Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Ricotta Cloud Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 72 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

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