Coconut Ricotta Cloud Cake

Short Description

Coconut Ricotta Cloud Cake is a light, airy, and decadent dessert that melts in your mouth. This delicate cake combines creamy ricotta cheese with the tropical sweetness of coconut, creating a dreamy texture that’s both moist and fluffy. Perfect for special occasions or a simple yet elegant treat, this cake is sure to impress.

Why You’ll Love This Recipe

• Light and fluffy texture, like a cloud
• A perfect balance of creamy ricotta and sweet coconut
• Naturally moist—no need for heavy frosting
• Simple ingredients but an elegant result
• Great for brunch, tea time, or as a unique dessert

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• Ricotta cheese
• Eggs, separated
• Granulated sugar
• Unsalted butter, melted
• Vanilla extract
• All-purpose flour
• Baking powder
• Salt
• Unsweetened shredded coconut
• Lemon zest (optional, for brightness)

For Garnish:

• Powdered sugar
• Toasted coconut flakes
• Whipped cream (optional)

Directions

Prepare the Batter:

1. Preheat oven to 350°F (175°C). Grease and line a springform pan with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In another bowl, beat egg yolks with sugar until pale and fluffy.
4. Mix in ricotta cheese, melted butter, vanilla extract, and lemon zest (if using).
5. Gradually fold in the dry ingredients and shredded coconut.

Whip the Egg Whites:

1. In a separate bowl, beat egg whites until stiff peaks form.
2. Gently fold the egg whites into the batter in batches, ensuring a light texture.

Bake the Cake:

1. Pour the batter into the prepared pan and smooth the top.
2. Bake for 40–45 minutes or until golden and set in the center.
3. Let cool completely before removing from the pan.

Garnish and Serve:

1. Dust with powdered sugar and sprinkle with toasted coconut flakes.
2. Serve as-is or with a dollop of whipped cream.

Servings and Timing

• Servings: 8
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Variations

• Chocolate Twist: Add white or dark chocolate chips to the batter.
• Nutty Flavor: Fold in chopped almonds or macadamia nuts.
• Citrus Boost: Use orange zest for a citrusy kick.
• Gluten-Free Version: Substitute almond flour for all-purpose flour.
• Extra Creamy: Serve with a side of coconut cream or mascarpone.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 4 days.
• Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Reheating: Enjoy at room temperature or warm slices slightly in the microwave.

FAQs

Can I use full-fat or low-fat ricotta?

Full-fat ricotta works best for a richer texture, but low-fat can be used.

How do I prevent the cake from being too dense?

Be sure to fold in the egg whites gently to maintain the airy texture.

Can I use sweetened coconut instead of unsweetened?

Yes, but reduce the sugar slightly to balance the sweetness.

Is this cake overly sweet?

No, it has a mild sweetness, making it perfect for pairing with coffee or tea.

Can I add coconut extract for more flavor?

Yes, a teaspoon of coconut extract enhances the coconut taste.

What size pan should I use?

A 9-inch springform pan works best for even baking.

Can I make this cake ahead of time?

Yes! It tastes even better the next day as flavors develop.

How do I toast coconut flakes for garnish?

Bake at 325°F (163°C) for 5–7 minutes, stirring occasionally, until golden.

What can I serve with this cake?

Fresh berries, whipped cream, or a drizzle of honey complement it well.

Can I turn this into cupcakes?

Yes! Bake in a muffin tin for 20–25 minutes.

Conclusion

Coconut Ricotta Cloud Cake is an elegant yet simple dessert that’s light, moist, and bursting with coconut flavor. Its delicate texture and subtle sweetness make it perfect for any occasion. Serve it with powdered sugar, whipped cream, or fresh fruit for a delightful treat that feels like a cloud in every bite!

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