If you’re looking for a showstopping dessert that’s as dreamy as its name suggests, the Coconut Ricotta Cloud Cake might just become your new obsession. Imagine a cake that’s delicately sweet, incredibly moist, and so light it almost floats off your fork. With a soufflé-like crumb, a subtle coconut aroma, and a creamy ricotta base, every bite is an airy, melt-in-your-mouth experience. Whether you’re celebrating something special or just treating yourself to a little kitchen magic, this cake delivers pure joy—without any fussy techniques or hard-to-find ingredients.
Ingredients You’ll Need
You won’t believe how easily this Coconut Ricotta Cloud Cake comes together with such a simple lineup! Each ingredient plays an important role in creating the cake’s signature texture and flavor, so don’t skip a thing—and get ready for your kitchen to smell absolutely amazing.
- Ricotta Cheese: Full-fat ricotta makes the cake impossibly moist and gives it that signature creamy texture.
- Granulated Sugar: The right amount of sweetness to let the coconut and ricotta flavors shine.
- Large Eggs (separated): Separating the eggs is key—yolks add richness while whipped whites lift the cake sky-high.
- All-Purpose Flour: Just a touch binds the cake together; use gluten-free blend if you prefer.
- Baking Powder: Gives a gentle rise and helps keep the crumb light.
- Salt: Just a pinch sharpens all the flavors.
- Vanilla Extract: Rounds out the sweetness and adds beautiful aroma.
- Coconut Extract: Intensifies the coconut flavor for that extra tropical note.
- Unsweetened Shredded Coconut: Adds texture and pure coconut flavor throughout.
- Melted Coconut Oil or Unsalted Butter: Adds richness and moisture, while keeping the crumb tender.
- Powdered Sugar (optional): A dusting on top adds a sweet, snowy finish.
- Toasted Coconut Flakes (optional): For a gorgeous, crunchy garnish that hints at what’s inside.
How to Make Coconut Ricotta Cloud Cake
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or coconut oil, then line the bottom with a round of parchment paper. This ensures your Coconut Ricotta Cloud Cake releases without a hitch and keeps the bottom perfectly tender.
Step 2: Mix the Ricotta Base
In a large bowl, combine the ricotta cheese, granulated sugar, egg yolks (set the whites aside for later), vanilla extract, coconut extract, and melted coconut oil or butter. Whisk until everything is velvety smooth—no lumps allowed! This mixture forms the ultra-creamy backbone of your cake.
Step 3: Add Dry Ingredients
Sift the flour, baking powder, and salt directly into your ricotta mixture. This helps distribute the leavening and prevents any clumps. Fold in the shredded coconut, making sure it’s evenly mixed so every bite gets a bit of coconutty goodness.
Step 4: Whip the Egg Whites
In a separate clean bowl, beat the egg whites until they reach stiff peaks. This is the magic step for that iconic “cloud” effect. Don’t rush—take a few minutes to whip thoroughly, as those fluffy whites will give your Coconut Ricotta Cloud Cake its beautiful lift and lightness.
Step 5: Fold and Bake
Gently fold the whipped egg whites into the ricotta-coconut batter in three additions. Be careful and patient—you want to keep as much air in the mixture as possible. Once combined, pour the batter into your prepared pan, smoothing the top. Bake for 40 to 45 minutes, until golden, puffed, and a toothpick inserted in the center comes out clean.
Step 6: Cool and Finish
Let the cake cool in the pan for 10 minutes, then run a knife around the edge and release the springform. Allow the Coconut Ricotta Cloud Cake to cool completely before dusting with powdered sugar and topping with toasted coconut flakes if you like. This wait is the hardest part, but it’s worth it!
How to Serve Coconut Ricotta Cloud Cake
Garnishes
Dress up your Coconut Ricotta Cloud Cake with a snowfall of powdered sugar for classic elegance, or go bold with toasted coconut flakes for extra crunch and color. A few fresh berries scattered on top add a pop of freshness and make every slice look even more inviting.
Side Dishes
This cake pairs beautifully with sides that balance its creamy, coconutty richness. Try lightly sweetened whipped cream, a scoop of vanilla bean ice cream, or a bowl of tart raspberries or sliced mango. Even a chilled espresso or herbal tea makes a perfect match for an afternoon treat.
Creative Ways to Present
Transform your Coconut Ricotta Cloud Cake into a stunning centerpiece by serving it on a pretty cake stand, garnished with edible flowers or citrus zest. For parties, slice into small bars or squares and serve with little forks, or layer individual servings with whipped cream and fruit in glass cups for a trifle-inspired twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover Coconut Ricotta Cloud Cake tightly with plastic wrap or store in an airtight container in the fridge. It stays moist and delicious for up to three days, making it a great make-ahead dessert for gatherings or sneaky midnight snacks.
Freezing
Want to save some for later? This cake freezes surprisingly well! Wrap individual slices in plastic wrap and place in a freezer-safe bag or container. Thaw overnight in the refrigerator for best results—the texture stays light and tender even after freezing.
Reheating
While the Coconut Ricotta Cloud Cake is lovely served cold or at room temperature, you can gently warm slices in the microwave for about 10 to 15 seconds. This brings back that just-baked aroma and makes the ricotta and coconut flavors shine.
FAQs
Can I use part-skim ricotta instead of full-fat?
You can, but full-fat ricotta yields a richer, creamier texture. Part-skim will make the cake a bit lighter and less luscious, but it will still be delicious!
Is it possible to make this cake gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend. The Coconut Ricotta Cloud Cake is naturally almost flourless, so the texture holds up beautifully with a gluten-free substitute.
Can I make this cake ahead of time?
Yes, in fact, the flavors seem to meld and improve after a day in the fridge. Just be sure to add any garnishes right before serving to keep them fresh and vibrant.
What if I don’t have coconut extract?
No worries! You can skip it or add a little extra vanilla extract for a subtler flavor. The shredded coconut and coconut oil will still provide plenty of coconut aroma.
Why does the cake deflate a bit as it cools?
That’s completely normal! The soufflé-like texture of the Coconut Ricotta Cloud Cake means it puffs in the oven, then gently settles as it cools. The finished crumb will be tender and moist, just as it should be.
Final Thoughts
If you’ve been searching for a dessert that feels special but doesn’t demand hours in the kitchen, give this Coconut Ricotta Cloud Cake a try. It’s a treat that’s sure to brighten any gathering—or simply make an ordinary day feel a little more magical. I can’t wait for you to taste how dreamy each bite is!
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Coconut Ricotta Cloud Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
A light and airy Coconut Ricotta Cloud Cake that combines the creamy richness of ricotta with the tropical flavor of coconut. This Italian-inspired dessert features a soufflé-like texture, made with simple ingredients and perfect for a gluten-free treat when using the appropriate flour. It’s subtly sweet, fluffy, and finished with a dusting of powdered sugar and toasted coconut flakes for an elegant touch.
Ingredients
Wet Ingredients
- 1 cup full-fat ricotta cheese
- 3/4 cup granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/4 cup melted coconut oil or unsalted butter
Dry Ingredients
- 1/3 cup all-purpose flour (substitute gluten-free flour blend for gluten-free option)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsweetened shredded coconut
For Garnish (Optional)
- Powdered sugar for dusting
- Toasted coconut flakes
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper to prevent sticking.
- Mix Ricotta Base: In a large mixing bowl, whisk together the full-fat ricotta cheese, granulated sugar, egg yolks, vanilla extract, coconut extract, and melted coconut oil until you achieve a smooth and creamy consistency.
- Add Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt. Gently fold this mixture into the ricotta base, then fold in the unsweetened shredded coconut to evenly incorporate the coconut flavor and texture.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form, which will help give the cake its cloud-like, airy texture.
- Fold Egg Whites: Carefully fold the stiff egg whites into the ricotta mixture in thirds, gently incorporating them to keep as much air in the batter as possible and maintain a light texture.
- Bake: Pour the batter into the prepared springform pan, smoothing the top with a spatula. Bake in the preheated oven for 40 to 45 minutes until the cake is golden on top, slightly puffed, and a toothpick inserted into the center comes out clean.
- Cool and Garnish: Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen it and remove the springform ring. Let the cake cool completely on a wire rack before dusting with powdered sugar and garnishing with toasted coconut flakes as desired.
Notes
- This cake has a delicate, soufflé-like texture that is both airy and moist.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Enhance the flavor by serving with fresh berries or a dollop of whipped cream.
- To toast coconut flakes, spread them in a dry skillet over medium heat until golden brown, stirring frequently.
- Ensure egg whites are beaten to stiff peaks to create the light texture characteristic of this cake.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 115mg
