Almond Ricotta Coconut Loaf saved me the last time a friend texted that they were stopping by for coffee in an hour. I needed something quick, cozy, and not too sweet. I also wanted a gluten free bake that did not taste like a compromise. This loaf does it all with tender crumb, warm almond notes, and a little coconut glow. Stick around and I’ll show you how I bake it, what to expect, and five simple ways to serve it so it never feels boring. 
Ingredients for Almond Ricotta Cake
Here’s what I reach for when I make this loaf. It is flourless, so you’ll see almond flour doing the heavy lifting. Grab a standard loaf pan, 8.5 by 4.5 inches, and line it with parchment for easy removal.
- 1 and 1/2 cups fine almond flour packed lightly for best accuracy
- 3/4 cup unsweetened shredded coconut regular or desiccated, not sweetened flakes
- 1 cup whole milk ricotta drained for 15 minutes to remove excess moisture
- 3 large eggs room temperature for a fluffier crumb
- 1/2 cup sugar granulated or coconut sugar both work
- 1/4 cup melted coconut oil or unsalted butter cooled to lukewarm
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional but lovely
- 1 teaspoon baking powder gluten free if needed
- 1/4 teaspoon fine sea salt
- Finely grated zest of 1 small orange or lemon optional, brightens everything
- 2 tablespoons sliced almonds plus a tablespoon of shredded coconut for the top
Quick note on flavor: citrus works beautifully with almond and ricotta. If you love zest as much as I do, peek at my citrusy favorite ricotta almond orange zest loaf for more ideas on balancing sweetness with brightness.
Two more tips before we bake. First, drain the ricotta so the loaf doesn’t turn gummy. Second, use room temperature eggs. Cold eggs make the batter seize up and that can mess with the rise.
How to make a flourless Italian almond ricotta cake
This Almond Ricotta Coconut Loaf leans into the classic Italian almond cake vibe, only baked as a simple loaf. It mixes quickly and bakes evenly with a gentle heat.
Prep the pan and whisk the bases
Heat the oven to 350 F. Grease your loaf pan and line it with a parchment sling that overhangs on both long sides. In a medium bowl, whisk almond flour, shredded coconut, baking powder, and salt until fluffy and well combined. This disperses the leavener evenly so there are no dense spots.
Mix the wet ingredients and bring it together
In a large bowl, whisk the ricotta and sugar until smooth and creamy, about 30 seconds. Add eggs one at a time, whisking until the mixture loosens and looks glossy. Stir in vanilla, almond extract, citrus zest, and the melted coconut oil or butter. Sprinkle the dry ingredients over the wet and gently fold until just combined. The batter will be thick and spoonable, almost like a very soft cookie dough. Let it rest 5 minutes so the coconut hydrates.
If you love minimal cleanup, this batter behaves a lot like the method in my one bowl almond ricotta coffee cake, so do not overmix and keep it easy.
Bake, test, and cool
Spoon the batter into the pan, smooth the top, and sprinkle with sliced almonds and a little coconut. Bake 45 to 55 minutes, rotating the pan halfway through. If the top is browning early, lay a loose sheet of foil over it. The loaf is done when a toothpick comes out mostly clean with a few moist crumbs, the top springs back lightly, and the center reads about 200 F on an instant read thermometer. Cool in the pan 15 minutes, then lift it out and cool on a rack until just warm or fully cool for clean slices.
Storage lessons from my kitchen: this loaf stays moist for 3 days covered at room temperature. For longer storage, refrigerate slices for up to a week or freeze well wrapped for a month. A quick toast or 10 seconds in the microwave brings the tenderness right back.
What to expect from this almond ricotta cake
I love how this bakes up. The crumb is tender and velvety, not airy and crumbly. Almond flour makes it rich without being heavy, and the shredded coconut adds delicate texture that fades as you chew. The top gets a little toasty, which is perfect against the soft interior. If you want a loaf that pairs with both coffee and tea, this is it.
The flavor is gentle and comforting. You taste almond first, then a little warmth from the vanilla, and finally a nudge of coconut. A splash of citrus zest keeps it from leaning too sweet. The best part is how it stays moist for days, which is exactly what you want from an everyday bake-along loaf like this.
My neighbor tried a slice with afternoon tea and texted me later saying, I can’t believe this isn’t wheat-based. It tastes like a cozy bakery cake that decided to hug me instead of crumble.
If you enjoy creamy, not-too-sweet desserts, you might also like the silky vibes in this Italian almond ricotta cheesecake. The textures are cousins, just with different personalities.
Tips for making almond ricotta cake
These are the things I’ve learned after many rounds of baking this Almond Ricotta Coconut Loaf. They’re small, but they matter.
Use fine almond flour. Coarser grinds can be sandy. Fine almond flour gives a smoother crumb.
Drain the ricotta for 10 to 15 minutes. Set it in a fine mesh sieve and let excess whey drip out. This is the difference between plush and soggy.
Weigh if you can. If not, fluff almond flour before measuring and level it with a knife.
Rest the batter. Even 5 minutes lets coconut hydrate and prevents tunneling.
Do not overbake. Start checking at 45 minutes. Look for the top to spring back and listen for a soft, quiet crumb when you press it gently.
Line the pan. Parchment makes clean release and prettier slices.
5 delightful ways to enjoy Almond Ricotta Coconut Loaf
- Breakfast toast style Warm a slice and add a thin layer of almond butter and a dab of raspberry jam. The sweet-salty-fruity combo is dreamy.
- Tea time treat Serve with a small bowl of berries and a dollop of lightly sweetened ricotta or Greek yogurt.
- Citrus glaze Stir powdered sugar with orange juice to a drizzle and zigzag over the cooled loaf. It wakes up the almond and coconut flavors.
- Coffee dessert Plate a slice with a scoop of vanilla ice cream and a sprinkle of toasted coconut. Eat slowly. Smile a lot.
- Snack board hero Cut into petite squares and add to a board with nuts, dried cherries, and dark chocolate. It’s low effort, very fun.
Bonus serving tip from my own kitchen: a light dusting of powdered sugar right before serving makes it look bakery-fancy in two seconds. If you’re gifting it, wrap slices in parchment and tie with string so the crumb breathes and stays tender.
More gluten free desserts
If this style of baking makes you happy, you’ll love the rustic-with-elegance vibe in this fruity bake: cherry almond ricotta clafoutis. It’s simple, naturally gluten free, and rewards you with creamy texture for about 10 minutes of active work.
For cookie cravings, swap your spoon for a spatula and bake crisp-edged cookies with coconut and almond. Or, if you want ultra tender little bites instead, try mini ricotta bakes and serve them warm with honey. The whole almond-ricotta family is dependable, cozy, and just sweet enough to feel special on a weekday.
Common Questions
Can I make this dairy free? You can try with a thick dairy free ricotta and coconut oil. Texture will be a bit less creamy, but still good.
Can I reduce the sugar? Yes. Drop to 1/3 cup for a lightly sweet loaf. The crust will brown a little less.
What pan size works best? A standard 8.5 by 4.5 inch loaf pan. A 9 by 5 pan works, but the loaf will be a touch shorter and may bake a few minutes faster.
How do I know it’s done? Look for a springy top, mostly clean toothpick, and an internal temp around 200 F. The edges should be golden.
How should I store it? Keep covered at room temp for 2 to 3 days. Refrigerate up to a week or freeze slices for a month.
A sweet little wrap up
If you’ve been looking for a moist, reliable bake that swings from breakfast to dessert, this Almond Ricotta Coconut Loaf is your new sidekick. It’s simple to mix, generously tender, and flexible with flavor swaps. Want more coconut almond inspiration before you preheat the oven again? Take a peek at this friendly take on a Coconut Almond Ricotta Cake for another spin on the nutty, creamy combo. However you slice it, I hope you’ll try it soon and find your own favorite way to enjoy it.
Almond Ricotta Coconut Loaf
- Total Time: 65 minutes
- Yield: 8 servings
- Diet: Gluten-Free
Description
A moist and tender flourless Italian loaf made with almond flour and ricotta, perfect for any occasion.
Ingredients
- 1 and 1/2 cups fine almond flour, packed lightly
- 3/4 cup unsweetened shredded coconut
- 1 cup whole milk ricotta, drained
- 3 large eggs, room temperature
- 1/2 cup sugar
- 1/4 cup melted coconut oil or unsalted butter, cooled
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 teaspoon gluten free baking powder
- 1/4 teaspoon fine sea salt
- Finely grated zest of 1 small orange or lemon (optional)
- 2 tablespoons sliced almonds
- 1 tablespoon shredded coconut (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper.
- In a medium bowl, whisk together almond flour, shredded coconut, baking powder, and salt until combined.
- In a large bowl, whisk ricotta and sugar until smooth. Add eggs one at a time, whisking until glossy.
- Stir in vanilla, almond extract, and melted coconut oil or butter.
- Sprinkle dry ingredients over wet ingredients and gently fold until just combined. Let batter rest for 5 minutes.
- Spoon batter into the prepared pan, smooth the top, and sprinkle with sliced almonds and shredded coconut.
- Bake for 45 to 55 minutes, rotating halfway through, until a toothpick inserted comes out mostly clean.
- Cool in the pan for 15 minutes, then remove and cool completely on a rack.
Notes
For best results, drain ricotta for 10-15 minutes; use room temperature eggs; and avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian