If you ever wished for a dessert that tastes and feels like a cloud on your tongue, Coconut Ricotta Cloud Cake should move straight to the top of your must-bake list. This dreamy confection is surprisingly easy, combining Italian ricotta with sweet coconut to create a cake that’s incredibly light, moist, and bursting with delicate flavor. Whether you’re serving it for a special brunch or a simple weeknight treat, this cake is bound to impress—in both taste and presentation!
Ingredients You’ll Need
The magic of Coconut Ricotta Cloud Cake lies in just a handful of everyday ingredients, each bringing something special. Every component plays an essential role in texture and flavor, so choose good-quality basics for the best results!
- Ricotta cheese: The heart of the cake, ricotta provides airy creaminess and gentle tang; use whole-milk ricotta for a luscious crumb.
- Granulated sugar: This sweetens the cake and helps it bake up golden without overpowering the mild coconut flavor.
- Eggs (separated): Egg yolks add richness while whipped whites give the cake its exquisite, cloud-like lift.
- Vanilla extract: A little vanilla perfumes the batter and brings out the natural sweetness of the coconut.
- Almond extract (optional): Just a splash adds a subtle, nutty depth that enhances the overall flavor.
- Shredded sweetened coconut: This brings irresistible chewy texture to each bite and makes that coconut flavor truly shine.
- All-purpose flour: Holds the batter together without weighing it down; don’t overmix so you keep the cake tender.
- Salt: Just a pinch will balance the sweetness and sharpen the flavors.
- Powdered sugar (for dusting): A snowy finish makes the cake look as ethereal as it tastes—sprinkle it right before serving for perfect effect!
How to Make Coconut Ricotta Cloud Cake
Step 1: Prepare Your Pan and Oven
First things first: preheat your oven to 350°F (175°C), and get your 8-inch springform pan ready by greasing and flouring it. This step ensures a seamless, nonstick release—so that every airy crumb of your Coconut Ricotta Cloud Cake comes out perfectly intact.
Step 2: Whip Up the Ricotta Base
In a large mixing bowl, beat together the ricotta cheese and granulated sugar until silky smooth and creamy. Add the egg yolks one at a time, beating well after each addition; this will keep everything light. Finish by stirring in your vanilla and almond extracts for a gorgeous aromatic boost.
Step 3: Whip the Egg Whites
In a separate, spotlessly clean bowl, beat the egg whites with salt until stiff peaks form. Taking this step seriously gives your cake its delicate, airy lift—like folding actual clouds into the batter!
Step 4: Combine & Fold
Gently fold the flour and shredded coconut into the ricotta mixture using a spatula; go slow so the batter stays billowy. Now, carefully fold in the whipped egg whites, just until combined. The less you mix here, the lighter your Coconut Ricotta Cloud Cake will be.
Step 5: Bake to Perfection
Pour the fluffy batter into your prepared pan, smoothing the top with a spatula. Place it in the oven and bake for 50 to 60 minutes, or until golden brown, risen, and a skewer inserted in the center emerges clean. The whole kitchen will smell sweet and toasty with hints of coconut.
Step 6: Cool & Finish
Let the cake cool completely in the pan before gently releasing it. Just before serving, dust the top generously with powdered sugar—if you like, shake the sugar through a fine sieve for that heavenly look. Your Coconut Ricotta Cloud Cake is now ready to wow!
How to Serve Coconut Ricotta Cloud Cake
Garnishes
This cake needs little to shine, but a snow-like sprinkle of powdered sugar is classic. For something extra special, add a handful of fresh berries, a few curls of toasted coconut, or a delicate drizzle of coconut cream on the side.
Side Dishes
Pairing options are endless! For a light finish, serve slices alongside bright, juicy fruit like mango or pineapple. You can also offer softly whipped cream or a scoop of vanilla gelato if you’re feeling truly decadent.
Creative Ways to Present
Try slicing the Coconut Ricotta Cloud Cake into small, elegant wedges, then topping each with a little sprig of mint or edible flowers for an extra-lush dessert platter. For special occasions, stack rounds with dollops of whipped coconut cream between the layers or serve in individual ramekins for personal cloud cakes!
Make Ahead and Storage
Storing Leftovers
Cover your Coconut Ricotta Cloud Cake with plastic wrap or place it in an airtight container and refrigerate. It keeps beautifully for up to 3 days, staying moist and delicious for a grab-and-go treat or spontaneous dessert moment.
Freezing
This cake can be frozen, although the texture is best enjoyed fresh. If you do want to freeze, wrap cooled, unsugared slices tightly in plastic wrap and then foil; store for up to one month. Thaw in the fridge overnight before dusting with powdered sugar and serving.
Reheating
While Coconut Ricotta Cloud Cake is lovely cold or at room temperature, you can gently rewarm slices. Place on a baking sheet and heat in a 300°F (150°C) oven for about 5–8 minutes to revive that “just baked” aroma and texture.
FAQs
Can I use part-skim ricotta instead of whole-milk?
You can, but for the best texture and moistness, whole-milk ricotta is truly worth it. Part-skim will work in a pinch, but your Coconut Ricotta Cloud Cake may be a little less rich and soft.
Is it possible to make this cake gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free 1:1 baking blend—you’ll still get a beautiful, cloud-like crumb, and nobody will notice the difference.
Can I toast the coconut before adding it to the batter?
Definitely! Toasting the shredded coconut gives a subtle nutty depth and extra chewiness. Just be sure to let it cool before folding it into the batter, so it doesn’t melt the ricotta mixture.
How can I tell when the cake is done baking?
The top should be deeply golden and puffed, with the center just set. Insert a toothpick or skewer into the middle: if it comes out clean (a few moist crumbs are okay), your Coconut Ricotta Cloud Cake is ready!
Can I double the recipe for a larger group?
Yes, you can! For a crowd, double all the ingredients and bake in a 9 x 13-inch pan, checking for doneness after 45–50 minutes. The texture remains as dreamy as ever, and there’s more to share.
Final Thoughts
I can’t recommend the Coconut Ricotta Cloud Cake enough for anyone craving something tender, light, and just different enough to feel memorable. It’s a recipe you’ll want to return to again and again—especially once you see how quickly it disappears from the table!
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Coconut Ricotta Cloud Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the dreamy lightness of this Coconut Ricotta Cloud Cake. With a delicate coconut flavor and airy texture, this dessert is sure to impress your guests. Perfect for any occasion!
Ingredients
Ricotta Mixture:
- 1 1/2 cups ricotta cheese
- 3/4 cup granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Additional Ingredients:
- 1 cup shredded sweetened coconut
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat oven: Preheat to 350°F (175°C) and prepare an 8-inch springform pan.
- Mix Ricotta: Beat ricotta and sugar until smooth. Add egg yolks, vanilla, and almond extracts.
- Whip Egg Whites: In a separate bowl, whip egg whites with salt until stiff peaks form.
- Combine Batter: Fold in flour and coconut, then gently fold in egg whites.
- Bake: Pour batter into pan, bake for 50–60 mins until golden and set.
- Cool and Serve: Cool, remove from pan, dust with powdered sugar.
Notes
- This cake has an ethereal, cloud-like texture that pairs beautifully with fresh berries or coconut cream.
- Store any leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~280 kcal
- Sugar: ~20 g
- Sodium: ~150 mg
- Fat: ~18 g
- Saturated Fat: ~12 g
- Unsaturated Fat: ~6 g
- Trans Fat: ~0 g
- Carbohydrates: ~20 g
- Fiber: ~2 g
- Protein: ~7 g
- Cholesterol: ~150 mg
