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
Scale
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.
