Preheat the oven to 350°F (175°C). Grease and flour a cake pan.

In a mixing bowl, combine the flour, baking powder, and salt.

In another bowl, beat the ricotta cheese, coconut milk, sugar, eggs, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the shredded coconut.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 25-30 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 to a wire rack to cool completely.

In a mixing bowl, whip the heavy cream until soft peaks form.

Add the powdered sugar and coconut extract, and continue to whip until stiff peaks form.

Spread the whipped cream topping over the cooled cake.