Begin by preheating your oven to 350°F (175°C) and prepare a round cake pan by greasing it lightly or lining with parchment paper.

In a large mixing bowl, combine the ricotta cheese and coconut milk, whisking until the mixture is smooth and creamy.

Separate the egg whites from the yolks into a clean mixing bowl, add a pinch of salt, and beat on high speed until stiff peaks form.

In another bowl, whisk together almond flour, baking powder, and shredded coconut until evenly mixed.

Gently fold the dry mixture into the ricotta and coconut milk combination until just incorporated.

Carefully add the whipped egg whites into the batter and fold gently using a spatula until no white streaks remain.

Pour the batter into the prepared cake pan and bake for approximately 30-35 minutes, or until golden brown.

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack.