Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Coconut Ricotta Cloud Cake Recipe

Coconut Ricotta Cloud Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 20 reviews
  • Author: Mary
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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