WEEKEND HERB BLOGGING 15 – COCONUT AND RICOTTA CAKE
I’m really in a hurry today because we’re expecting guests for lunch and I have to start on the lasagna and I have some other important things to do like making some order in the chaos, thus leaving the guest under the impression that some order rules in this house. But the food blogger’s fanaticism has taken me over and I have to post my contribution to Kalyn’s Weekend Herb Blogging before I take the dog out for a walk! Don’t forget to visit Kalyn’s Kitchen tomorrow for the round-up!
Yesterday I managed to crack the hard nut that had been bothering me since Christmas when I bought it! With the help of a saw, a hammer and a big knife, the coconut was finally opened and my quest was over! Almost because I wanted to do something with it as well. The thing is that neither me nor Marco really like coconut and our children are more or less indifferent I think. I only bought it out of sentimental reasons, my father always bought a coconut for Christmas and I felt a need to be close to him in some way during the celebrations. A really lousy way to substitute him but at least I felt as if I transmitted his tradition to my children, something they seemed to happily unaware of! I don’t think children are open to these kind of things before they have opened their parcels… Anyway, I just couldn’t throw it away so I decided to make a cake with it and I felt that if I added some ricotta, the coconutty taste would soften. And I was right! The most amazing thing was that even Marco liked it! But that’s the beauty of using fresh things when you cook!
COCONUT AND RICOTTA CAKE
250 ml/1 cup sugar
100 g/0,42 cup salted butter, melted
125 g/4,4 oz ricotta
300 ml/1,25 cup freshly grated coconut, ( you should use more if you like cocnut, I didn’t want the cocnut to be overwhelming)
350 ml/1,5 cup flour
1 tsp baking powder
– Whip egg and sugar for a couple of minutes before adding the melted butter and the ricotta that you first mash with a fork.
– When it is smooth, add the grated coconut, the flour and the baking powder and stir well.
– Bake in a pre-heated oven (175°C/350°F) for 30-35 minutes.