It’s something else, this little cake. Not a dense bite in sight. We’re talking light and fluffy but with sass.
Ingredients:
- 1 cup all purpose flour
- 1/2 cup sugar
- 1 Tbs. baking powder
- 1 Tbs. pumpkin spice
- 1/2 cup unsweetened shredded coconut
- Pinch of salt
- 1 cup ricotta cheese
- 2 eggs
- 1 Tbs. pumpkin extract
- 1 Tbs. coconut oil (olive oil or butter)
Instructions:
- Preheat your oven to 350.
- In a medium bowl, combine the flour, sugar, baking powder, pumpkin spice seasoning, the coconut and a pinch of salt. Whisk to incorporate.
- In another bowl, combine the ricotta, two eggs and pumpkin extract. Whisk until smooth. Add the dry ingredients to the wet and stir to combine.
- Grease a small pan or skillet with the coconut oil. Pour the batter into the skillet and top with a little more shredded coconut. Bake for 45 minutes, or until a toothpick comes out clean.
- Slice and serve!
- Serves 6.
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