Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper for easy removal.

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the ricotta cheese, coconut cream, and vanilla extract, blending until smooth and creamy.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to ensure a tender cake.

Fold in the shredded coconut, ensuring it is evenly distributed throughout the batter.

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Once the cake is completely cool, dust it with powdered sugar for a light finish, or garnish with fresh fruit for a burst of color and flavor.

Serve as is, or with a dollop of extra coconut cream for an indulgent touch.