I still remember the sound of my mom’s spoon tapping the mixing bowl while the oven warmed the kitchen on Sunday afternoons. A simple cake, a warm slice, and coffee made everything seem like home. Those cozy moments taught me that the best desserts come from small, steady care.
I’m Maggie Hart a Louisville home cook who grew up elbow-deep in the warmth of church suppers and family potlucks. Over decades I learned to make comforting food that feeds both the belly and the heart, and I write recipes with a friendly, step-by-step tone that feels like sitting across from a neighbor at the kitchen table. My style leans toward casseroles, skillet dinners, and nostalgic sweets that don’t need a pastry degree.
I keep things easy, family-friendly, and pork-free because my kitchen serves a crowd that appreciates straightforward, tested recipes. I test everything in a real weeknight rhythm: quick prep after work, ingredients that live in a modest pantry, and flavors that spark second helpings. The Coconut Ricotta Cloud Cake I’m sharing feels like those Sunday afternoons light, tender, and just sweet enough to make you smile.
If you already love ricotta desserts, you might peek at my other take on ricotta treats like my Coconut Ricotta Cloud Cake post for a little extra inspiration and variations that came from those same family kitchens. The goal here is comfort made simple: recipes you trust, with clear steps and warm encouragement so your baking turns out calm and delightful.
Table of Contents
Table of Contents
Why you’ll love this dish
There’s something irresistible about the way the Coconut Ricotta Cloud Cake floats between cake and a tender custard. It folds ricotta into a light, airy batter so the crumb stays moist without feeling dense. Each bite has a whisper of coconut that pairs beautifully with the tang and silkiness of the ricotta, and you end up with a dessert that feels special but doesn’t demand complicated technique. You’ll love this cake because it comes together with common pantry items and still tastes like a slice of celebration.
I call it a “cloud” cake because the texture resembles a pillow of flavor soft enough to cut with a fork, yet firm enough to hold a neat slice. It’s forgiving for home bakers: the batter is not fussy, and even if you mix by hand, the cake keeps its delicate lift. For weeknight baking or a last-minute dessert, the Coconut Ricotta Cloud Cake fits right in; it bakes in a single pan and needs only a light dusting of powdered sugar to look elegant.
Serve it slightly warm or at room temperature, and it pairs well with coffee or a lemony tea. If you like ricotta-based desserts, this recipe’s balance of creamy and lightly sweet will make it a fast favorite in your rotation and a gentle way to bring a bit of southern comfort to your table.
Simple steps for Coconut Ricotta Cloud Cake
This is a recipe that rewards small, steady efforts. You don’t need an electric mixer; a sturdy whisk and a mixing bowl do the job nicely. Start by warming the oven and prepping your pan so you can move through the steps with calm confidence. I find that beating the ricotta and sugar until smooth creates the right base for lift, and adding the eggs one at a time helps the batter emulsify into a silky texture. Folding in the coconut at the end keeps the batter fluffy and helps the coconut distribute evenly.
Remember that the Coconut Ricotta Cloud Cake does best when you respect the gentle mixing approach. Overworking the batter can deflate the air you’ve carefully built in, so stir until combined and avoid long, vigorous mixing after adding the flour. The oven time gives the cake a slight golden top while keeping the interior tender and cloudy.
Cool it briefly in the pan, then turn it out to cool completely on a rack so it finishes with the right set. If you’d like a similar small-batch ricotta treat, I once adapted this into cupcakes; for a different crust and texture, see my coconut almond ricotta cupcakes which use many of the same techniques and flavors. Now let’s get the ingredients ready and walk through the precise measurements and the step-by-step baking instructions.
Ingredients
- 1 1/2 cups ricotta cheese (15 oz.)
- 1 cup shredded coconut
- 1 cup sugar
- 4 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, beat the ricotta cheese and sugar until smooth.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the ricotta mixture, mixing until just combined.
- Fold in the shredded coconut.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Dust with powdered sugar before serving.
Serving ideas
The Coconut Ricotta Cloud Cake dresses up or down depending on how you serve it. For a morning treat, warm a slice and serve it with a spoonful of plain Greek yogurt and a drizzle of honey to highlight the ricotta’s creaminess. For afternoon tea, plate thin slices with fresh berries alongside a pot of Earl Grey the citrusy tea cuts through the coconut and brightens the flavors. If you want a showier dessert for guests, serve the Coconut Ricotta Cloud Cake with a simple macerated berry compote or a dollop of lemon curd; the tangy contrast makes each forkful sing.
Because the cake stays moist, it also pairs well with light liqueurs or a coffee-based finish like an espresso panna cotta on the side. For family gatherings, cut the cake into squares and dust each piece with powdered sugar so it looks beautiful on a buffet platter. If you need inspiration for matching flavors, my lemon-pistachio ricotta cloud cake shows how bright citrus and crunch play off ricotta in a similar format, and it can suggest ways to plate or pair elements with this coconut version. Above all, serve the Coconut Ricotta Cloud Cake at a relaxed pace let it sit for a few minutes after baking so the texture settles, and then enjoy it with people you love.
Storage tips
Keeping the Coconut Ricotta Cloud Cake fresh is easy when you use common-sense storage. Once the cake cools completely, cover it loosely with plastic wrap or place it in an airtight container and store it in the refrigerator. The ricotta keeps the cake moist, so refrigeration helps preserve the texture and flavor; it will stay good for up to four days when stored properly. If you plan to serve it the next day, remove it from the fridge about 30 minutes before serving to let it lose the chill and return to a softer texture.
For longer storage, you can freeze slices individually by wrapping them tightly in plastic and placing them in a freezer-safe bag for up to one month. Thaw overnight in the refrigerator and bring to room temperature before serving. If you’d like to experiment with a lightly boozy variation for storing and serving later, I adapted a ricotta cloud cake with limoncello in another recipe that method offers ideas for soaking or flavoring that also work for freezing and thawing. Regardless of method, the Coconut Ricotta Cloud Cake keeps its best qualities when you avoid long exposure to open air; pockets of moisture can soften the top, so airtight wrapping is key.
Simple tips for success
A few small habits will help your Coconut Ricotta Cloud Cake turn out every time. First, use whole-milk ricotta if possible; its higher fat content creates a silkier crumb and better mouthfeel. If your ricotta seems watery, drain it briefly through a fine sieve or cheesecloth for 30 minutes you want creamy, not runny. Second, measure the flour by spooning it into your measuring cup and leveling it off rather than scooping directly; that prevents a dense cake. When combining the dry ingredients into the ricotta base, fold gently to keep the air you’ve incorporated from collapsing.
Third, pay attention to egg temperature room-temperature eggs incorporate more smoothly and help the batter emulsify. If you beat the ricotta and sugar until they’re smooth and free of lumps, the cake’s texture improves noticeably. When the cake bakes, look for a thin golden top and a toothpick that comes out mostly clean; a few moist crumbs are fine. Let the cake cool slightly in its pan to set before turning it out onto a rack, and dust with powdered sugar right before serving for a pretty finish. These small steps create a reliably tender Coconut Ricotta Cloud Cake that feels homemade and effortless.
Easy twists you can try
Once you master the basic Coconut Ricotta Cloud Cake, experimenting with flavors keeps the recipe fresh. Try folding in a handful of toasted coconut flakes for extra crunch and deeper coconut flavor. Swap half the shredded coconut for finely chopped almonds or pistachios for a nutty note and a nice color contrast on the slice. For a citrus lift, grate the zest of one lemon or an orange into the batter; citrus brightens the ricotta and pairs beautifully with the coconut. If you prefer a richer finish, fold in two tablespoons of melted white chocolate or add a light glaze of melted chocolate and cream after the cake cools.
You can also turn this into a layered dessert by halving the batter into two pans and spreading a thin layer of lemon curd or fruit jam between them before assembling. For seasonal twists, stir in a cup of thawed, drained blueberries or a half cup of chopped dried mango for tropical warmth. If you’re curious about other ricotta flavor pairings, check out my lemon-pistachio and limoncello ricotta variations for ideas on balancing citrus and nut elements. These small changes keep the Coconut Ricotta Cloud Cake feeling new while preserving the gentle, cloud-like texture that makes it so appealing.
Frequently asked questions
Q: Can I use low-fat ricotta in this Coconut Ricotta Cloud Cake?
A: You can, but the texture will be slightly less rich. Low-fat ricotta contains more moisture and less fat, which can make the cake a touch drier or less tender. If you must use low-fat ricotta, consider draining it briefly and adding a tablespoon of sour cream or full-fat yogurt to boost moisture and richness.
Q: How do I prevent the cake from cracking on top?
A: This cake rarely cracks because it’s moist and not overly leavened. To minimize any top cracks, avoid overmixing the batter and make sure the oven temperature is accurate. An oven that runs hot can cause rapid rising and minor cracks. Placing the cake on the middle rack and checking it a few minutes before the minimum bake time helps ensure even baking.
Q: Can I make this ahead for a party?
A: Yes. You can bake the Coconut Ricotta Cloud Cake a day ahead, cool it completely, and store it in an airtight container in the refrigerator. Remove it about 30 minutes before serving to take the chill off. If you want to assemble with fruit or whipped cream, add those elements right before serving to keep them fresh and visually appealing.
Q: Is shredded coconut essential, or can I use sweetened coconut?
A: Unsweetened shredded coconut keeps the sugar level predictable and lets the ricotta shine. If you prefer a sweeter, chewier note, you can use sweetened shredded coconut, but reduce the sugar in the batter by a couple tablespoons to balance the sweetness. Toasting the coconut before folding it in also adds a lovely toasted flavor.
Conclusion
If you love desserts that feel homemade without fuss, the Coconut Ricotta Cloud Cake delivers a gentle, cozy finish to any meal. Its soft, tender crumb and subtle coconut flavor make it an easy favorite for family dinners, potlucks, or quiet afternoons with a cup of coffee. For an alternate take and extra inspiration, I suggest reading this lovely variation on the theme, Easy-to-Make Italian Coconut-Ricotta Cake from Cooking with Manuela, which offers a related perspective and tips that complement the techniques used here. Enjoy baking your own Coconut Ricotta Cloud Cake it’s comfort, made simple.
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Coconut Ricotta Cloud Cake
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A light, tender cake that combines ricotta and coconut for a moist, flavorful dessert. Easy to make and perfect for any occasion.
Ingredients
- 1 1/2 cups ricotta cheese (15 oz.)
- 1 cup shredded coconut
- 1 cup sugar
- 4 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, beat the ricotta cheese and sugar until smooth.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the ricotta mixture, mixing until just combined.
- Fold in the shredded coconut.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
This cake stays moist and can be easily stored in the fridge or frozen for later. Serve with Greek yogurt, berries, or a light glaze for a fancy touch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian