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
Scale
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
