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
- 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