If you’re craving a dessert that feels like a fluffy little cloud of tropical bliss, you have to try this Coconut Ricotta Cloud Cake Recipe. It’s light yet indulgent, marrying the creamy tang of ricotta with the sweet, nutty flavor of shredded coconut, all baked into a delicate cake that practically melts in your mouth. Whether you’re hosting a brunch or just treating yourself, this cake is a standout that’s surprisingly simple to make but impressively memorable with every bite.
Ingredients You’ll Need
The magic of this Coconut Ricotta Cloud Cake Recipe lies in its straightforward and wholesome ingredients. Each component plays a crucial role: the ricotta ensures a creamy texture, the coconut adds that irresistible tropical crunch, and the tapioca starch lightens the cake, making it delightfully airy.
- 16 oz ricotta cheese: Make sure it’s well drained to avoid excess moisture, which keeps the cake light.
- ½ cup sugar: Choose white, coconut, or brown sugar depending on how rich or caramel-like you want the flavor.
- 3 large eggs: These provide structure and help create the cake’s cloud-like texture.
- 1 teaspoon rum extract: Adds a warm, aromatic depth; vanilla extract works beautifully as a substitute.
- â…“ cup tapioca starch: This is essential for giving the cake its ethereal lightness; cornstarch works if tapioca is unavailable.
- 1 teaspoon baking powder: Gives the cake the gentle lift it needs.
- Pinch of salt: Balances sweetness and enhances overall flavors.
- 1 cup unsweetened shredded coconut: For a natural coconut flavor and a pleasant texture contrast.
How to Make Coconut Ricotta Cloud Cake Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Grease an 8-inch springform or cake pan and line it with parchment paper to ensure your cake slides out easily. This prep is crucial for maintaining the delicate structure of your cloud cake.
Step 2: Combine Ricotta and Sugar
In a large bowl, whisk together the drained ricotta and sugar until completely smooth. This duo forms the creamy base of your cake, and getting it well mixed here ensures a silky batter.
Step 3: Add Eggs and Extract
Add your eggs one at a time, mixing gently after each addition to maintain the airy texture. Stir in the rum or vanilla extract, which will infuse your cake with its subtle and enchanting flavor notes.
Step 4: Mix Dry Ingredients
Sift together tapioca starch, baking powder, and salt. Gradually fold this mixture into your ricotta batter to avoid deflating all the lovely air you’ve built up so far.
Step 5: Fold in Shredded Coconut
Carefully fold in the shredded coconut until it’s evenly distributed throughout the batter. This gives the cake its signature tropical crunch and adds depth to each bite.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and smooth the top for even baking. Pop it in the oven and bake for 40 to 45 minutes, keeping an eye out for a lightly golden top and a toothpick that comes out clean—this means your cake is perfectly set.
Step 7: Cool and Unmold
Once baked, let the cake cool completely before removing it from the pan. You’ll want to serve it chilled or at room temperature to fully enjoy its luscious texture and flavors.
How to Serve Coconut Ricotta Cloud Cake Recipe
Garnishes
Elevate your Coconut Ricotta Cloud Cake Recipe with fresh garnishes like toasted coconut flakes, a sprinkle of powdered sugar, or even a few fresh berries for a pop of color and tartness. These simple touches bring out the cake’s tropical character beautifully.
Side Dishes
Pair this cake with a light, fruity salad or a scoop of vanilla bean ice cream for a delightful contrast in temperatures and textures. A cup of freshly brewed coffee or a fragrant herbal tea also complements this dessert perfectly for an inviting afternoon treat.
Creative Ways to Present
Consider layering slices with whipped cream and tropical fruits like mango or passionfruit for a show-stopping dessert parfait. You can also dust it lightly with cinnamon or drizzle a little coconut caramel sauce for added decadence that will wow your guests.
Make Ahead and Storage
Storing Leftovers
After you enjoy your Coconut Ricotta Cloud Cake Recipe, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days, and the flavors actually have time to meld and deepen when chilled.
Freezing
If you want to keep this cake longer, wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. It freezes well for up to 1 month. Just thaw it overnight in the fridge before serving to preserve its delicate texture.
Reheating
This cloud cake is best served chilled or at room temperature, so reheating isn’t necessary. However, if you prefer it slightly warmed, pop slices in a low-temperature oven for about 5 minutes—just be gentle to avoid drying it out.
FAQs
Can I use regular flour instead of tapioca starch?
Using regular flour will change the texture quite a bit, making the cake denser and less cloud-like. Tapioca starch is key to achieving that airy, light texture that defines this recipe.
Is it possible to make this cake dairy-free?
Replacing ricotta with a dairy-free alternative is tricky since ricotta’s creaminess is essential. You might try a firm tofu or cashew cream substitute, but the texture and flavor will differ significantly.
Can I substitute rum extract with something else?
Yes, vanilla extract is a perfect and easy swap that keeps the warm depth of flavor without the hint of rum. Almond extract can work too but use it sparingly as it’s more intense.
What if I don’t have a springform pan?
A regular 8-inch cake pan will work fine; just be sure to line it well with parchment paper or grease and flour it thoroughly to prevent sticking.
How sweet is this cake? Should I adjust the sugar?
The sugar amount creates a balanced sweetness that complements the ricotta and coconut. Feel free to reduce it slightly if you prefer desserts less sweet, but the texture might be affected if lowered too much.
Final Thoughts
This Coconut Ricotta Cloud Cake Recipe is truly one of my favorite go-to desserts when I want something that feels special yet uncomplicated. Its heavenly texture, tropical flavors, and easy ingredients come together in a way that’s sure to brighten up any occasion. I promise, once you try it, you’ll want to keep this recipe close, just like a trusted friend in your kitchen.
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Coconut Ricotta Cloud Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
This Coconut Ricotta Cloud Cake is a light and fluffy dessert made with creamy ricotta cheese and shredded coconut. Sweetened with your choice of sugar and infused with a hint of rum or vanilla extract, this cake has a delicate texture thanks to tapioca starch and baking powder. Perfectly moist and subtly coconutty, it’s a delightful treat served chilled or at room temperature.
Ingredients
Main 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)
- â…“ cup tapioca starch (or cornstarch)
- 1 teaspoon baking powder
- Pinch of salt
- 1 cup unsweetened shredded coconut
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch springform pan or cake pan with parchment paper to prevent sticking.
- Mix Ricotta and Sugar: In a large mixing bowl, whisk together the well-drained ricotta cheese and sugar until the mixture becomes smooth and creamy.
- Add Eggs and Extract: Add the eggs one at a time, gently mixing after each addition to incorporate fully. Stir in the rum or vanilla extract for flavor.
- Sift Dry Ingredients and Fold: Sift together the tapioca starch (or cornstarch), baking powder, and salt. Gradually fold this dry mixture into the ricotta mixture to maintain the airy texture.
- Add Coconut: Fold in the shredded coconut evenly, ensuring it is well distributed throughout the batter.
- Transfer Batter to Pan: Pour the batter into the prepared pan and smooth the top with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 40–45 minutes, or until the cake is set and the top is lightly golden. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool and Serve: Allow the cake to cool completely before carefully removing it from the pan. Serve chilled or at room temperature for best flavor and texture.
Notes
- Ensure the ricotta cheese is well drained to avoid excess moisture in the batter.
- You can substitute the tapioca starch with cornstarch if needed.
- Choose your preferred sugar depending on the flavor profile you desire — coconut sugar adds a richer taste, while white sugar keeps it neutral.
- For a non-alcoholic flavor, vanilla extract is a great alternative to rum extract.
- This cake is best served chilled but can also be enjoyed at room temperature.
