why make this recipe
Coconut Ricotta Cloud Cake is a light and fluffy dessert that brings together the creamy richness of ricotta cheese and the tropical flavor of coconut. This cake is perfect for anyone who loves a sweet treat that isn’t too heavy. It works great for parties, special occasions, or just a simple afternoon snack with coffee or tea. Plus, it’s simple to make, allowing you to impress family and friends without spending all day in the kitchen.
how to make Coconut Ricotta Cloud Cake
Ingredients:
- 1 1/2 cups ricotta cheese (15 oz.)
- 1 cup shredded coconut (sweetened or unsweetened, based on preference)
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (for topping)
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, combine the ricotta cheese, shredded coconut, granulated sugar, eggs, vanilla extract, and coconut extract. Mix until well combined and smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the ricotta mixture, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, prepare the frosting. In a medium bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- Once the cake is completely cool, spread the whipped cream frosting evenly over the top. Sprinkle the additional shredded coconut on top for decoration.
- Slice and serve the Coconut Ricotta Cloud Cake chilled or at room temperature.
how to serve Coconut Ricotta Cloud Cake
Serve this delightful cake chilled or at room temperature. You can enjoy it plain or alongside fresh fruit for a pop of color. It makes a great centerpiece for any dessert table or a sweet finish to a meal.
how to store Coconut Ricotta Cloud Cake
To store the Coconut Ricotta Cloud Cake, keep it covered in the refrigerator. It will stay fresh for up to 4 days. If you want to keep it longer, you can freeze individual slices in an airtight container. Just make sure to thaw them in the fridge before serving.
tips to make Coconut Ricotta Cloud Cake
- Use a high-quality ricotta cheese for creamier texture.
- When folding dry ingredients, use a gentle hand to avoid overmixing.
- For added flavor, try toasting the shredded coconut before adding it to the batter.
- If you prefer a sweeter cake, add extra sugar to the batter.
variation
For a chocolate twist, add cocoa powder to the dry ingredients. You can also try using flavored extracts like almond or lemon for a different taste.
FAQs
1. Can I use low-fat ricotta cheese for this recipe?
Yes, you can use low-fat ricotta cheese, but the cake may not be as rich and creamy.
2. How can I make this cake gluten-free?
Substitute all-purpose flour with a gluten-free flour blend. Make sure to check that other ingredients are certified gluten-free too.
3. Can I make this cake ahead of time?
Yes! This cake can be made a day in advance. Just store it in the refrigerator until you’re ready to serve it.
Coconut Ricotta Cloud Cake
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A light and fluffy dessert combining creamy ricotta cheese and tropical coconut flavor, perfect for any occasion.
Ingredients
- 1 1/2 cups ricotta cheese (15 oz.)
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- In a large mixing bowl, combine ricotta cheese, shredded coconut, granulated sugar, eggs, vanilla extract, and coconut extract. Mix until smooth.
- In a separate bowl, whisk the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the ricotta mixture, stirring until just combined.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While cooling, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract until stiff peaks form.
- Once cool, spread whipped cream frosting over the cake and sprinkle with additional shredded coconut.
- Slice and serve chilled or at room temperature.
Notes
For a chocolate version, add cocoa powder to the dry ingredients. Toasting the shredded coconut before adding enhances the flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American