Coconut Lime Ricotta Cake {Flourless} | | Bright, light and incredibly delicious Coconut Lime Cake made with ricotta cheese and almond meal. Just like that classic Coconut Lime Cake, but better! AND gluten free!

Coconut Lime Ricotta Cake {Flourless}

Bright, light and incredibly delicious Coconut Lime Cake made with ricotta cheese and almond meal.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12
Calories 265 kcal
Author Katerina



  • 1 stick (8 tablespoons) butter, softened
  • 1-1/3 cups sugar , divided
  • 3 limes , juiced and zested
  • 4 eggs , separated and at room temperature
  • 2-1/2 cups almond flour
  • 1 cup part skim ricotta cheese
  • 1/2 cup sweetened flaked coconut


  • 5 tablespoons butter , room temperature
  • 2 cups powdered sugar
  • pinch of salt
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • coconut flakes for garnish



  1. Preheat oven to 350F.
  2. Line the base and sides of an 8-inch cake pan with parchment paper; set aside.
  3. Combine butter and sugar in your mixer's bowl; beat for 5 minutes on medium speed.
  4. Add lime zest and lime juice; continue to beat for 3 to 4 minutes, or until mixture is pale and creamy.
  5. Scrape down the sides of the bowl and with the mixer on, add the egg yolks, one at a time, continuing to beat until combined.
  6. Add the almond flour and continue to beat until thoroughly combined.
  7. Using a rubber spatula, fold in the ricotta and coconut. Set aside.
  8. In a clean bowl, beat the egg whites until soft peaks form.
  9. Gradually add 1/3-cup sugar to the egg whites and continue to beat until stiff peaks form.
  10. Using a rubber spatula, fold a third of the egg whites into the cake batter.
  11. Fold in the rest of the egg whites until thoroughly incorporated.
  12. Transfer the batter to the previously prepared cake pan and smooth the top.
  13. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  14. Remove from oven and transfer to a wire rack; let completely cool in the cake pan.


  1. In your mixer's bowl, cream the butter until smooth.
  2. With the mixer on low speed, gradually beat in the powdered sugar.
  3. Scrape down the sides of the bowl.
  4. Add the salt, vanilla and lime juice; beat on high speed until frosting is light and fluffy, about 5 minutes.
  5. Add the lime zest and beat just until incorporated.
  6. Spread the frosting on the completely cooled cake.
  7. Sprinkle coconut flakes on top.
  8. Cut and Serve.

Recipe Notes

This cake tastes best the next day. I like to keep it in the fridge overnight and frost it while it's cold. br]A frosted cake can be kept at room temperature for 3 to 4 days.

Inspired by [Donna Hay

WW SmartPoints: 12

Nutrition Facts
Coconut Lime Ricotta Cake {Flourless}
Amount Per Serving
Calories 265 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g25%
Cholesterol 73mg24%
Sodium 99mg4%
Potassium 75mg2%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 27g30%
Protein 6g12%
Vitamin A 310IU6%
Vitamin C 5.3mg6%
Calcium 90mg9%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.