If this coconut eton mess cake with whipped ricotta cream doesn’t brighten your day, then I don’t know what will. You see, I told you!! SPRING!!

Coconut Eton Mess Cake with Whipped Ricotta Cream | halfbakedharvest.com @hbharvest

I know, I know, spring doesn’t officially start until Sunday, but I just could not help myself. Gimme all the color please! Let’s recap: we started with this KILLER Shawarma Chicken Salad, then moved on to these pretty Blueberry Muffin Yogurt Bowls, killed Wednesday with this Green Goddess Zucchini Pasta and now we are ending on a major high note with this pretty, berry filled, Coconut Eton Mess Cake!!

So yeah, Bring-On-Spring, I am SOO ready!

WATCH HOW-TO VIDEO HERE:

Also, I’m pretty excited for Easter as well! I kind of love Easter. It’s just fun. Fun colors, fun food and then ok, I love the idea that with Easter comes lots and lots of chocolate. 🙂 Oddly, there is zero chocolate in this cake, but it’s still cool, cause there is coconut, whipped ricotta and all this delicious fresh fruit. Lovin it.

Coconut Eton Mess Cake with Whipped Ricotta Cream | halfbakedharvest.com @hbharvestCoconut Eton Mess Cake with Whipped Ricotta Cream | halfbakedharvest.com @hbharvestCoconut Eton Mess Cake with Whipped Ricotta Cream | halfbakedharvest.com @hbharvest

I’m going to attempt to keep things short today. I’m getting my wisdom teeth pulled in the morning and well, I’m basically trying to get as much done before then as possible. And yes, I am totally having a feast for dinner tonight in fear of the “soft foods” diet.

UGH.

Honest truth? I’m not sure how long the whole “soft foods only” thing will last with me. I mean, don’t get me wrong, I will totally be eating all the ice cream my stomach will allow, but I just can’t go very long without REAL food…aka crunchy tacos, granola, big ass salads and um basically, foods that need chewing. This should be interesting…

Coconut Eton Mess Cake with Whipped Ricotta Cream | halfbakedharvest.com @hbharvestCoconut Eton Mess Cake with Whipped Ricotta Cream | halfbakedharvest.com @hbharvest

But anyway, this COCONUT ETON MESS CAKE!!

Isn’t it pretty? And fun?!? So perfect for Easter, it just kind of screams – SPRING! Ok and even summer too, I’m most definitely excited for that! Oh, and in case you were wondering…it’s still snowing here.

So if you’ve never heard of Eton Mess, it’s a traditional English dessert, usually made in a dish, with fresh fruit, smashed pieces of meringue, and cream. Super simple, but super delish. There are a ton of different fruit combos that can be used, but strawberries and bananas are most traditional… clearly I didn’t go completely traditional.

I took the idea of fresh fruit with smashed meringue and cream and basically put it all into a cake (not a new idea, but so much more fun!). BUT not just any cake, nope, a vanilla coconut cake. It’s EVERYTHING. I know at first glance you might think this cake looks difficult make, but it’s actually the complete opposite. An Eton Mess (Cake), is well, messy… so you really can’t go wrong. Just add fruit, cream and smashed meringue and inevitably your cake will be pretty and perfect!

As I said, the cake itself is a yummy and crazy moist vanilla coconut cake. The cake portion alone is awesome and perfectly sweet, so I didn’t want to go too crazy with the toppings. I went with a whipped ricotta cream and some fresh strawberries, raspberries and passion fruit. I also had a few blood oranges on hand so I added some slices of those in as well. You can really go with any of your favorite fruit combos, all berries would be delicious! Once you have your cream + fruit, just crumble on some homemade or store-bought meringue.

See, simple?!?

And then decorate with edible flowers or just add more fruit. Best part? Not only is this cake delicious, but it doubles as the perfect center piece for Easter Brunch or Easter Dinner.

COOL! 🙂

Coconut Eton Mess Cake with Whipped Ricotta Cream | halfbakedharvest.com @hbharvestCoconut Eton Mess Cake with Whipped Ricotta Cream | halfbakedharvest.com @hbharvestCoconut Eton Mess Cake with Whipped Ricotta Cream | halfbakedharvest.com @hbharvestCoconut Eton Mess Cake with Whipped Ricotta Cream | halfbakedharvest.com @hbharvest

Oh but guys?

Do you think this cake would make the “acceptable” list once I get my wisdom teeth pulled?? I still have two slices left (that I’ve secretly hidden from family). I’m thinking they will be the perfect treat once the Novocaine wears off…

Coconut Eton Mess Cake with Whipped Ricotta Cream | halfbakedharvest.com @hbharvestCoconut Eton Mess Cake with Whipped Ricotta Cream | halfbakedharvest.com @hbharvestCoconut Eton Mess Cake with Whipped Ricotta Cream | halfbakedharvest.com @hbharvest

Coconut Eton Mess Cake with Whipped Ricotta Cream.

Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 Servings
Calories Per Serving: 643 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Coconut Cake

Whipped Ricotta Cream

  • 4 ounces cream cheese
  • 16 ounce whole milk ricotta cheese
  • 1 cup heavy whipping cream
  • 2 tablespoons honey
  • 1 teaspoon vanilla

To assemble the Cake

  • 1 cup fresh strawberries divided
  • 2 cups fresh raspberries divided
  • zest of 1 lemon
  • 1-2 blood oranges
  • 2 passion fruits
  • 6-8 homemade or store-bought meringues
  • edible flowers for decorating (optional)

Instructions

  • Preheat the oven to 350 degrees F. Grease three 8-inch (or 9 inch) round cake pans, or line with parchment paper, then butter/spray with cooking spray.
  • In a medium bowl, mix together the flour, baking powder and salt.
  • In the bowl of a stand mixer (or use a hand held mixer) beat together the canola oil, sugar, honey, eggs + egg yolks and vanilla until smooth. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the coconut milk and mix until combined. Batter should be pourable, but not super thin. Stir in the lemon zest.
  • Pour the batter among the 3 cake pans and bake 25-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Grab 3 large flat plates, line them with wax or parchment paper and invert the cakes onto the paper lined plates. Cover and let the cakes cool completely before assembling.

Whipped Ricotta Cream

  • In the bowl of a stand mixer (or use a hand held mixer) fitted with the whisk attachment, whip the cream cheese until light and fluffy. Add the ricotta and heavy cream, continue to whip until the the ricotta is smooth and the cream has fluffed, about 6-8 minutes. Add the honey + vanilla and whip until combined. Keep the cream covered in the fridge until ready to assemble.

Assemble the Cake

  • In a bowl, mash together 1/2 cup chopped strawberry and 1/2 cup raspberries until you have a loose sauce.
  • Place one cake layer on a serving plate or cake stand and drizzle lightly with honey. Spread 1/3 of the ricotta cream over the cake and then swirl 1/3 over the mashed berries into the cream. Crumble 2-3 meringues over top. Add a handful of fresh chopped strawberries, raspberries, orange slices and passion fruit. Repeat with the remaining 2 cake layers. Be careful not to over fill your layers with fruit or the cake will be hard to slice.
  • If desired, decorate the cake with edible flowers.

Notes

*Coconut Cake adapted from [Martha Stewart | http://www.marthastewart.com/341935/coconut-layer-cake].

Coconut Eton Mess Cake with Whipped Ricotta Cream | halfbakedharvest.com @hbharvest

YUP. For sure, I mean, cake cures all!! ?

Coconut Eton Mess Cake with Whipped Ricotta Cream | halfbakedharvest.com @hbharvest

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Comments

    1. Hey Sara,
      The recipe is for the entire cake:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Mariken,
      In the bowl of a stand mixer (or use a hand held mixer) beat together the canola oil, sugar, honey, eggs + egg yolks and vanilla until smooth. xTieghan

  1. 3 stars
    Hi Tieghan! I love your website! So I was waiting on my meringue cookies to cool in the oven for 30 minutes before putting the cake tins in the oven. Since I was making the batter while the meringues were cooking, I ended up needing to leave the batter in the tins for about 30 minutes before putting them in the oven at 350 F (while the meringues finished). The batter rose a little, but nothing major. I greased the tins with both butter and vegetable oil (and probably used a bit too much, but when I cooked my layers for another 3-layer cake last week, I hadn’t put enough oil in to keep the layers from sticking and crumbling a bit when I took them out) and put them in for 350 F. The excess oil and butter made the sides a little burnt/crispy. It wasn’t a big deal, as I was able to just easily trim the edges. However, the inside of the cake is moist, but turned from a nice white cake to the color of a gingerbread cake and tastes a bit off. Any idea why this happened?? I also added an extra tsp of vanilla and powdered sugar to the frosting for extra sweetness.

  2. 3 stars
    Hi! I baked this cake last night and had some issues with the batter! The meringues were baking while I made the batter, so once I finished the batter, the meringues still had to rest for 30 min in the oven. I poured the batter into the cake tins while the meringues finished. The batter did begin to rise a small bit, but nothing major. Then I remained the oven temp to 350 and cooked for 30 min. When I baked a layer cake recently, my layers had stuck to the tins, so I actually ended up greasing the cake pans with both butter and vegetable oil. However, the layers got a bit too crispy on the edges, so I had to cut off the sides. However, most of the cake was still decently moist and not crispy, but it had a less than ideal flavor. Also, for some reason, the moist inside of the cake turned out to have the color of a gingerbread cake, as opposed to a spice cake. Any idea what could have happened? I also put a little extra vanilla (~1tsp) and added powdered sugar to the icing for extra sweetness.

    1. Hi Alarica, I am sorry I am not sure I really understand what you are asking? Did you follow the recipe? It sounds as though you made some changes? If you could clarify what it is you had trouble with and what you are asking that would help. Really hoping you enjoyed the cake hoping I can answer your questions for you soon! Thank you!! xTieghan

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