Cake with peaches, ricotta and coconut: the recipe for a delicious and fragrant dessert

  • Type 1 flour
    200 grams

  • Ricotta cheese
    100 grams
    • 174 kcal

  • Sugar

    50 grams
    • 380 kilocalories
  • Extra virgin olive oil
    40 grams
    • 0 kcal

  • Grated coconut
    30 grams

  • Lemon juice

    1 teaspoon
    • 750 kcal
  • bicarbonate
    1 teaspoon

  • perch peaches

  • black cherry jam

    2 tbsp
  • Fresh rosemary
    10 needles
    • 29 kcal

  • Granulated sugar
    to taste
    • 389 kcal

Calories refer to 100 grams of product

The Peach, Ricotta and Coconut Cake it’s a soft simple and authentic, perfect for enjoying one of the most popular fruits of the summer season. A cottage cheese pastry soft and crumbly, it contains a filling of black cherry jam And sliced ​​fresh peaches, for a gourmet end result with a pleasantly exotic flavor. Needles Rosemary, added to the garnish, will give that extra decidedly unexpected touch. Find out how to make this cake by following our recipe step by step and enjoy it on breakfast Where nibble, accompanied by a serving of yogurt and a cup of tea. If you wish, you can replace the peaches with other seasonal fruits (apricots, figs, cherries), enrich the garnish with dried fruit Where puffed chocolate and choose the jam you prefer.

How to make peach, ricotta and coconut cake

Peach, Ricotta and Coconut Cake

In a bowl, combine the flour with the coconut, sugar and baking soda (1).

Peach, Ricotta and Coconut Cake

In another smaller bowl, combine the oil with the lemon juice, then add the ricotta (2) and mix well.

Peach, Ricotta and Coconut Cake

Pour the mixture into the bowl with the dry ingredients and mix everything together with a spatula (3).

Peach, Ricotta and Coconut Cake

At this point, work the dough with your hands, without heating it too much (4), until it has a soft and smooth consistency to the touch. Form a loaf, wrap it in cling film and transfer it to the refrigerator for an hour.

Peach, Ricotta and Coconut Cake

Roll out the dough with a rolling pin, on a sheet of baking paper, and form a rectangle 1 cm thick. Spread the black cherry jam using a spoon (5).

Peach, Ricotta and Coconut Cake

Arrange the peaches, after having peeled and cut them into quarters, along the central part, leaving the sides free (6). Cut off the rosemary needles and sprinkle them over the peaches.

Peach, Ricotta and Coconut Cake

Fold the two flaps on the longer sides towards the center, without overlapping them (7).

Peach, Ricotta and Coconut Cake

Close the two short sides to prevent the filling from coming out. Transfer the cake to a baking sheet (8) and bake at 175 ° C for 35-40 minutes, or in any case until golden brown.

Peach, Ricotta and Coconut Cake

Remove from the oven and let cool, then sprinkle with icing sugar to taste and serve in slices (9).


You can also flavor the dough with the seeds of a berry vanilla, a drop of gasoline or a pinch of cinnamon powder.

In our recipe, we chose to use perch peaches, a very tasty and compact yellow flesh variety; you can also use other types of this fruit, as long as they are not overripe and runny, to prevent them from wetting the base and compromising the final result.

If you wish, you can also serve the cake to at the end of the meal, accompanying it with a scoop of vanilla or fiordilatte ice cream.

If you liked the recipe, try the peach pie as well.


Peaches, ricotta and coconut cake can be stored for ambient temperature, in a suitable airtight container, for maximum one day; then, it is best to place it in the refrigerator and consume it a few days after preparation.