Serves: 16
Total Calories: 448
Mash ricotta with a fork in a mixing bowl. Add and mix well the butter, coconut, beaten egg yolks, sugar, cinnamon, and cornstarch. Fold in raisins.
Beat egg whites until stiff. Fold into the ricotta mixture.
Bake in a 9-inch cake pan at 350 degrees for 30-45 minutes.
This Ricotta and Coconut Cake recipe is from the A Taste of Brazil Cookbook. Download this Cookbook today.
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