Coconut Toffee Ricotta Cheese Cake

This is one of the most moist, delicious cakes I have ever had!  The idea came from a coffee cake recipe, I made some changes and added coconut and toffee bits.  As it bakes it transforms, in some spots the ricotta layer sinks and other spots it stays on top, but each bite is a mixture of all the wonderful flavors!

                       

Cake Layer:
1 box white cake mix (pudding in the mix)
3 eggs
1 cup water
1/3 cup oil
2 tsp vanilla

Ricotta Cheese Layer:
15 oz ricotta cheese
3 eggs
3/4 cup sugar
2 tsp vanilla

Topping:
3/4 cup toffee bits
3/4 cup shredded sweetened coconut
powdered sugar

Preheat oven to 350°.  Spray 9″x13″ glass pan with non-stick spray.  With electric mixer combine cake mix, eggs, water, oil, and vanilla.  Beat for 2 minutes.  Pour into prepared pan.  With electric mixer combine ricotta cheese, eggs, sugar, and vanilla, it will be a thin consistency.  Pour ricotta mixture over cake layer batter in pan, spread evenly to cover.  Sprinkle toffee bits and coconut evenly over ricotta cheese layer.  Bake 45-50 minutes.  During baking the cheese mixture will sinks in some places and stays on top in other places.  The sides might come up over, it does it own thing while baking!  Cool completely.  Sprinkle with powdered sugar, it helps to hide the uneven look, but when you taste it you won’t care!  Cut into squares to serve.  Keep cake refrigerated.

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

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