found on yummycrumble.com

Description

Ingredients

• 1 box vanilla cake mix
• 3 eggs
• 1 cup water
• ⅓ cup oil or melted butter
• 2 tsp vanilla
• 15 oz ricotta cheese
• 3 eggs
• ¾ cup sugar
• 2 tsp vanilla paste
• 1 cup sweetened shredded coconut
• ½ cup sliced toasted almonds
• 1⅓ cup powdered sugar
• ¼ cup coconut milk plus more if needed

Directions

• Start by preheating your oven to 350 F and lining a 9 x 13 inch baking dish with foil.
• In a large bowl, whisk together the cake mix, eggs, water, oil, and vanilla. Mix until smooth and no lumps remain.
• Pour the cake batter into the baking dish.
• In a medium bowl, whisk together the ricotta, eggs, sugar, and vanilla paste.
• Pour the ricotta mixture evenly over the cake batter. Sprinkle almonds and coconut over top.
• Bake for about 45-50 minutes until golden brown on top and an inserted toothpick comes out clean.
• Whisk together the coconut milk and sugar until smooth. Add a little more milk if you want a thinner glaze.