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Coconut Ricotta Cloud Cake

Coconut Ricotta Cloud Cake

Coconut Ricotta Cloud Cake is an irresistibly light and fluffy dessert combining creamy ricotta, shredded coconut, and subtle tropical flavors. Perfectly moist, tender, and easy to make, this cake melts in your mouth and is ideal for celebrations or casual treats. It can be enjoyed plain or garnished with fruits, frosting, or powdered sugar.

  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

Dairy and Eggs

  • 1 cup ricotta cheese (well-drained, fresh)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract (optional)

Dry Ingredients

  • 1 cup all-purpose flour (or gluten-free blend for gluten-free option)
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup shredded coconut (toasted optionally)

Instructions

  1. Prepare Your Ingredients and Equipment: Preheat your oven to 350°F (175°C) and grease an 8-inch cake pan. Measure and gather all ingredients to streamline the baking process.
  2. Whip the Eggs and Sugar: In a large mixing bowl, vigorously beat the eggs with the sugar until the mixture is pale, thick, and forms soft peaks. This incorporates air essential for the cake’s fluffy texture.
  3. Fold in Ricotta and Extracts: Gently fold the ricotta cheese, vanilla extract, and coconut extract (if using) into the egg mixture. This preserves the airy texture while mixing in the flavors evenly.
  4. Incorporate Dry Ingredients: Sift together the flour, baking powder, and salt to avoid lumps. Carefully fold the dry ingredients into the wet mixture without overmixing to maintain the light batter.
  5. Add Shredded Coconut: Fold in the shredded coconut evenly throughout the batter, adding texture and tropical flavor.
  6. Bake and Cool: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan before removing to keep it moist.

Notes

  • Use room temperature ingredients for better texture and rise.
  • Fold gently to avoid deflating the air bubbles necessary for fluffiness.
  • Opt for fresh, well-drained ricotta to prevent excess moisture.
  • Completely cool the cake before slicing to prevent crumbling.
  • Optionally, toast shredded coconut before folding in to deepen flavor.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Gluten Free (with gluten-free flour alternative)

Nutrition

  • Serving Size: 1 slice (1/8th of cake)
  • Calories: 220 kcal
  • Sugar: 18 g
  • Sodium: 150 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 95 mg

Keywords: coconut, ricotta, cloud cake, light cake, gluten-free dessert, tropical cake, easy cake recipe