Coconut Ricotta Cloud Cake Recipe
If you’re searching for a dessert that’s both light as air and deeply satisfying, you’re in for a treat with this Coconut Ricotta Cloud Cake Recipe. This cake is a perfect balance of fluffy texture and rich, tropical coconut flavor, wrapped up in the creamy essence of ricotta cheese. It’s the kind of dessert that feels indulgent without being heavy, making it an ideal finish to any meal or a delightful afternoon snack. Once you try this recipe, you’ll understand why it deserves a permanent spot in your baking repertoire.
Ingredients You’ll Need
Each ingredient in this Coconut Ricotta Cloud Cake Recipe plays a crucial role, from the creamy ricotta that offers moisture and richness, to the egg whites that create the signature cloud-like fluff. These simple staples come together to make something truly special.
- Whole milk ricotta cheese: The star ingredient that brings a creamy texture and subtle tang to the cake.
- Granulated sugar: Balances the tanginess of ricotta and sweetens the overall cake perfectly.
- Eggs (separated): Yolks add richness while the whipped whites provide the airy lift.
- Full-fat coconut milk: Adds moisture and lush coconut flavor enhancing the tropical vibe.
- Unsweetened shredded coconut: Adds texture and a toasty coconut bite throughout the cake.
- All-purpose flour: Provides the structure that holds this delicate cake together gently.
- Baking powder: Lightens the cake further and ensures a perfect rise.
- Vanilla extract: Rounds out the flavor with a warm, sweet aroma.
- Salt: Enhances and balances all the sweet and creamy flavors.
- Lemon zest (optional): Offers a fresh, bright contrast that lifts the coconut’s richness.
- Powdered sugar: For dusting and adding a delicate, sweet finish.
- Toasted coconut flakes (optional): Adds an eye-catching garnish with an extra crunch and coconut punch.
How to Make Coconut Ricotta Cloud Cake Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F and lining the bottom of an 8-inch springform pan with parchment paper. This step ensures your cake doesn’t stick and comes out perfectly formed after baking, setting the stage for flawless results.
Step 2: Mix the Ricotta and Sugar
In a large bowl, whisk together the ricotta cheese and granulated sugar until smooth and creamy. This blend forms the luxurious base of the cake, melding sweetness and tang in a luscious mixture.
Step 3: Incorporate the Yolks and Remaining Ingredients
Add the egg yolks, coconut milk, shredded coconut, flour, baking powder, vanilla extract, salt, and lemon zest if you’re using it. Stir until everything comes together in a smooth, consistent batter that promises lightness paired with flavor depth.
Step 4: Whip Egg Whites to Stiff Peaks
In a separate clean bowl, beat the egg whites until they hold stiff peaks. This step is crucial as it aerates the cake batter, giving the final cake its signature cloud-like texture that practically floats on your tongue.
Step 5: Fold Egg Whites into the Batter
Gently fold the egg whites into the ricotta mixture in three additions. Take care to combine them delicately to keep as much air as possible trapped inside, ensuring that fluffy, ethereal cake you’re aiming for.
Step 6: Bake the Cake
Pour your beautifully aerated batter into the prepared springform pan and smooth the top. Bake for 40 to 45 minutes, until the center is set and the edges turn a lovely light golden color. This is the moment when the magic happens, turning batter into a cloud-textured delight.
Step 7: Cool and Garnish
Allow the cake to cool completely in the pan before removing the sides of the springform pan. Transfer it carefully to a serving plate, dust with powdered sugar, and sprinkle with toasted coconut flakes if you want that extra coconut charm and crunch. Your Coconut Ricotta Cloud Cake Recipe is now ready to wow!
How to Serve Coconut Ricotta Cloud Cake Recipe
Garnishes
Dusting the cake with a fine layer of powdered sugar is classic and simple, but adding toasted coconut flakes enhances the tropical feel while offering a beautiful visual contrast and a little crunch. Fresh berries on top can add color and a tart balance to the cake’s sweetness.
Side Dishes
This cloud cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for those extra-special occasions. For a fruity twist, serve it alongside a vibrant berry compote or tropical fruit salad to complement the coconut flavors.
Creative Ways to Present
Try layering slices of the Coconut Ricotta Cloud Cake with fresh fruit in a trifle bowl for an elegant dessert centerpiece. Alternatively, cut into small squares for a charming tea-time treat or wrap individual slices in parchment paper for delightful dessert gifts.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. For longer freshness, keep it in the refrigerator where it can last about 4 to 5 days without losing its delicate texture and flavor.
Freezing
You can freeze slices of the Coconut Ricotta Cloud Cake Recipe by wrapping each piece carefully in plastic wrap and then placing them in an airtight container or freezer bag. Freeze for up to three months. Thaw overnight in the fridge before serving to maintain the cake’s wonderful texture.
Reheating
When ready to enjoy your leftovers, warm the slices gently in a low oven or microwave until just heated through. This helps bring back the softness and enhances the comforting flavors, making your cake taste freshly baked again.
FAQs
Can I use a different type of ricotta for this cake?
Whole milk ricotta works best because it provides the ideal creamy texture and richness. Part-skim ricotta can be used but might result in a slightly less moist cake.
Is this cake gluten-free?
The traditional recipe uses all-purpose flour, which contains gluten. However, you can substitute it with a gluten-free flour blend to make a gluten-free version while maintaining the light texture.
Can I make this cake dairy-free?
This recipe relies heavily on ricotta and coconut milk for creaminess, so making it fully dairy-free would require using a dairy-free ricotta substitute, which is less common. Coconut milk alone won’t provide the same structure or flavor balance.
How can I add more coconut flavor?
In addition to the shredded coconut and coconut milk, toasting the coconut flakes before garnishing intensifies the coconut aroma and flavor, giving your cake an irresistible tropical punch.
What is the best way to serve this cake for a party?
Cut the cake into neat slices and place on a beautiful serving platter with garnishes like toasted coconut and fresh berries. Adding a drizzle of berry sauce or whipped cream alongside invites guests to customize each slice.
Final Thoughts
There’s just something magical about the Coconut Ricotta Cloud Cake Recipe that makes it a standout crowd-pleaser. Its perfect balance of airy texture and tropical flavor will have you reaching for seconds with a smile. So next time you want to share a treat that’s both impressive and comforting, give this recipe a try—you’ll love the way it feels like a celebration in every bite!
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Coconut Ricotta Cloud Cake Recipe
- Total Time: 60 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This Coconut Ricotta Cloud Cake is a light and airy dessert featuring creamy ricotta cheese combined with coconut milk and shredded coconut for a tropical twist. Fluffy egg whites are folded in to create a cloud-like texture, while hints of vanilla and optional lemon zest add brightness. Baked to a golden perfection and garnished with toasted coconut flakes, this cake is perfect for those seeking a moist yet delicate treat with a subtle coconut flavor.
Ingredients
Wet Ingredients
- 1 cup whole milk ricotta cheese
- 3/4 cup granulated sugar
- 3 eggs, separated
- 1/2 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
Dry Ingredients
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened shredded coconut
For Garnish
- Powdered sugar, for dusting
- 1/4 cup toasted coconut flakes (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with parchment paper for easy removal and set aside.
- Mix Ricotta and Sugar: In a large bowl, whisk together the whole milk ricotta cheese and granulated sugar until the mixture is smooth and creamy.
- Add Remaining Wet and Dry Ingredients: To the ricotta mixture, add the egg yolks, coconut milk, shredded coconut, all-purpose flour, baking powder, vanilla extract, salt, and lemon zest if using. Mix until all ingredients are fully combined into a batter.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites using an electric mixer until stiff peaks form. This step is crucial to achieve the cake’s light and airy texture.
- Fold Egg Whites Into Batter: Gently fold the beaten egg whites into the ricotta batter in three additions. Take care to fold delicately to preserve as much air as possible, which helps create the cloud-like fluffiness.
- Pour and Bake: Pour the combined batter into the prepared springform pan and smooth the top evenly with a spatula. Bake in the preheated oven for 40 to 45 minutes, or until the center is set and the edges have turned a light golden color.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This cooling stage helps the cake set properly.
- Remove Pan and Garnish: Carefully remove the sides of the springform pan and transfer the cake to a serving plate. Dust the top with powdered sugar and sprinkle toasted coconut flakes if desired.
- Serve: Slice into 8 pieces and serve as is, or pair with fresh berries or berry sauce for added flavor. For a richer texture, chill the cake for 1 to 2 hours before serving.
Notes
- For a richer texture, chill the cake for 1 to 2 hours before serving.
- Add a splash of almond extract to the batter for a more nutty flavor.
- This cake pairs wonderfully with fresh berries or a drizzle of berry sauce.
- Be careful when folding egg whites to retain air and maintain the light texture.
- Using full-fat ricotta and coconut milk enhances the cake’s moistness and flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
