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Preheat the oven to 350F (180C). Line an 8 or 9 inch (springform) pan with parchment paper at the bottom, and grease the sides.
In a bowl add the ricotta (well drained) and the sugar. Whisk well (or beat with a hand mixer) until light and foamy. Add the eggs one at a time while mixing.
Add the vanilla extract, corn starch and baking powder. Mix some more. Fold in the shredded coconut. And pour the batter in the prepared pan.
Bake in the middle of the oven at 350F for about 40 to 45 minutes.
Let the cake cool for at least 15 minutes before removing from the pan. Sprinkle with powdered sugar or more shredded coconut
.