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
Scale
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
