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.
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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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