If you’re looking for a dessert that feels like a soft whisper of sweetness with a tropical twist, the Coconut Ricotta Cloud Cake Recipe is your new best friend. This airy, moist cake combines the creamy tang of ricotta cheese with the subtle, toasty flavor of shredded coconut, creating a melt-in-your-mouth experience that’s light yet satisfyingly rich. Perfect for afternoon tea or a gentle finale to any meal, this cake is simple to make but leaves a lasting impression on anyone lucky enough to try it.
Ingredients You’ll Need
Every ingredient in this Coconut Ricotta Cloud Cake Recipe is thoughtfully chosen for its role in creating the perfect texture and balance of flavor. Whether it’s the creamy softness of ricotta or the subtle warmth from almond extract, these essentials come together beautifully.
- 1 cup whole milk ricotta cheese: Provides creamy moisture and a delicate tang that keeps the cake tender and light.
- 1/2 cup unsalted butter (softened): Adds richness and helps create that cloud-like crumb.
- 3/4 cup granulated sugar: Sweetens the cake without overpowering the natural flavors.
- 3 large eggs (room temperature): Essential for structure and adds fluffiness when incorporated properly.
- 1 teaspoon vanilla extract: Brings warm, comforting aroma and depth to the cake.
- 1/2 teaspoon almond extract: A subtle nutty note that beautifully complements the coconut.
- 1 cup all-purpose flour: The foundation that supports the delicate crumb.
- 1 teaspoon baking powder: Provides the necessary lift to make the cake soar.
- 1/4 teaspoon salt: Enhances all the sweet flavors and balances the richness.
- 1/2 cup unsweetened shredded coconut: Brings texture and that quintessential coconut flavor without sweetness.
- Powdered sugar for dusting (optional): A light dusting adds a pretty finishing touch and delicate sweetness.
How to Make Coconut Ricotta Cloud Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). This ensures it’s at the perfect temperature when your batter is ready. Grease and line an 8-inch round cake pan with parchment paper so the cake comes out easily and keeps its perfect shape.
Step 2: Cream the Ricotta, Butter, and Sugar
In a large mixing bowl, beat together the whole milk ricotta, softened butter, and granulated sugar until the mixture looks light and fluffy, about 2 to 3 minutes. This step is key—it aerates the batter, giving the cake that signature cloud-like lightness.
Step 3: Add Eggs and Extracts
Next, add the eggs one at a time, making sure each is fully mixed in before adding the next. This careful incorporation keeps the texture smooth and stable. Stir in the vanilla and almond extracts to infuse the batter with their sweet and nutty aromas.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and seasoning are evenly distributed, which helps your cake rise perfectly.
Step 5: Mix Dry Ingredients into Wet
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Overmixing can weigh down the batter, so be gentle here to maintain that tender crumb.
Step 6: Fold in the Shredded Coconut
Fold in the shredded coconut carefully. This adds a lovely texture and the cake’s signature coconut flavor, making each bite a delightful discovery.
Step 7: Bake to Perfection
Pour the batter into your prepared cake pan and smooth the top out evenly. Bake for 40 to 45 minutes, until the top is lightly golden and a toothpick inserted into the center comes out clean. This baking time creates a moist yet beautifully set cake.
Step 8: Cool and Finish
Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack until completely cool. For a charming presentation, dust the top lightly with powdered sugar if you like a touch of extra sweetness.
How to Serve Coconut Ricotta Cloud Cake Recipe
Garnishes
The Coconut Ricotta Cloud Cake Recipe shines with simple garnishes that enhance its delicate nature. A dollop of freshly whipped cream or a handful of fresh berries, like raspberries or blueberries, add freshness and a pop of color. Toasted coconut flakes sprinkled on top can boost the coconut flavor and add a little crunch.
Side Dishes
This cake pairs beautifully with a cup of hot tea or coffee, making it the perfect companion for cozy afternoons. For a more indulgent experience, serve it alongside a scoop of vanilla ice cream or a drizzle of warm caramel sauce to complement the mild sweetness.
Creative Ways to Present
For a more elegant dessert, consider slicing the cake into petite rounds and placing each on a small dessert plate with a berry coulis drizzle. You can also layer the cake with mascarpone and coconut cream to transform it into a trifle-inspired delight. The softness of the cake makes it versatile for creative plating.
Make Ahead and Storage
Storing Leftovers
Your Coconut Ricotta Cloud Cake Recipe keeps beautifully in the refrigerator for up to 4 days when stored in an airtight container. This helps maintain its moist texture and fresh flavor, so you can enjoy slices over several days without worry.
Freezing
If you want to save some for later, wrap the cake tightly in plastic wrap and then foil for freezing. It will keep well for up to 2 months. When you’re ready to eat, thaw it overnight in the fridge to preserve the delicate texture.
Reheating
To bring life back to refrigerated or thawed cake, warm it gently in the oven at 300°F (150°C) for about 10 minutes. This refreshes the softness and brings out the flavors, nearly as if it were freshly baked.
FAQs
Can I substitute ricotta cheese with something else?
Ricotta is crucial for the texture and mild tang that makes this cake special. However, if you’re in a pinch, cottage cheese blended until smooth or mascarpone can work, but the flavor and consistency will vary.
Is the almond extract necessary in this recipe?
While the almond extract adds a lovely nutty note that complements the coconut, it’s optional. If you prefer, you can omit it or replace it with more vanilla for a simpler flavor.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend that’s designed for cakes. Just be sure it includes a binding agent, as gluten is part of the structure for traditional cakes.
How do I know when the cake is done baking?
The cake is done when the top turns a light golden color and a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid overbaking to keep it tender and moist.
What’s the best way to serve this cake for a party?
For parties, consider cutting the cake into smaller squares or bite-sized portions and serve with a side of whipped cream and fresh fruit. This makes it easy for guests to enjoy without fuss.
Final Thoughts
There’s truly something magical about the Coconut Ricotta Cloud Cake Recipe that makes you want to bake it again and again. Its light, tender crumb paired with the subtle coconut flavor is a joy to share with friends and family. Give this recipe a try, and I promise it will become your go-to dessert for those moments when you want something effortlessly impressive and delicious.
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Coconut Ricotta Cloud Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Coconut Ricotta Cloud Cake is a light and tender dessert featuring the creamy richness of whole milk ricotta cheese combined with the subtle sweetness of shredded coconut. This Italian-inspired cake is moist, fluffy, and perfect for pairing with tea or coffee. Enhanced with vanilla and almond extracts, it delivers a delicate flavor profile that is both comforting and elegant.
Ingredients
Wet Ingredients
- 1 cup whole milk ricotta cheese
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened shredded coconut
Optional
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper to ensure easy removal after baking.
- Mix Wet Ingredients: In a large mixing bowl, beat the ricotta cheese, softened butter, and granulated sugar together until the mixture is light and fluffy, which takes about 2 to 3 minutes using an electric mixer on medium speed.
- Add Eggs and Extracts: Add the eggs one at a time into the ricotta mixture, beating well after each addition to incorporate air and ensure a smooth batter. Then stir in the vanilla and almond extracts to infuse the cake with its distinctive aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and salt throughout the flour.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the batter and to maintain a tender crumb.
- Fold in Coconut: Carefully fold the shredded coconut into the batter using a spatula, ensuring it is evenly distributed without deflating the mixture.
- Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top evenly. Bake in the preheated oven for 40 to 45 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This step prevents sogginess and helps the cake set properly.
- Finish and Serve: Before serving, dust the top of the cake with powdered sugar if desired, adding an elegant touch to this delicately flavored dessert.
Notes
- The cake is moist and tender with a subtle coconut flavor, making it ideal to enjoy with tea or coffee.
- For extra richness and indulgence, top the cake with whipped cream and fresh berries.
- Store any leftovers in the refrigerator for up to 4 days to maintain freshness.
