Coconut Ricotta Cloud Cake Recipe
The Coconut Ricotta Cloud Cake is pure dessert bliss. Each bite is delicately moist, cloud-light, and brimming with subtle coconut and almond notes. Whether you’re craving an afternoon treat or seeking the perfect finish for a celebratory meal, this irresistible cake combines creamy ricotta, tender crumb, and a playful coconut finish you’ll adore. Trust me, it’s a favorite for a reason!
Ingredients You’ll Need
Baking a Coconut Ricotta Cloud Cake is astonishingly easy, but every ingredient is essential to create its uniquely fluffy and luscious texture. Each one brings out the flavors, balances the richness, and creates that lovely white-on-white look.
- Whole milk ricotta cheese (1 cup): This is the secret to the cake’s creamy, melt-in-the-mouth softness.
- Unsalted butter, softened (1/2 cup): Provides richness and that classic, comforting cake flavor—softening it first helps everything blend up light and airy.
- Granulated sugar (3/4 cup): Sweetens the cake just enough while helping lock in moisture.
- Large eggs, room temperature (3): Essential for structure and a plush crumb—room temperature eggs whisk up beautifully.
- Vanilla extract (1 teaspoon): Adds warm vanilla notes and depth to the cake’s flavor profile.
- Almond extract (1/2 teaspoon): Offers another delicate layer—don’t skip it!
- All-purpose flour (1 cup): Gives the cake gentle structure without making it dense.
- Baking powder (1 teaspoon): Ensures the cake rises to that irresistible cloud-like texture.
- Salt (1/4 teaspoon): Just the right amount to bring all the flavors into focus.
- Unsweetened shredded coconut (1/2 cup): Adds tropical flair, subtle chew, and pretty speckles throughout the cake.
- Powdered sugar for dusting (optional): Makes your Coconut Ricotta Cloud Cake look extra enchanting when serving.
How to Make Coconut Ricotta Cloud Cake
Step 1: Prep Your Cake Pan
Begin by heating your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. This step prevents sticking and ensures a picture-perfect release after baking. A quick swipe of butter or a spritz of nonstick spray is all you need—plus, that parchment layer makes the finale easy!
Step 2: Cream Together Ricotta, Butter, and Sugar
Grab a large mixing bowl and beat together the ricotta, softened butter, and granulated sugar until the mixture is pale, fluffy, and almost mousse-like—around 2–3 minutes. This blending breaks down the ricotta curds and aerates the batter, creating the hallmark tender crumb of your Coconut Ricotta Cloud Cake.
Step 3: Add Eggs and Extracts
Crack the eggs in one at a time, mixing well after each so the batter stays silky and cohesive. Once all eggs are in, stir in the vanilla and almond extracts. These little flavor boosters seamlessly blend into the cake, adding gentle complexity without overpowering that lovely coconut-ricotta combination.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Don’t skip this step—pre-mixing helps prevent lumps and ensures the leavening is perfectly even, giving you that signature “cloud effect” when the cake bakes.
Step 5: Mix and Fold
Gradually add the dry ingredients into your wet mixture, stirring just until everything is combined and no floury streaks remain. Over-mixing is the enemy of fluffiness here, so be gentle! Next, fold in your shredded coconut with a spatula, distributing those sweet shreds for a little surprise in every bite.
Step 6: Bake!
Pour your batter into the prepared pan, smoothing out the top with your spatula. Bake for 40–45 minutes, keeping an eye out for a golden crown and the perfect toothpick test—when it comes out clean, your Coconut Ricotta Cloud Cake is ready. Allow it to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Step 7: The Finishing Touch
Once your cake is cool, dust the top with a snowy sprinkle of powdered sugar. This optional step adds just the right touch of old-world charm, making your cloud cake positively glow on the table.
How to Serve Coconut Ricotta Cloud Cake
Garnishes
A classic dusting of powdered sugar is always dreamy, but don’t hesitate to gild the lily! Try topping slices with billows of whipped cream, toasted coconut chips, or a few scattered fresh berries. Their colors and brightness complement the Coconut Ricotta Cloud Cake’s gentle flavors and make each piece a tiny work of edible art.
Side Dishes
Because this cake is so light and gently sweet, it pairs beautifully with afternoon tea or freshly brewed coffee. If you’re feeling festive, a bowl of mixed fruit salad or even a scoop of tangy lemon sorbet makes this Italian-inspired treat feel like a special occasion dessert.
Creative Ways to Present
For an adorable spin, cut your Coconut Ricotta Cloud Cake into wedges and layer them with whipped cream in small jars for a portable dessert parfait. Or, serve the cake as a base for an elegant trifle with macerated berries and mascarpone. If you love drama, arrange sliced cake on a big white platter and scatter edible flowers over the top—guaranteed to wow every guest!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, keep leftover slices of your Coconut Ricotta Cloud Cake wrapped in plastic wrap or in an airtight container in the fridge. The cake stays delightfully moist for up to 4 days, making it a perfect treat to sneak from the fridge whenever a craving hits!
Freezing
For longer storage, tightly wrap individual cake slices or the entire cake (without powdered sugar) in plastic wrap, then foil. Stash in the freezer for up to a month. Defrost overnight in the fridge—your Coconut Ricotta Cloud Cake will taste nearly as fresh as the day you baked it!
Reheating
Though best served at room temperature, if you prefer a warm slice, pop it in a low oven (about 300°F) for 5–10 minutes. Just remember, this cake’s delicate crumb likes gentle heat—microwaving is possible, but do so in very short bursts to avoid drying it out.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
Whole milk ricotta yields the very best creamy, tender crumb in your Coconut Ricotta Cloud Cake, but in a pinch, part-skim will work. Just know the texture may be a little less rich and luscious—if you make the swap, consider serving with whipped cream or a drizzle of cream to add back a bit of that silkiness.
How do I know when the cake is done baking?
The top should look softly golden, and a toothpick or cake tester inserted in the center will come out clean or with just a few moist crumbs. Avoid overbaking to help keep that cloud-like fluffiness—start checking at 40 minutes to be safe.
Can I make this cake gluten-free?
Absolutely! Swap the all-purpose flour with a good-quality, cup-for-cup gluten-free blend. The ricotta helps keep the cake moist, even with the substitution, so your gluten-free Coconut Ricotta Cloud Cake will still be delightfully light.
Is there a vegan version of this cake?
This particular recipe leans on dairy and eggs for its unique cloudiness, so it isn’t suited to vegan adaptation without major changes. However, there are fantastic vegan coconut cakes out there if you’re up for some experimentation!
Can I add in other flavors or mix-ins?
Definitely! A handful of chocolate chips, orange zest, or even chopped pistachios would be delicious mixed into the batter. Just keep quantities modest so the Coconut Ricotta Cloud Cake’s plush texture remains front and center.
Final Thoughts
If you’re dreaming of a dessert that’s utterly tender and whimsically light, I can’t recommend the Coconut Ricotta Cloud Cake enough. It’s simple, splendid, and likely to become a new tradition at your table—so tie on that apron and prepare to wow yourself!
Print
Coconut Ricotta Cloud Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the light and airy Coconut Ricotta Cloud Cake, a delightful Italian-inspired dessert that combines the richness of ricotta cheese with the tropical essence of coconut. This moist and tender cake is perfect for any occasion, whether paired with a cup of tea or as a sweet treat after dinner.
Ingredients
Main Cake:
- 1 cup whole milk ricotta cheese
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened shredded coconut
Optional:
- powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare an 8-inch round cake pan with parchment paper.
- Mix Wet Ingredients: In a bowl, beat ricotta, butter, and sugar until fluffy. Add eggs one at a time, then mix in vanilla and almond extracts.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into wet ingredients, then fold in shredded coconut.
- Bake: Pour batter into the pan and bake for 40–45 minutes until golden and a toothpick comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving if desired.
Notes
- This cake pairs well with whipped cream and fresh berries for added richness.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
