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
Scale
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.
