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
Scale
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
