Este bolo de coco e requeijão tem tudo para conquistar: é húmido, aromático, com um toque fresco de limão e uma textura delicada dada pelo requeijão. Ideal para acompanhar um chá ou como sobremesa leve no final de uma refeição. Simples de preparar, mas com um sabor que surpreende e agrada a todos!

Ingredientes

  • 150g de requeijão (usei de mistura)
  • 5 gemas+5 claras de ovo
  • 1 pitada de sal de mesa
  • 100g de côco ralado
  • Sumo e raspa de 1 limão
  • 150g de açúcar branco
  • 2 colheres de sopa de mel

Preparação

  1. Ligar o forno a 180ºC.
  2. Untar com margarina um tabuleiro retangular e reservar.
  3. Bater as claras com uma pitada de sal fino em castelo firme e reservar.
  4. Numa outra taça bater as gemas, o requeijão, o açúcar, o mel, o sumo e a raspa do limão e o côco ralado.
  5. Incorporar aos poucos as claras em castelo sem bater.
  6. Colocar a massa na forma e levar ao forno por 20-25 minutos.
  7. Deixar arrefecer.
  8. Cortar em quadrados e servir polvilhado de côco ralado.

Craving a tropical, creamy treat with a citrus twist? Here’s the English version for you—get ready to slice up some sunshine!

Coconut & Ricotta Traybake

This moist coconut and ricotta cake is the kind of simple joy that belongs on every teatime table. The creamy ricotta adds a soft, lush crumb, while desiccated coconut delivers that classic tropical sweetness. Bright lemon zest and juice lift the flavour, bringing a refreshing zing that balances beautifully with the honey and sugar. It’s a bake that feels both homey and special: easy to make, yet sure to impress.

Perfect for serving in small squares, as an end to a meal or with a cup of tea, this traybake is all about texture—a tender crumb, a hint of chew from the coconut, and a delicate golden crust. For extra indulgence, serve dusted with extra coconut, or pair with a dollop of Greek yogurt and fresh fruit.

Tip: Want to give it a twist? Add a handful of finely chopped dried pineapple or a few drops of rum extract to the batter for a tropical holiday vibe. The cake keeps well for two days, stored airtight, making it a great make-ahead option for parties or family gatherings.

Ingredients

  • 150g ricotta cheese (mixed milk if possible, or cow’s milk)
  • 5 large eggs, separated
  • 1 pinch of salt
  • 100g desiccated coconut, plus extra for dusting
  • Zest and juice of 1 lemon
  • 150g caster sugar
  • 2 tbsp honey

Method

  1. Preheat the oven to 180°C (160°C Fan / Gas Mark 4). Grease a rectangular baking tin with butter (or margarine) and set aside.
  2. In a clean bowl, whisk the egg whites with a pinch of salt to stiff peaks. Set aside.
  3. In another bowl, beat together the egg yolks, ricotta, sugar, honey, lemon zest and juice, and desiccated coconut until smooth and well combined.
  4. Gently fold the whisked egg whites into the batter in three additions, taking care to keep as much air as possible in the mixture.
  5. Pour the batter into the prepared tin and smooth the top. Bake for 20–25 minutes, or until golden and just set in the centre.
  6. Allow to cool completely in the tin.
  7. Once cool, cut into squares and serve sprinkled generously with extra desiccated coconut.