Coconut Ricotta Cloud Cake Recipe
If you are craving a dessert that feels like a gentle, airy cloud but is packed with creamy, tropical goodness, the Coconut Ricotta Cloud Cake Recipe is exactly what you need. This cake is the perfect marriage of ricotta’s rich creaminess and the sweet, nutty essence of shredded coconut, all wrapped up in a light, tender crumb that practically melts in your mouth. Whether it’s for a special occasion or a delightful weekend treat, this cake offers a captivating experience that’s fresh, comforting, and irresistibly delicious.
Ingredients You’ll Need
The beauty of the Coconut Ricotta Cloud Cake Recipe lies partly in its simplicity. Each ingredient plays a crucial role in creating a balance of texture, flavor, and that signature cloud-like softness you’ll love.
- 16 oz ricotta cheese: Well-drained to ensure a smooth, creamy base for the cake batter without excess moisture.
- ½ cup sugar: Choose white, coconut, or brown sugar depending on your preferred sweetness and subtle flavor undertone.
- 3 large eggs: They provide structure and help achieve that fluffy, cloud-like texture.
- 1 teaspoon rum extract (or vanilla extract): Adds a warm, aromatic depth that perfectly complements the coconut.
- ⅓ cup tapioca starch (or cornstarch): Helps lighten the cake by giving it a soft and delicate crumb.
- 1 teaspoon baking powder: Essential for providing lift so your cake rises beautifully.
- Pinch of salt: Balances the sweetness and enhances all the other flavors.
- 1 cup unsweetened shredded coconut: Gives texture and that unmistakable tropical flair in every bite.
How to Make Coconut Ricotta Cloud Cake Recipe
Step 1: Prepare the Pan and Preheat
Get things started by preheating your oven to 350°F (175°C). Grease an 8-inch springform pan or cake pan and line it with parchment paper. This step is key to making sure your cake comes out cleanly without sticking.
Step 2: Whisk Ricotta and Sugar
In a large bowl, vigorously whisk the well-drained ricotta cheese and sugar until smooth and velvety. This creates the luscious base that will make your cake irresistibly creamy.
Step 3: Incorporate Eggs and Flavoring
Add the eggs one at a time, gently mixing after each addition to maintain that cloud-like airiness. Stir in the rum or vanilla extract, infusing warmth and complexity into the batter.
Step 4: Combine Dry Ingredients
Sift together the tapioca starch, baking powder, and pinch of salt into a separate bowl. This ensures even distribution and prevents lumps, contributing to a consistent texture.
Step 5: Fold Dry Ingredients into Wet
Gently fold the sifted dry ingredients into the ricotta mixture, being careful not to deflate the batter. This step is crucial for that soft, billowy quality unique to this cake.
Step 6: Add Shredded Coconut
Finally, evenly fold in the shredded coconut, which adds delightful bursts of tropical flavor and a subtle bite throughout the cake.
Step 7: Bake Until Golden and Set
Pour the batter into your prepared pan and smooth the surface with a spatula. Bake for 40-45 minutes until the top is a delicate golden color and a toothpick inserted in the center comes out clean. The aroma filling your kitchen will be tantalizing!
Step 8: Cool and Serve
Allow the cake to cool completely before removing it from the pan. This settling period enhances its texture and makes slicing a breeze. Enjoy it chilled or at room temperature for the full sensory experience.
How to Serve Coconut Ricotta Cloud Cake Recipe
Garnishes
The best way to elevate your Coconut Ricotta Cloud Cake Recipe is with simple yet thoughtful garnishes. A sprinkling of toasted coconut flakes adds crunch and intensifies the coconut essence. Fresh berries or a drizzle of passion fruit sauce also bring a bright contrast that brightens each bite.
Side Dishes
Serving the cake alongside a scoop of creamy vanilla ice cream or a dollop of lightly sweetened whipped cream creates a delightful harmony of textures and temperatures. A cup of fragrant tea or a rich coffee pairs beautifully, rounding out this lightly sweet and satisfying dessert.
Creative Ways to Present
Get creative by layering slices of the coconut ricotta cloud cake with fruit compote and coconut cream to make a semi-frosted cake tower. Alternatively, cut the cake into cubes and serve as a petite dessert on skewers with assorted tropical fruits for a charming, shareable treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover coconut ricotta cloud cake tightly wrapped in plastic wrap or an airtight container in the refrigerator. It will keep fresh for up to 3 days without losing its soft texture or flavor.
Freezing
You can freeze the cake by wrapping it securely in plastic wrap followed by aluminum foil to prevent freezer burn. Freeze for up to one month. Thaw overnight in the fridge before serving to maintain moisture and flavor.
Reheating
If you prefer a warm slice, gently reheat the cake in a low oven (around 300°F or 150°C) for 10 minutes or until warmed through. Avoid microwaving to preserve the delicate crumb structure.
FAQs
Can I use regular flour instead of tapioca starch?
Regular all-purpose flour can be used if tapioca starch is unavailable, but it may slightly alter the cake’s light and airy texture. Tapioca starch helps keep the crumb soft and cloud-like, which is the hallmark of this recipe.
Is this cake gluten-free?
Yes, when using tapioca starch or cornstarch, this Coconut Ricotta Cloud Cake Recipe is naturally gluten-free, making it a delicious option for those with gluten sensitivities.
Can I substitute the ricotta cheese with another cheese?
Ricotta is key to achieving the creamy, moist texture of the cake. While similar fresh cheeses like mascarpone or cottage cheese might work, they will change the flavor and consistency. If you substitute, choose high-quality fresh cheese and ensure it is well-drained.
How important is the rum or vanilla extract?
The rum or vanilla extract adds essential aromatic notes that complement the coconut beautifully. If you omit it, the cake will still be tasty but might lack a little of the depth and warmth that make this recipe special.
Can this cake be made dairy-free?
Since ricotta is a primary ingredient, making this exactly as is dairy-free is challenging. However, experimenting with dairy-free ricotta-style alternatives made from nuts or soy could be an option, though texture and flavor will differ.
Final Thoughts
There is something truly magical about the Coconut Ricotta Cloud Cake Recipe. It’s light, creamy, and effortlessly tropical, making it a delightful standout for any occasion. Once you try it, you’ll find yourself coming back to this recipe whenever you want to impress friends or simply treat yourself to a slice of heaven. So grab your ingredients and give this dreamy cake a go—you won’t regret it!
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Coconut Ricotta Cloud Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Coconut Ricotta Cloud Cake is a light, fluffy, and moist dessert perfect for coconut lovers. Made with well-drained ricotta cheese and shredded coconut, this cake boasts a delicate texture enhanced by a hint of rum or vanilla extract. It’s an easy-to-make cake that bakes to a golden perfection and can be enjoyed chilled or at room temperature.
Ingredients
Cake Ingredients
- 16 oz ricotta cheese, well drained
- ½ cup sugar (white, coconut, or brown sugar)
- 3 large eggs
- 1 teaspoon rum extract (or vanilla extract)
- ⅓ cup tapioca starch (or cornstarch)
- 1 teaspoon baking powder
- Pinch of salt
- 1 cup unsweetened shredded coconut
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease and line an 8-inch springform or cake pan with parchment paper to prevent sticking and ensure easy removal.
- Mix ricotta and sugar: In a large bowl, whisk together the well-drained ricotta cheese and sugar until the mixture is smooth and creamy, ensuring no lumps remain.
- Add eggs and extract: Crack the eggs one at a time into the bowl, gently mixing after each addition to keep the batter light. Then stir in the rum extract or vanilla extract for added flavor.
- Combine dry ingredients: Sift the tapioca starch or cornstarch together with the baking powder and salt to ensure even distribution and avoid clumps.
- Fold dry ingredients into wet: Gradually fold the sifted dry ingredients into the ricotta mixture carefully, maintaining the airy texture.
- Add shredded coconut: Gently fold in the unsweetened shredded coconut until it is evenly distributed throughout the batter.
- Prepare to bake: Pour the batter into the prepared pan and smooth the top with a spatula for even baking.
- Bake the cake: Place in the oven and bake for 40–45 minutes until the cake is set and lightly golden on top. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool and serve: Allow the cake to cool completely in the pan before removing. Serve chilled or at room temperature for the best flavor and texture experience.
Notes
- Ensure the ricotta cheese is well drained to avoid excess moisture in the batter.
- You can substitute rum extract with vanilla extract based on your preference.
- Tapioca starch or cornstarch works equally well; tapioca will provide a slightly more elastic texture.
- For a dairy-free option, try using a vegan ricotta alternative, though baking times and texture may vary.
- Storing the cake in the refrigerator will keep it fresh for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
