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Coconut Ricotta Cloud Cake

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This Coconut Ricotta Cloud Cake is a light, fluffy, and moist dessert that melts in your mouth. Made with creamy ricotta cheese, shredded coconut, and a hint of vanilla, it has a delicate texture that feels like a soft cloud. Perfect for any occasion, this cake is naturally gluten-free and pairs beautifully with fresh berries or a dusting of powdered sugar!

Ingredients

Scale

For the Cake:

  • 1 cup whole milk ricotta cheese (room temperature)
  • ½ cup unsalted butter (softened)
  • ¾ cup granulated sugar
  • 3 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract (optional)
  • 1 ½ cups almond flour (or finely ground coconut flour)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup shredded coconut (unsweetened)

For Garnish:

  • ¼ cup powdered sugar (for dusting)
  • ¼ cup toasted coconut flakes
  • Fresh berries (optional)

Instructions

1. Preheat & Prepare:

  • Preheat your oven to 325°F (163°C).
  • Grease and line an 8-inch round cake pan with parchment paper.

2. Cream the Butter & Ricotta:

  • In a large mixing bowl, beat the butter and sugar until light and fluffy (about 2 minutes).
  • Add the ricotta cheese and mix until smooth.

3. Add Eggs & Flavoring:

  • Beat in the eggs, one at a time, mixing well after each addition.
  • Stir in the vanilla and coconut extracts.

4. Mix the Dry Ingredients:

  • In a separate bowl, whisk together the almond flour, baking powder, salt, and shredded coconut.

5. Combine & Bake:

  • Gradually fold the dry ingredients into the wet mixture, stirring until just combined.
  • Pour the batter into the prepared cake pan and smooth the top.
  • Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool & Serve:

  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
  • Dust with powdered sugar, sprinkle toasted coconut flakes, and serve with fresh berries if desired.

Find it online: https://ukfinda.com/coconut-ricotta-cloud-cake/