coconut eton mess cake with whipped ricotta cream

If this coconut eton mess cake with whipped ricotta cream doesn’t brighten your day, then I don’t know what will. You see, I told you!! SPRING!!

coconut eton mess cake with whipped ricotta cream

INGREDIENTS
COCONUT CAKE

  1. 3 3/4 cup all-purpose flour
  2. 1 1/2 tablespoons baking powder
  3. 1 1/2 teaspoons salt
  4. 1 1/4 cups canola oil
  5. 1 cup granulated sugar
  6. 1 cup honey
  7. 3 whole eggs + 3 egg yolks
  8. 2 teaspoons vanilla
  9. 1 1/2 cups full-fat canned coconut milk
  10. zest of 1 lemon
  11. 6-8 homemade or store-bought meringues
  12. edible flowers for decorating (optional)

WHIPPED RICOTTA CREAM

  1. 4 ounces cream cheese
  2. 16 ounce whole milk ricotta cheese
  3. 1 cup heavy whipping cream
  4. 2 tablespoons honey
  5. 1 teaspoon vanilla

TO ASSEMBLE THE CAKE

  1. 1 cup fresh strawberries divided
  2. 2 cups fresh raspberries divided
  3. zest of 1 lemon
  4. 1-2 blood oranges
  5. 2 passion fruits
  6. 6-8 homemade or store-bought meringues
  7. edible flowers for decorating (optional)
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INSTRUCTIONS

  • Preheat the oven to 350 degrees F. Grease three 8-inch (or 9 inch) round cake pans, or line with parchment paper, then butter/spray with cooking spray.
  • In a medium bowl, mix together the flour, baking powder and salt.
  • In the bowl of a stand mixer (or use a hand held mixer) beat together the canola oil, sugar, honey, eggs + egg yolks and vanilla until smooth. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the coconut milk and mix until combined. Batter should be pourable, but not super thin. Stir in the lemon zest.